Spelt, banana and nut butter blondies
By OcadoLife
Published on 28 March 2022
Banana bread isn't the only way to make use of those over-ripe bananas – these blondies will be your new go-to for clearing out the fruit bowl.Time and servings
45 minsTotal time
45 minsCooking time
Ingredients
- 165 g of unsalted butter
- 225 g of white spelt flour
- 0.25 g of fine sea salt
- 80 g of pecans, roughly chopped
- 100 g of white chocolate, roughly chopped
- 2 very ripe bananas, mashed
- 75 g of soft light brown sugar
- 2 large eggs
- 6 tsp of nut butter, such as almond butter
- 1 sprinkle of sea salt flakes (optional)
Method
Step 1
Place the butter into a small saucepan and melt over a medium heat, swirling occasionally. Cook until you see the butter just starting to brown and can smell a nutty aroma. Transfer to a mixing jug and allow to cool.Step 2
Preheat oven to 200°C/180°C fan/gas 6 and line a 20cm square tin with baking paper.Step 3
In a mixing bowl, combine the spelt flour and fine salt using a balloon whisk. Add the pecans and white chocolate and mix again.Step 4
To the cooled butter, add the mashed bananas, sugar and eggs and beat together well with a fork. Add to the flour mixture and use a balloon whisk to incorporate – do this gently so you end up with a tender blondie.Step 5
Once combined, pour the mixture into the lined tin. Level the top, then add the nut butter by the teaspoon, dotting it around. Drag a skewer or the end of the spoon through the nut butter to swirl it into the blondie mix. Sprinkle over a pinch of sea salt flakes, if you like, and pop into the oven for 18-20 mins, or until just set in the middle.Step 6
Remove from the oven and allow to cool in the tin for 5 mins before lifting out onto a wire rack. Once cooled, cut into 12 pieces and enjoy.