Banana bread is such a popular bake and because it is so iconic, I wanted to merge it with another love of mine: blondies. This beautiful traybake is the perfect level of banana bread density and sweet and caramel-y blondie. The mashed bananas in the blondie mixture replace the eggs and create the texture you are after, then a swirl of caramel brings a delicious flavour and the chocolate chips are just a must. I decorated mine just as I would a banana bread, with even more banana. All I can say is that these blondies are elite.

Method:

• Preheat the oven to 180ºC/160ºC fan and line a 23cm (9in) square tin with parchment paper.
• In a large bowl, mix the melted butter and both sugars together until smooth. Add the mashed bananas and vanilla extract and mix again until smooth. Add the flour, cornflour and chocolate chips and mix. Pour into the lined tin.
• Drizzle over the caramel sauce and swirl through the mixture.
• Lay the sliced bananas over the top randomly.
• Bake in the oven for 25–30 minutes until there is a small wobble in the middle of the tin. Leave to cool fully in the tin. Then, set the blondies in the fridge for at least 2 hours for a perfectly set blondie.
• They’ll last 4+ days, at room temperature
• Note: The bananas on top are optional, but they add a lovely touch. For a different flavour, you can easily swap the caramel for another spread, such as chocolate hazelnut or speculoos.

To Air Fry: Halve the recipe and pour into an 18cm (7in) round tin. Cook at 160ºC for 14–16 minutes.

Extracted from Jane’s Patisserie Easy Favourites (Ebury Press)