Miso banoffee blondies recipe

Method

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.

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• 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.