BANOFFEE BLONDEE-the white chocolate brownie will be your favourite dessert once you try it.
The most delicious way of using leftover bananas and making them into these white chocolate brownie. They also have a little surprise inside of the caramel almond praline which gives it an extra special kick and definitely takes it up another notch.
Oh and you have to try my Eggless Nutella Brownie and I promise that won’t miss the egg.
It’s so good that I wait for bananas to overripe so that finally I can use them. The first time I made these they were over the next day. My husband said he feels “blondie” hungry in the middle of the night just to have one more piece.
What’s the difference between a brownie and blondie?
Well the main difference is what they are made of. A brownie is made from dark/milk chocolate but a blondie is made with white chocolate. The golden/blond hue on top gives blondie it’s name.
A quick recipe video I made(ps. It does not have praline in it)
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This recipe has been adapted from here by my favourite Baker Chef Rachel Allen
Directions to make Banoffee Blondie-
For praline –
6 tbsp sugar
1 cup APF/Maida/can take half maida half atta
3/4 cup brown sugar
225 gm white chocolate
100 gm soft butter
1 tsp baking powder
2 overripe bananas mashed
2 tsp vanilla essence
To make praline heat sugar in a nonstick pan and cook till deep caramel is formed. Add almonds and tip out of the pan to set. Blend or chop into smaller pieces once cooled .
In a heavy bottom pan heat butter at medium flame. Stir in the white chocolate til melted.
Now sift flour, salt, baking powder and keep aside.
Preheat the oven at 180°C.
Now with a hand blender whisk the chocolate mix, sugar, egg, vanilla essence and bananas.
Fold in the flour mix and praline. Pour the batter in a brownie tin. Bake for 35-40 mins.
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