From Izy Hossack's A Savvy Cook: "A few years ago I was walking around East London with my brother when we stopped by a lovely little bakery called E5 bakehouse. My bro went for a ginger cookie, but my attention was on a fat, squidgy banana blondie, which I then devoured at an incredible speed. This is my homage to that blondie, with a caramel-banana flavor and fudgy texture. But be warned, they’re rich, so you might want to cut them into small pieces!"
(3 oz. / 85g) nut butter, such as cashew or peanut butter
3 1/2 tablespoons
(5 ½ oz. / 150g) firmly packed brown sugar
salt (if your nut butter is unsalted)
overripe banana, peeled (2 ¾ to 3 ½ oz. / 75 to 100g peeled weight) and mashed with a fork
(2 ¾ oz. / 75g) whole-wheat pastry flour
(3 ¼ oz. / 90g) oat flour or extra whole-wheat pastry flour
(1 ¾ oz. / 50g) coarsely chopped dark chocolate (at least 70% cocoa solids)
In This Recipe
Preheat the oven to 350° F. Lightly grease an 8-inch round cake or 8-inch square brownie or cake pan with oil.
In a small saucepan, melt the nut butter and unsalted butter together over low heat until completely smooth. Remove from the heat and stir in the sugar, salt, banana, baking powder, and vanilla. Add both flours and stir in until just combined.
Transfer the dough to the prepared cake pan. Dampen your hands and use to press the dough out into an even lay, then press the chopped chocolate onto the surface.
Bake in the oven for 20 to 25 minutes, until it is set around the edges but still quite soft in the center. Let cool slightly in the pan before slicing into 9 to 12 pieces. Store any leftovers in an airtight container for 3 to 4 days.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com