Bake of the Week: How to make these delicious chocolate, peanut butter and banana blondies

Recipe courtesy of The Sunday Brunch Cookbook

You’ll need

For the blondies

100g butter, plus extra for greasing

200g white chocolate, broken into pieces

1 egg

225g caster sugar

1 vanilla pod, seeds scraped out

225g plain flour

¼ teaspoon baking powder

75g peanut butter

2 bananas, roughly chopped

To decorate

100g icing sugar, sifted

1-2 tablespoons water

Method

Preheat the oven to 150°C fan/170°C/Gas 3. Grease a 23cm square baking tin or brownie tin and line with baking parchment.

Put the butter and white chocolate in a heatproof bowl and set the bowl over a pan of barely simmering water, making sure the base of the bowl isn’t touching the water. Allow to melt.

In another bowl, beat the egg, sugar and vanilla seeds together, then fold in the melted chocolate mixture.

Sift in the flour and baking powder, fold in the peanut butter and chopped banana, and spoon into the prepared tin.

Bake for 35-40 minutes, until it starts to cook on top, but is still slightly underdone – it will carry on cooking in the tin out of the oven.

Leave to cool in the tin, then cut into 12 pieces.

For the icing, mix enough of the water into the icing sugar to make a drizzling consistency, then drizzle the icing over the brownies freestyle.