-
-
Add this recipe to your binder
This recipe is in your binder
-
Miso banoffee blondies recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
Enjoy these beautiful blondies that are the perfect blend of sweet and savoury. See method
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
Each serving contains
-
Energy
1320kj
315kcal
16%
-
Fat
14g
20%
-
Saturates
6g
30%
-
Sugars
27g
30%
-
Salt
0.2g
4%
of the reference intake
Carbohydrate 42.4g
Protein 4.7g
Fibre 1g
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.