Banoffee Blondies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Has anyone heard of Banoffee? It’s an English dessert pie made from bananas, cream and toffee. Except this version is Banoffee Blondies! My favorite candy, flavor, etc. is toffee. I just can’t get enough. Naturally when I saw this in the Baked from Scratch v.4 cookbook, I knew I had to make them. The bananas gave this recipe a sweet gooey texture, and the homemade caramel on top was a perfect touch to tie it all together. This recipe is great for anyone that loves toffee like me!

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Ingredients

• 5 bananas (750 g) halved lengthwise
• 10 tsp (40 g) granulated sugar
• 2 cups (440 g) firmly packed light brown sugar
• 1 tsp (5 g) baking powder
• ½ tsp (1.5 g) kosher salt
• 1 cup (227 g) unsalted butter, melted and cooled slightly
• ¼ cup (60 g) black spiced rum (like Kraken)
• 1 tsp (4 g) vanilla extract
• 2 large eggs (100 g), room temperature
• 2 cups (250 g) all-purpose flour
• Caramel (recipe follows)
  • ¾ cup (150 g) granulated sugar
  • 2 tbsp (30 g) water
  • ½ tbsp (10 g) light corn syrup
  • ¼ cup (60 g) warm heavy whipping cream
  • 2 tbsp (28 g) unsalted butter, softened

Directions

1. Sprinkle cut side of each banana half with 1 teaspoon (4 grams) granulated sugar.
2. In a medium skillet, cook 2 banana slices, cut side down, over medium heat until caramelized, about 1 minutes. Repeat with remaining banana slices. Set aside
3. Preheat oven to 350°F (180°C). line a 13×9-inch baking pan with parchment paper, letting excess extend over side of pan.
4. In a large bowl, whisk together brown sugar, baking powder, and salt. Gradually add melted butter, stirring just until combined. Stir in rum and vanilla. Add eggs, one at a time, whisking well after each addition. Stir in flour just until combined. Spread batter in prepared pan; place caramelized bananas, cut side up, on top of batter.
5. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, about 40 minutes.
6. Carmel: In a large saucepan, stir together sugar, 2 tablespoons (30 grams) water, and corn syrup. Cook over medium heat until mixture is amber colored, about 10 minutes. (Do not stir.) Remove from heat; slowly stir in warm cream. (Mixture will bubble and stream.) Stir in butter until melted. Transfer to a medium heatproof bowl, and let cool, stirring frequently, until slightly warm. If mixture becomes too cool, microwave in 10-second intervals to reach desired consistency.
7. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Drizzle with caramel. Store in an airtight container for up to 3 days.