A week ago, I went on a trip to East London and, after a lot of walking around, ended up by London Fields. We headed over to E5 Bakehouse for a schnack! I bought a super sticky banana pecan blondie.
It was to. die. for. I didn’t even take a picture of it as I was far too hungry.
I got a craving for it again (of course :/ ) but E5 is a quite a long trip away so I made up my own banana blondie of sorts – it’s less sweet than the E5 one and I also added a sprinkle of coconut and some chocolate chips for fun!!
It was also only after making it that I realised I could have easily made this in a large, cast-iron skillet instead so do that instead if ya want and call it a skillet blondie. Either way, it’s fab eaten straight up with a spoon – although for some reason I feel like that’s more acceptable if it’s in a skillet.
– You can make this in a large cast iron skillet – just melt the butter in the skillet on the stove top instead of in the oven and continue the recipe as per usual.
– To make it vegan (I have tested this and it works just as well): use coconut oil instead of butter, sub 1 tbsp of ground flax w/ 3 tbsp of water for the egg, use unrefined sugar instead of granulated, and vegan chocolate chips.
- 6 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup maple syrup , , agave syrup or golden syrup
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup mashed , , ripe banana
- 1 cup all purpose flour
- 1/3 cup shredded coconut
- 1/3 cup pecan halves , , roughly chopped
- 1/3 cup bittersweet chocolate chips
- Preheat your oven to 350 F (180 C). Place the butter into an 8-inch pie tin or brownie tin and put it into the oven for 5 minutes - just so the butter melts. Swirl the melted butter around in the tin to grease it and then pour the butter into a medium bowl.
- To the bowl of melted butter, add the sugar, syrup, salt, egg, vanilla and banana. Beat the ingredients together and add the baking soda, flour, coconut and pecans. Fold in until evenly combined.
- Pour the mixture into the greased tin and spread out in an even layer. Sprinkle with the chocolate chips and bake for 25-30 minutes until golden brown. Leave to cool for 5 minutes in the tin before slicing/scooping and serving.