Banana & Caramel Blondies

These crispy edged, squishy middled, sweet little squares don’t take long to get into the oven, and are the perfect sweet treat on a rainy afternoon, with a good book to read and a cat to sit on your feet (cat totally optional).

WARNING: If you’re trying to reduce your sugar intake, or you’re on a weight loss diet, you probably shouldn’t read this post.  In fact, don’t even look at the pictures.

Banana and caramel blondiesAww…you didn’t listen did you?  Never mind, tomorrow’s another day – just don’t say I didn’t try to head you off 😉

Caramel SauceServes one (oh, all right – makes around 20 squares…you decide how many that serves!)

Ingredients
2 ripe bananas, sliced
200g golden caster sugar
100g butter
2 dessert spoons caramel sauce (ready made or make your own by boiling a tin of condensed milk for 3-4 hours) plus some for drizzling on top
100g white chocolate, broken into chunks
2 medium eggs
200g self-raising gluten free flour mix (eg. Doves Farm)
Music

Preheat the oven to gas mark 4/180°C/350ºF.

Grease and line a 20cm square baking tin.

Chocolate, sugar, caramel and butterOver a low heat, gently melt the sugar, butter, caramel and chocolate, until blended and smooth – stir frequently.  Set aside to cool a little (5-10 minutes)

with flour and bananas folded inBeat in eggs then fold in the flour and sliced bananas.

in the tin and drizzled wih caramelPour batter into the prepared tin and drizzle a couple of teaspoons of caramel sauce over the top.

Baked Golden BrownBake in the preheated oven for 45-50 minutes, or until golden, risen and set.

Allow to cool before removing from tin.

Banana and caramel blondies with ice creamServe warm with ice cream or cool completely and have with coffee.

Banana and caramel blondieWill technically keep for around 3 days if stored in an airtight container (or well wrapped in tin foil).  It’s improbable that this will happen though.
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