Continuing with my aim to do more baking this year, I spied a recipe for these Caramel Banana Blondies in my Olive magazine, although the recipe is now online here. As per usual, I decided to add my own twist to the recipe and decided not only to add some bashed, mixed nuts to the fray (about a handful), but I also decided to use Salted Caramel, rather than normal caramel. I did buy this in from Artisan Du Chocolat, but I’m guessing you can just add some sea salt to the sugar,  if you’re making caramel from scratch.

I did have a bit of a squeaky bum moment when it came to adding the self-raising flour, as the batteries in my scales chose that particular moment to die on me (although to be fair, they had been warning me for a few weeks with a rather dim display). I think I probably added a bit too much, judging by the pics that go along with the recipe on the Good Food website, but it didn’t unduly affect the outcome.

The end result was a very sweet but moist cake, with a Brownie type texture. Miss R thought it too sweet, but I thought the sweetness wasn’t overpowering, in my obviously neutral position. Mr & Mrs P-H certainly had no qualms about scoffing seconds, although they do have notoriously sweet teeth. We munched on these Blondies naked, but I think some fresh fruit and some double cream would be a very pleasant serving suggestion.