Ok, so if you haven't ever eaten banoffee then you are really missing out on one of life's greatest desserts. I mean banana and toffee were really just made for each other and that's where the whole banoffee idea came from. This version of banoffee is a little different to the pie version but it still has all the amazing flavours in there. The only problem I have with making these is the use of the dulce de leche because as we all know it involves boiling the be-jeepers out of cans of condensed milk for hours and hours. However, luckily for me, I got to have the cheaters way out as I was able to get my hands on some soft toffees which I could melt down in the microwave and put into the blondies. I love when you get an easy way out!
Banoffee Blondies (from raspberri cupcakes, makes approx 20)
115g (1 stick) unsalted butter, melted 1/2 cup (110g) packed light-brown sugar
1/3 cup sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup ripe banana, mashed (about 1 medium banana)
1 cup (130g) plain flour (spooned and leveled)
1 tsp salt
1 cup chocolate chips
1/4 cup dulce de leche or soft toffees
Preheat oven to 180 degrees C. Line 9 x 9 inch baking pan with a piece of baking paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, lightly whisk butter and sugars until smooth. Whisk in egg and vanilla and mashed banana. Add flour and salt; stir just until moistened (do not overmix). Fold in 1/2 cup of chocolate chips. Transfer batter to prepared pan; smooth top. Use a teaspoon to place dollops of dulce de leche (or melted soft toffees) over the top of the batter. Sprinkle with remaining chocolate chips. Bake until top is golden brown and a toothpick comes out clean (25 - 30 mins). Leave to cool on a wire rack. Slice and enjoy!