To me, brownies or blondies are the ultimate indulgent bake – and simple to whip up to boot. I think we all deserve a little indulgence at the moment! I’d been looking for a recipe to use up past-their-best bananas when I stumbled across this recipe by Izy Hossack for vegan banana chocolate blondies. They combine rich nut butter and chocolate chunks in a subtly fruity moreish blondie base. Delicious warm, served with a scoop of ice cream for an indulgent Autumn treat. To make them, you will need:
1 tablespoon oil, for greasing
85g nut butter, peanut or cashew butter
3 1/2 tablespoons unsalted butter
150g brown sugar
1/4 teaspoon salt (if your nut butter is unsalted)
1 overripe banana, peeled (75 – 100g peeled weight) and mashed with a fork
1 pinch baking powder
1 teaspoon vanilla extract
75g whole-wheat plain flour
90g oat flour or extra whole-wheat plain flour
50g coarsely chopped dark chocolate.
Preheat the oven to 350F/ 180C/ 160C Fan. Lightly grease an 8-inch square tin. In a small saucepan, melt the nut butter and unsalted butter together over a low heat until completely smooth.
Remove from the heat and stir in the sugar, salt, banana, baking powder, and vanilla. Add both flours and stir until just combined.
Transfer the dough to the prepared tin. Dampen your hands and use them to press the dough out evenly, then press the chopped chocolate onto the surface.
Bake in the oven for 20 to 25 minutes, until it is set around the edges but still quite soft in the center. Let the blondie cool slightly in the pan before slicing into 9 to 12 pieces. Store any leftovers in an airtight container for 3 to 4 days.
What are you baking this weekend?