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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

Ingredients

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
1320kj
315kcal 16%
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

Method

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.
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.
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.