Miso banoffee blondies recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1320kJ 315.0kcal
- Fat
- 14g
- Saturates
- 6g
- Sugars
- 27g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 42.4gProtein 4.7gFibre 1.0g
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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.
