My Banana Custard Cream Blondies are a great way of combining biscuits and cake in one delicious treat. Give them a try, you will not be disappointed.
Banana and custard is such an old fashioned pairing. Of course it is a simple dessert, but it just works in terms of flavours. Seeing as though I am always looking for new ways of using up over ripe bananas, these melt-in-the-mouth Banana Custard Cream Blondies are a yummy way of doing so.
Blondies, like brownies, are very yummy and although I do not make them as often as their milk or dark chocolate counterparts, they are very moreish.
I have been wanting to make some custard cream blondies for some time now, but usually the biscuits would get eaten before I got the chance to bake with them.
However, this time I go to them first and along with some over ripe bananas that I had, I decided that seeing was though banana and custard go so well together, there was no reason why this would not work in a blondie too.
It totally does work too, because these were extremely tasty and the banana makes the blondies moist and as I do not add too much sugar to my blondie batter, these are not too rich, sweet or sickly either.
If you fancy giving them a go yourself, then here is the recipe.
Recipe for Banana Custard Cream Blondies
- 175g butter
- 250g light muscovado sugar
- 4 tbsp custard powder
- 2 x small or 1 large over ripe bananas
- 2 eggs
- 2 tsp vanilla extract
- 250g self rising flour
- 1 x 400g packet of custard creams , ½ the packet broken up into big crumbs/tiny chunks and the remaining ½ left whole
- 150g white chocolate drops or small chunks
- Pre-heat the oven to 180C/fan 160C/gas
- Grease and line a 20 x 30cm brownie square tin
- In a pan, melt the butter, sugar and custard powder gently in a large pan, and add the banana/s and squash it into the mixture
- Once the mixture is smooth and you can’t feel any grains of sugar, remove from the heat and leave it to cool for 5 minutes.
- Now add the eggs, one at a time, and stir the mixture until it is smooth.
- Now add the vanilla and the flour.
- Add the crushed custard cream biscuits, along with the white chocolate, and mix well.
- Pour the batter into your tin, and add the intact custard creams to the top of the brownie base. Ideally, 1 per portion.
- Bake for 25-35 minutes until golden on top and just set.
Bake of the Week
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Welcome to a new Bake of the Week.
Thank you to those of you who took the time to link up your bakes last week with Helen. Here they are:
Helen and her Mini Pumpkin Spice Eclairs
My very own Carrot Bundt Cake
Jen’s impressive Pains au Chocolate
Jacqueline’s Giant Chocolate Chip Cookie (made by her friend Emilie)
Cat’s Chicken Balti Pies
And my favourite bake of the week? Well, I have to award it to Jen because hats off to her for making her own dough for her pains au chocolates , and they look so buttery and crisp. Well done.
The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE
Please do link up your new #BakeoftheWeek here.