Banana Blondies

These are from the book "Short and Sweet, the best of home baking" by Dan Lepard.

They are too delicious, even better than chocolate brownies.

These ones were made with Aero white chocolate, which is white covered with milk chocolate, so are a little darker.

325 g caster sugar
75g brazil nuts, roughly chopped
100g unsalted butter
200g white chocolate
1 egg
2 bananas, peeled (about 200-250g)
2 tsp vanilla extract
200g plain flour
¼ tsp baking powder

Firstly make the nut brittle.  Put 75g of the caster sugar into a pan with 2 tbsp cold water. Bring to the boil and let it bubble away until the sugar turns to a golden caramel and sets to a hard ball when dropped from a teaspoon into a glass of cold water. Stir in the nuts and spread onto an oiled tray to cool and set. Once cold, roughly chop. (As a cheat, you could use a bought bar of nut brittle, but making it yourself is so simple)

Line the base and sides of an 8"/20cm square tin with foil or parchment and preheat the oven to 190ºC/Gas 5.  Heat the butter and white chocolate in a pan over a low heat until melted then spoon into a bowl.  Add the remaining sugar (250g) and beat with the egg, bananas and vanilla until smooth.  Add the flour and baking powder and fold through the nut toffee. Spoon into the tin and bake for 35 mins until wobbly-set and golden on top.  Leave to go cold before slicing.