Baking Dessert

Chocolate banana tahini blondie

Name: Chocolate banana tahini blondie recipe
Yield: 24
Ingredients: 185g unsalted butter, chopped, plus extra, to grease; 100g white chocolate, chopped; 250g brown sugar; 2 overripe bananas, mashed (about 3/4 cup mashed banana); 90g tahini; 2 eggs; 1 tsp vanilla bean paste; 225g plain flour; 110g self-raising flour; 200g chopped chocolate, plus 200g extra, chopped, to decorate

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by Lucy Nunes

Delicious Team

Jul 26, 2023

This blondie is comforting in many ways. One, it’s delicious, and two, you feel amazing when you see how many half-empty packets of chocolate you can use up.

185g unsalted butter, chopped, plus extra, to grease
100g white chocolate, chopped
1 cup (250g) firmly packed brown sugar
2 overripe bananas, mashed (about 3/4 cup mashed banana)
1/3 cup (90g) tahini
2 eggs
1 tsp vanilla bean paste
1 1/2 cups (225g) plain flour
3/4 cup (110g) self-raising flour
200g chopped chocolate, plus 200g extra, chopped, to decorate

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 20cm slice pan and line with baking paper.
2.

Place butter and white chocolate in a large saucepan over medium-low heat and cook, stirring occasionally, until melted. Remove from heat and whisk in sugar until combined. Set aside for 10 minutes to cool slightly.
3.

Place banana, tahini, eggs and vanilla in a medium bowl and whisk to combine. Add banana mixture to pan and whisk until combined. Sift both flours into pan and stir until combined. Stir through chopped chocolate.
4.

Spoon into prepared pan and bake for 25-30 minutes until golden and a skewer inserted in centre comes out with a few crumbs clinging. Immediately lightly press extra chocolate into blondie. Stand on a wire rack to cool. Cut into squares to serve.

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Recipe Notes

We love this blondie with ice cream for a quick dessert. You can store it in an airtight container for up to 1 week. If doing so, only slice as required to avoid the blondie drying out.

Check your cupboard for half empty chocolate packets. We used a mix of white, milk and dark chocolate, but chopped choc melts, choc chips and Caramilk all work, too.