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Spelt, Banana and Nut Butter Blondies RECIPE

Branch out from banana bread – this is your new go-to bake for using up those very ripe fruits at the end of the bunch.

Makes 12 Total Time 45 mins


  • 165g unsalted butter 
  • 225g white spelt flour 
  • ¼ tsp fine sea salt
  • 80g pecans, roughly chopped 
  • 100g white chocolate, roughly chopped
  • 2 very ripe bananas, mashed 
  • 75g soft light brown sugar 
  • 2 large eggs 
  • 6 tsp nut butter, such as almond butter 
  • sprinkle of sea salt flakes, to serve (optional)


  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. 
  2. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a 20cm square tin with baking paper. In a mixing bowl, combine the spelt flour and salt using a balloon whisk. Add the pecans and white chocolate and mix again. 
  3. Add the mashed bananas to the cooled butter, 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. 
  4. 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 minutes, or until just set in the middle. 
  5. Remove from the oven and allow to cool in the tin for 5 minutes before lifting out onto a wire rack. Once cooled, cut into 12 pieces and enjoy.
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