White Chocolate Banana Blondies; dreamy bars of sweet fudgey banana blondie studded with chunks of creamy white chocolate.
The eternal debate of what to do with those hideously overripe bananas…
It happens to us all at some point. Eat them? Freeze them for smoothies? Make banana bread? All valid. All timeless.
However, there usually comes a point when even your loaf tin can’t bear the thought of another banana bread. I’ve shared plenty bangin’ banana bread recipes with you lovelies over the years, and I adore them all. But sometimes you just need something a bit more tantalising, eh?
White Chocolate Banana Blondies ahoy.
If you’ve ever tasted blondies before, you’ll understand the hype. Fudgey bars of white chocolate brownie, buttery rich, and punctuated with creamy pockets of chocolate. They are a classic celebration of all things vanilla in most cases, but that doesn’t mean they can’t be a vehicle for other great flavours.
After the relative success of both eating and sharing my Caramelised White Chocolate Banana Brownies recipe, it seemed daft not to try something similar in a blondie. Thankfully, they worked out pretty bloody well.
These White Chocolate Banana Blondies give all the usual luxury of a blondie, with the summery sweetness of banana. You might have to find some use for the other blackening beauties in your fruit bowl, but at least one banana will have a most delicious final resting place.
The texture is somewhere between a good gooey brownie and a just-baked banana bread. A subtle stodginess and cakeyness baked into one. They aren’t the most elegant bake (nor are they particularly easy to photograph well) but they sure are addictive.
Removing a little of the butter, the white chocolate, and one of the eggs from my usual Best Ever White Chocolate Blondies recipe did the trick. Adding the banana replaced their moisture and balanced out the flavours just right.
You’ll need just a little bit of patience to make these White Chocolate Banana Blondies, but they’re a very easy bake overall. The batch you see pictured were baked in a loose-bottomed 20cm x 20cm (8in x 8in) square tin. Grab a whisk and a few bowls and you’ll be ready to get baking!
I hope you’ll love these as much as we have, and you’ll keep them in that overripe banana repertoire!
Want to save these White Chocolate Banana Blondies for later? You can pin the image below:
To make these White Chocolate Banana Blondies, simply follow the recipe below:
Ingredients
- 180g (12 tbsp) salted butter
- 180g (6 ½ oz) white chocolate
- 140g (1 cup) plain flour
- 100g (3 ½ oz) white chocolate chunks/chips
- 2 large eggs
- 1 large ripe banana, mashed
- 180g (scant 1 cup) caster sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the blondies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and white chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth. (Be very careful as white chocolate doesn’t always behave as well as other chocolates, it tends to require a lot less heat.)
- While the chocolate and butter melt, weigh your flour and your chocolate chunks/chips into a small bowl and set aside.
- In a large bowl, whisk together the eggs, mashed banana, sugar and vanilla until just combined.
- Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
- Pour the blondie batter into the prepared tin and bake for 35-45 minutes, or until the blondies are no longer wobbly in the middle and have a nice shiny, crackled top.
- Allow to cool completely before slicing. Refrigerating them until cold is even better for neat slicing!
- Enjoy!
BE A MAVERICK: why not marble some crunchy peanut butter through the batter before baking for an upgraded flavour?
These White Chocolate Banana Blondies will keep well for up to 4 days in an airtight container or on a covered cake stand. No need to refrigerate unless you live somewhere warm, or you love a cold blondie!
