Bosh banana bread blondies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh banana bread blondies By You Magazine - April 7, 2019 These banana bread blondies taste freakishly good and arranging the bananas on top makes them look totally awesome. Lizzie Mayson MAKES 12 PIECES 125g almonds 4 bananas – 2 ripe (250g peeled weight) and 2 firm 150g peanut butter 6 tbsp (135g) maple syrup 4 tbsp vegetable oil 90ml unsweetened plant-based milk 1 tbsp vanilla extract 250g plain flour 80g caster sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 125g dark chocolate 1 tbsp soft light brown sugar 1. Preheat oven to 180C/gas 4. Spread the almonds out over a baking tray and bake for 8-10 minutes until deep golden. Remove from the oven and set aside to cool. 2. Put the ripe bananas in a mixing bowl and mash them with a fork. Add 100g of the peanut butter, the maple syrup, vegetable oil, milk and vanilla extract and stir until well combined. 3. Combine the dry ingredients. Pour the flour, caster sugar, baking powder, baking soda and sea salt into a separate mixing bowl and combine with a fork. Tip the dry ingredients into the wet ingredients and fold everything together to combine and form a smooth batter. 4. Break the roasted almonds into small chunks using a pestle and mortar, food processor or the end of a rolling pin. Cut the chocolate into 5mm pieces. Add 100g of the broken almonds and 100g of the chocolate chunks to the bowl and fold them into the batter. Transfer to a 20cm x 30cm baking tin lined with parchment paper and smooth the top with a spatula or the back of a spoon. 5. Dollop the remaining peanut butter over the top of the cake. Sprinkle the remaining almonds over the top and lightly press them into the batter. Peel the firm bananas, cut them in half lengthways and gently press the slices into the top of the cake, seed side up. Sprinkle the brown sugar over the bananas. Put the tin in the oven and bake for 35 minutes until golden brown on top. 6. Boil a kettle and pour enough water into a small pan until it’s 2cm deep. Place a heatproof bowl over the pan and bring it to the boil, ensuring the bottom of the bowl doesn’t touch the water. Reduce to a simmer then break the remaining chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts). Drizzle the melted chocolate over the cake. Cut into 12 pieces and serve. The blondies will keep for up to 4 days in an airtight container. BUY THE BOOK WITH 20% OFF Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved