Banana, Caramel & Choc Chip Blondies

Feel Good Recipes

When I made these, my plan was to make banana bread, then I spotted the caramel syrup and chocolate chips in my cupboard. This is where things got interesting… although I haven’t used an egg substitute in the blondies, they turned out so light and fluffy. The banana acts a binder. These are perfect if you are looking for something to make with your brown bananas, perfect for parties and buffets as you can cut them into smaller squares to make bite sized pieces.


  • 4 over ripe bananas
  • 2/3 cup soft brown sugar
  • 1 1/2 cup plain flour
  • 1/2 tbsp baking powder
  • 4 tbsp caramel syrup (I used Sweet Freedom)
  • 1/2 tsp salt
  • 1 cup dark chocolate chips
  • 1/2 cup flaked almonds


  1. Preheat the oven to 170c
  2. Mash the banana in a large mixing bowl
  3. Add the sugar and caramel syrup, whisk with a fork until you have a smooth creamy consistency
  4. Now sieve in the flour, the baking powder and the salt, mix well with a wooden spoon, until you have a smooth, light cake batter
  5. Add the chocolate chips and flaked almonds, mix in with the cake batter
  6. Line a deep baking tray with parchment paper
  7. Pour the cake batter into the baking tray, smooth out with a silicone spatula ensuring it is level
  8. Place in the oven for 30 minutes
  9. Check the cake is cooked thoroughly before taking it out of the oven, stick a knife in the middle, if the knife comes up clean then the cake is ready to come out of the oven
  10. Once you’ve removed it from the oven, take it out of the baking tray (leaving it on the baking parchment) leave it cool on a cool rack for half hour to hour before slicing into squares.

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