Butterscotch banana bread blondies
Makes: 16
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Butterscotch banana bread blondies
A glorious mash-up of all our favourite bakes, these butterscotch banana bread blondies make a great weekend project
Makes: 16
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
285Kcal
Fat
17gr
Saturates
8gr
Carbs
28gr
Sugars
20gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g pecans
- 175g unsalted butter
- 125g white chocolate, chopped
- 4 ripe medium bananas, about 400g peeled weight
- 3 large eggs, beaten
- 1½ tsp vanilla extract
- 175g light muscovado or light brown sugar
- 175g plain flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 3 tbsp salted caramel sauce, plus extra to finish
Step by step
Get ahead
The blondies keep for up to 5 days in a cake tin.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line the base and sides of a 20cm square tin with baking paper.
- Toast the pecans in the oven for 5-6 minutes (use a timer to make sure they don’t burn). When cool, roughly chop most of the pecans, leaving a few whole for the top.
- Meanwhile, melt the butter in a medium saucepan then let it bubble until it starts to go brown and smells nutty. Put the white chocolate in a large heatproof mixing bowl, pour in the hot brown butter (discarding any dark sediment left in the pan), stir until the chocolate has melted then leave to cool for 10 minutes. Mash two of the bananas to a pulp in another bowl, then mix in the eggs, vanilla and sugar.
- When the chocolate mixture is cool, stir in the banana mixture. Sift in the flour, baking powder and salt and fold together until just mixed, adding the chopped pecans. Pour into the prepared cake tin and shake to level the mixture. Add the salted caramel in random small dollops then gently marble the caramel into the mixture.
- Peel, then slice the remaining bananas in half lengthways and arrange on top of the batter, cut-side up, pushing them gently into the blondie mix, then press the reserved whole pecans into the gaps. Bake for 35-45 minutes until set on top, but with a little bit of a wobble – they should be fudgy in the centre.
- Remove from the oven and brush with the extra salted caramel for a glossy finish (warm the caramel to make it runnier, if needed). Cool in the tin, then cut into squares to serve.
