Reading this month’s Sainsbury’s Mag, I came across a massive feature on some of Dan Lepard’s amazing looking cakes with enormous glossy pictures of the most tempting array of goodies I’ve seen in quite a while.
The squidgy banana blondies looked particularly wanton, and as I had a few manky bananas knocking about I decided these had to be my weekend bake. I’ve made plenty of brownies in my time, but never knocked out a blondie so I was quite excited.
There’s a moderate level of faff involved with the recipe – you have to make a brazil nut toffee to bash up and fold through the brownie mix. But I love doing stuff like this on a Friday night when the kids have gone to bed, so I was happy as larry tinkering in the kitchen with hot sugar and chopped nuts.
The recipe is billed as lower fat – but I’m not really buying this…
But who wants to eat low fat cake anyway? Pah!
I made a few tweaks to Dan’s recipe. I had some leftover toasted coconut from a recipe I’d made earlier in the day which I thought would lend itself well to the white chocolate, banana and nut toffee combination.
I also used less white chocolate and a tad more butter. I’m not a huge fan of white choc so didn’t want it to overpower the blondies.
They proved popular with the boys, funnily enough. They are super morish and made a VERY naughty weekend breakfast with a cup of tea.
I quickly squirrelled away half of the batch to take to a friends’ house as a gift for letting us stay for the night – have to soften the blow somehow of our noisy tribe.
Squidgy banana blondies