Brownies and blondies are one of those things that everyone craves from time to time. And overripe bananas always seem to pop up at the perfect moment. This little creation came about from the desire for a gooey, soft treat and the need to use up an old banana.
These are super easy to make and take no more than 15 minutes preparation followed by 20-25 minutes baking time. You’ll get about 16 good sized blondies from this recipe. If stored in an airtight container they’ll last for 3-5 days.
- 1 medium sized mashed Banana.
- 1/2 cup Dairy and Soya free Butter, melted.
- 1 cup Light Brown Sugar.
- 1 tablespoon Chia Seeds mixed with 1/3 cup water.
- 1 teaspoon Vanilla Extract.
- 1 cup Gluten Free Plain Flour. (We use Doves Farm).
- 1/2 teaspoon Xantham Gum.
- 1/2 teaspoon Baking Powder. (Ensure this is gluten free).
- 1/4 cup Dairy and Soya free Butter.
- 1/2 cup Light Brown Sugar.
- 2 tablespoons Dairy free Milk.
- 1 cup Icing Sugar.
- Preheat the oven to 180c. Grease and line an 8inch square baking tin. I use a loose bottom tin for easy removal.
- Into the bowl of a stand mixer fitted with a paddle attachment add the melted butter and brown sugar. Mix until fully combined.
- Add the Chia seed mixture and vanilla and mix well again until fully combined. Add the banana, flour, xantham gum and baking powder and mix well until you have a smooth runny batter.
- Pour into the prepared baking tin and bake in the centre of the oven for 20-25 minutes until a skewer inserted into the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Whilst the blondie is cooling prepare the frosting. In a saucepan heat the butter, milk and brown sugar over a medium heat stirring continuously for 4-5 minutes. Remove from the heat and whisk in the icing sugar until fully combined and you have a thick, spreadable frosting.
- When the blondie is almost cool spread the frosting over and then leave to cool completely.
- Slice into desired sizes and serve.