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There’s been a lot of interest in the Banoffee Blondie recipe I posted a few weeks ago on social media so I thought I’d add it to the site.  I love banoffee pie and thought it would be great to do it as a blondie and it really works!
Makes 1 8×12 inch tray

250g white chocolate, chopped roughly if in a bar
200g butter, softened
250g light brown sugar
3 free range eggs
1 free range egg yolk
120g plain flour, sifted
2 bananas, ripe but not too squishy

Salted Caramel
32g butter
42g light brown sugar
32g golden syrup
53g double cream
Half teaspoon salt
Half teaspoon vanilla extract

Make the salted caramel first – it can be cooling while you make the rest of the blondie.
Bring butter, sugar and golden syrup to the boil and keep on a gentle boil for 6 minutes.
Remove from the heat and stir in the double cream – mix smoothly and quickly to ensure there are no lumps.
Stir in the salt and vanilla and set aside to cool.

Preheat the oven to 160C (140C fan/gas 3).  Line your  8 x 12″ baking tin with baking parchment (it should be at least 1 inch deep).
Gently melt together 100g of the white chocolate and butter – you can do this in the microwave on 80% power for 1 minute bursts or over a pan of simmering water.
Mix eggs, egg yolk and sugar together.  Slowly add the melted butter and chocolate mix stirring constantly.
Stir in the sifted flour and remaining white chocolate.
Pour into your prepared tray.
Top with sliced bananas and drizzle with salted caramel.

Bake for 20-30 minutes, until a skewer comes out with fudgey brownie attached – be careful not to over cook it.
When cold top with chocolate curls of you choice and enjoy!