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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Autumn Cupcakes

During October 2013 I did a fair bit of experimentation with cupcake flavours, creating three new recipes with which I was happy.  I’m happy to verify that relaxed bliss can be achieved by taking any of the following Autumnal creations, adding hot chocolate, a snuggly blanket and a black & white afternoon matinee.

Cherry Bakewell CupcakesCherry Bakewell cupcakes: almond sponge cake, centrally filled with morello cherry flavour buttercream, covered with lemon laced fondant and topped with a cherry.  All boxed up ready to go to Mum and Big Sis.

Banoffee grows upGrown up banoffee cupcakes: roasted banana sponge topped with a puddle of dulce de leche (which is just a posh name for caramel made using a boiled tin of condensed milk), dark chocolate buttercream and a banana chip.  These were incredibly good.

Spiced Toffee AppleSpiced toffee apple cupcakes: fresh apple pieces set between two layers of gently spiced vanilla sponge cake (cinnamon and cloves).  Topped with a cloud of vanilla buttercream, drizzled with dulce de leche and sprinkled with toasted nuts and cinnamon spiced dried apple pieces.

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