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)
- 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.
- 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.
- 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.
- 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.
- 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.