Banoffee Blondie Bar
User Reviews
5
Banoffee Blondie Bar
Description
Starting with a pressed biscuit base made from melted butter and crushed biscuits, this Banoffee Blondie Bar bakes a banana-infused blondie batter that includes muscovado and granulated sugars for depth, with white chocolate chunks folded in. The blondie bakes to a tender, dense texture that holds the banana flavor and pockets of melted chocolate.
After baking and cooling, the blondie is topped with a layer of dulce de leche, adding a caramel character typical of banoffee desserts. Banana chips scattered on top offer a crunchy finish contrasting the soft blondie and smooth caramel.
This bar dessert brings together varied textures and complementary flavors, making it suitable as a sweet treat for gatherings or dessert tables. Baking at moderate heat ensures even cooking without drying out the moist banana batter.
Ingredients
Biscoff Base
- ¼ cup butter melted, unsalted
- 1¼ cup Biscuits such as Lotus Biscoff or graham crackers, crushed
Banana Blondie
- ⅔ cup butter melted, unsalted
- ½ cup muscovado sugar firmly packed, light brown
- ½ cup granulated sugar or caster sugar, superfine
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour or plain flour
- ½ tablespoon cornstarch or cornflour in the UK
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 banana mashed with a fork, medium ripe
- ½ cup white chocolate chopped into chunks
Topping
- 1 can dulce de leche or caramel topping
- 16 banana chips
Instructions
- Preheat the oven to 350°F (175C/160C Fan) and line a 8" square baking pan with parchment paper.
- In a medium bowl, mix together the ingredients for the base (melted butter and crushed biscuits). Once combined, sprinkle into the prepared baking tin and press firmly with knuckles or the back of a spoon, until evenly and well packed.
- In a small bowl, stir together your flour, cornstarch, baking powder and salt. Set aside.
- In a large bowl, beat together your ⅔ cup butter and sugars until light and fluffy. Add your egg and vanilla, beating to combine.
- Add your flour mixture in two or three additions, stirring well after each. Then add your mashed banana and chopped chocolate, fold to incorporate.
- Pour the batter into your prepared tin and bake for about 45 minutes, checking until a toothpick inserted in the centre comes out mostly clean. Once baked, remove from the oven and allow to cool in the tin for about 20 minutes.
- Pour one can (about 1 cup or so) of dulce de leche onto the top and spread over. Place a banana chip in the centre of each expected slice - I like to cut mine into 16 even pieces, but you could do 12 if you prefer more generous portions. Using the lining to help you remove the blondie bars from the pan, pull these out before cutting as this will make the slicing in the grid easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 49.2g | 16% |
| Protein | 4g | 8% |
| Fat | 16.3g | 25% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 47mg | 16% |
| Sodium | 351mg | 15% |
| Potassium | 85mg | 2% |
| Fiber | 1.6g | 6% |
| Sugar | 26g | 52% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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