These blondies are freakishly good! Arranging the bananas on top makes them look totally awesome. To speed up the process, use a food processor or stand mixer. The blondies will keep for up to 4 days in an airtight container.
MAKES 12
125g almonds
4 bananas – 2 ripe (250g peeled weight) and 2 firm
150g peanut butter
6 tbsp (135g) maple syrup
4 tbsp vegetable oil
90ml unsweetened plant-based milk
1 tbsp vanilla extract
250g plain flour
80g caster sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
125g dark chocolate
1 tbsp soft light brown sugar
Preheat oven to 180°C | Baking tray | Line a 20 x 30cm baking tin with parchment paper | Small pan and heatproof bowl, optional
Spread the almonds out over the baking tray, put the tray in the oven and bake the almonds for 8–10 minutes, until deeply golden | Remove and set aside to cool
Put the ripe bananas in a mixing bowl and mash them with a fork | Add 100g of the peanut butter, the maple syrup, vegetable oil, milk and vanilla extract and stir until well combined
Combine the dry ingredients | Pour the flour, caster sugar, baking powder, baking soda and sea salt into a separate mixing bowl and combine with a fork | Tip the dry ingredients into the wet ingredients and fold everything together to combine and form a smooth batter
Break the roasted almonds into small chunks using a pestle and mortar, food processor or the end of a rolling pin | Cut the chocolate into 5mm pieces | Add 100g of the broken almonds and 100g of the chocolate chunks to the bowl and fold them into the batter | Transfer to the baking tin and smooth the top with a spatula or the back of a spoon
Dollop the remaining peanut butter over the top of the cake | Sprinkle the remaining almonds over the top and lightly press them into the batter | Peel the firm bananas, cut them in half lengthways and gently press the slices into the top of the cake, seed side up | Sprinkle the brown sugar over the bananas | Put the tin in the oven and bake for 35 minutes, until golden brown on top
Melt the remaining chocolate | Boil a kettle and pour enough water into a small pan until it’s 2cm deep | Place a heatproof bowl over the pan and bring it to the boil, ensuring the bottom of the bowl doesn’t touch the water | Reduce to a simmer then break the remaining chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts) | Drizzle the melted chocolate over the cake | Cut into 12 pieces and serve