Skip to content
Miso banoffee blondies recipe

Miso banoffee blondies recipe

4 ratings

Enjoy these beautiful blondies that are the perfect blend of sweet and savoury. See method

  • Serves 16
  • Takes 55 mins plus cooling
  • 315 calories / serving
  • Freezable
  • Vegetarian


  • 200g baking spread, melted and cooled slightly, plus extra for greasing
  • 1½ tsp miso paste
  • 150g tinned caramel
  • 275g soft light brown sugar
  • 3 large eggs
  • 325g plain flour
  • 2 small, ripe bananas, 1 mashed
  • 100g white chocolate, chopped

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    6g 30%
  • Sugars

    27g 30%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 42.4g Protein 4.7g Fibre 1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a 20cm square loose-bottomed baking tin. Stir the miso paste through the tinned caramel in a small bowl and set aside.
  2. Put the melted baking spread, sugar and eggs in a large bowl and mix until combined and creamy. Fold through the flour, then gently stir in the mashed banana, 2½ tbsp miso-caramel and the white chocolate. Transfer to the prepared tin and level with the back of a spoon.
  3. Slice the remaining banana lengthways into 3. Arrange the slices cut-side up on top of the batter, then drizzle over the remaining miso-caramel. Bake for 35-40 mins until just set: a skewer should come out clean around the edges but be a little sticky when inserted in the centre. Leave to cool fully in the tin, then cut into 16 squares. Store in an airtight container for up to 3 days.

Tip: No miso? Swap it for ¼ tsp sea salt flakes instead.

See more Afternoon tea recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.