Ingredients

The following ingredients have 4 Servings
  • 2 cups (300g) gluten-free plain/all-purpose flour (See Note 1)
  • 1 1/2 cups (300g) brown sugar
  • 1 cup (250g) butter (See Note 2)
  • 2 eggs (See Note 3)
  • 2 overripe bananas (See Note 4)
  • 3 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup chopped nuts or chocolate

Instruction

  • Preheat your oven to 175 Degrees C (350 F).
  • Line a 22×22 cm (9×9 inch) tin with baking paper. We recommend allowing some overhang, to make it easier to remove the blondies. Spray the baking paper with a little oil. This will stop the slice from sticking.
  • Melt your butter.
  • Mash the bananas until smooth.
  • Combine the bananas, melted butter, eggs, vanilla, brown sugar and salt.
  • Add in the flour, and mix well to combine.
  • Pour the batter into your prepared tin. Spread evenly with a spatula.
  • Bake in your pre-heated oven for approximately 35-45 minutes.To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The blondie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the blondie will be overcooked at that stage.
  • Remove from the oven and allow to cool completely before attempting to cut as they will fall apart if they are still too warm.