It's week 3 of the Bake the Book challenge and we're sharing this corker of a recipe from the Traybakes chapter of the Crumbs book.. The Banana Bread Blondie! It's a squidgy, fudgey blondie packed full of caramelised bananas, chocolate & pecans and is sure to wow anyone you bake this for!
Don't forget to use the hashtag #crumbsanddoiliesbook when sharing your snaps because we love seeing how you get on!
8" Square tin
40g light brown sugar
40g unsalted butter
210g very ripe banana
120g Burnt Butter
200g light brown sugar
3 eggs
1 tsp vanilla extract
215g plain flour
1 tsp sea salt
1⁄4 tsp baking powder
160g pecans
50g dark chocolate chunks
150g milk chocolate chunks
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Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
Grab a copy of the Crumbs & Doilies book from Amazon just here www.amazon.co.uk/dp/0241610842
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15 мар 2023
