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–+ servings
Banoffee blondies served with whipped cream.

Banoffee Blondie Bar

Liz Mincin
A twist on the classic banoffee pie. Banana blondie bars with white chocolate and a lotus biscoff biscuit base, topped with dulce de leche and banana chips.
5 from 11 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling and Topping 30 minutes
Course Dessert
Cuisine American, British
Servings 16 slices
Calories 354 kcal

Equipment

  • 8" square baking tray

Ingredients
  

Biscoff Base

  • ¼ cup unsalted butter melted
  • 1¼ cup crushed biscuits such as Lotus Biscoff or graham crackers

Banana Blondie

  • ⅔ cup unsalted butter melted
  • ½ cup light brown muscovado sugar firmly packed
  • ½ cup superfine granulated sugar or caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1½ cup all purpose flour or plain flour
  • ½ tablespoon cornstarch or cornflour in the UK
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 medium ripe banana mashed with a fork
  • ½ cup white chocolate chopped into chunks

Topping

  • 1 can dulce de leche or caramel topping
  • 16 banana chips

Instructions
 

  • Preheat the oven to 350°F (175C/160C Fan) and line a 8" square baking pan with parchment paper.
  • In a medium bowl, mix together the ingredients for the base (melted butter and crushed biscuits). Once combined, sprinkle into the prepared baking tin and press firmly with knuckles or the back of a spoon, until evenly and well packed.
  • In a small bowl, stir together your flour, cornstarch, baking powder and salt. Set aside.
  • In a large bowl, beat together your ⅔ cup butter and sugars until light and fluffy. Add your egg and vanilla, beating to combine.
  • Add your flour mixture in two or three additions, stirring well after each. Then add your mashed banana and chopped chocolate, fold to incorporate.
  • Pour the batter into your prepared tin and bake for about 45 minutes, checking until a toothpick inserted in the centre comes out mostly clean. Once baked, remove from the oven and allow to cool in the tin for about 20 minutes.
  • Pour one can (about 1 cup or so) of dulce de leche onto the top and spread over. Place a banana chip in the centre of each expected slice - I like to cut mine into 16 even pieces, but you could do 12 if you prefer more generous portions. Using the lining to help you remove the blondie bars from the pan, pull these out before cutting as this will make the slicing in the grid easier.

Nutrition

Calories: 354kcalCarbohydrates: 49.2gProtein: 4gFat: 16.3gSaturated Fat: 9.5gCholesterol: 47mgSodium: 351mgPotassium: 85mgFiber: 1.6gSugar: 26gCalcium: 75mgIron: 1mg
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