Caramel banana blondies

Latest comments and suggestions

Results 41-54

• Anna

  14 September 2011

  Anna commented on this recipe

  Really yummy cake.. very easy to make...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cat's cakes

  06 October 2011

  cat's cakes commented on this recipe

  These were really easy to make and absolutely delicious. A great way to use extra bananas and make a quick tasty treat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janny

  10 December 2011

  Janny rated and commented on this recipe

  

  After reading the other comments I decided to use 150g sugar. They were done after 40 minutes and taste great!! No chocolate taste, but that doesn't matter. Awesome!! :D

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sammy V

  22 January 2012

  Sammy V rated and commented on this recipe

  

  This is one of my all time favourite recipes - everyone at work loves them and I recently baked them for my boyfriend's family who also had nothing but praise. I agree the original recipe is super sweet - I cut the sugar down to 150g and I also mix the chopped chocolate into the wet mix with the bananas.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ecioll

  18 March 2012

  ecioll rated and commented on this recipe

  

  I've used 30g of sugar and 30g of sweetener and the cake was very yummy. Can't imagine how sweet it has to be with 250g of sugar? I've also used the chocolate buttons instead of melted chocolate (milk chocolate ones instead of white ones by mistake :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jilly

  19 May 2012

  Jilly rated and commented on this recipe

  

  ONLY USE HALF SUGAR if not less.I used 100g and it was perfect.Also less cooking time needed.Agree that its more like a cake than a brownie consistency but then again not a huge fan of that undercooked texture.needs a cuppa with it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• samaraspuff

  30 June 2012

  samaraspuff commented on this recipe

  These came out perfectly, baked in a fan oven @ 170 deg C for 50 minutes. I'm always a bit wary with blondies/brownies as they never seem to pass the knife-in-the-middle cake test (at least not for me!), but they were completely cooked. I rested it in the tin for well over an hour (I went out!), and when I divided it into portions: perfect! I will definitely do again to use up ripe bananas.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• samaraspuff

  30 June 2012

  samaraspuff commented on this recipe

  just to reiterate on how to tell when blondies/brownies are done - the cake test doesn't really apply here. I agree with this site (link below), however I'm not a professional so don't take this as gospel! http://www.slashfood.com/2006/09/17/how-to-tell-when-brownies-are-done/

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aly D

  01 September 2012

  Aly D commented on this recipe

  I made this to use up two over-ripe bananas and it is very sweet but delicious. I took heed of other reviewers and removed it after 35 minutes when the top was brown and risen. It cooled and sunk to a lovely gooey squidgy typical brownie texture, which I was pleased about because I didn't want to end up with a sponge pudding! I wasn't sure whether my husband and son would like it because of the bananas but they've just devoured two pieces each!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vaf666

  01 November 2012

  vaf666 rated and commented on this recipe

  

  Very easy to make and very tasty! Lovely and sticky and gooey. I used plain rather than self-raising flour, as I thought the self-raising odd for a blondie or brownie recipe - probably why some people have found the recipe a little cake-y. They are extremely sweet, but I rather like it that way. You could probably use less sugar or leave out the white choc if you find it a bit much. Also, I cut mine into 12 - I think 8 would be way too big considering the sweetness!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gayle

  18 December 2012

  Gayle rated and commented on this recipe

  

  Really nice! Very sweet so I cut it into small pieces. Would be lovely served warm with lightly whipped cream. Took about 45 mins in my fan assisted oven. Will def make them again!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Crazy caterpillar

  08 January 2013

  Crazy caterpillar rated and commented on this recipe

  

  Tasty when first cooked however the next day I found they had gone soggy even though I stored them in an airtight container. Nice but I wouldn't rush to make them again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maartje

  04 April 2013

  maartje rated and commented on this recipe

  

  tastes more like a really moist sort of banoffee cake, but it's delicious all the same. For more of a brownie texture one could perhaps use plain flour instead of self-raising. I separated the eggwhites and whisked them until firm and white. I added the eggwhites after all the other ingredients were added. I also only used 125 gr of sugar which is more then enough seeing that it also contains caramel and white chocolate. And I used confiture du lait from bonne maman. I did add some dollops on top but I feel they used sank into the mixture whilst baking, so I think its not really necessary to do this

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ruth

  18 May 2013

  Ruth rated and commented on this recipe

  

  Great recipe and very popular

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9962/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g golden caster sugar
• 100g butter
• 100g caramel , from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
• 100g white chocolate
• 2 eggs
• 200g self-raising flour
• 2 ripe bananas , sliced

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 8

Preparation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• 250g golden caster sugar
• 100g butter
• 100g caramel , from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
• 100g white chocolate
• 2 eggs
• 200g self-raising flour
• 2 ripe bananas , sliced

Per serving

446 kcalories, protein 6.2g, carbohydrate 71.8g, fat 16.9 g, saturated fat 9.8g, fibre 1.1g, salt 0.55 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.