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  • Brittany Aldridge

Banana Coffee Choc Blondies

If you are anything like me I've exhausted almost every riff on the humble banana bread recipe (perhaps even twice over) and I still have a freezer packed full of overripe bananas! This blondie recipe started off as an excuse to use some of those bananas up -however it's now got a place of its own in my favourite recipe collection. Bananas, coffee liqueur, rich dark chocolate, and walnuts take this blondie recipe to a league of its own. Salty, sweet, melt in your mouth chocolate, and crunch - it's all there! Give this recipe a go and let me know what you think!

Feel free to leave the coffee liqueur out if you prefer, just swap for an equal quantity of vanilla extract!


  • 1 1/3 cup (175g) plain (all-purpose) flour

  • 1/2 cup (60g) almond meal/almond flour

  • 1 1/2 tsp baking powder

  • 2 large bananas

  • 12 tbsp (170g) unsalted butter, melted

  • 1 1/2 cups (305g) soft brown sugar

  • 1 tsp salt

  • 1 shot coffee liqueur, or vanilla extract

  • 1 large egg

  • 1/2 cup (60g) walnuts, chopped

  • 1/2 cup (60g) dark chocolate, chopped


  • Preheat the oven to180°C/ 350ºF. Grease and line a square brownie tin with baking paper. In a small bowl, whisk together the plain flour, almond flour, and baking powder then set aside.

  • In a large bowl add the bananas and mash until smooth, then add the brown sugar and salt and give it a good whisk. Pour in the melted butter and coffee liqueur and whisk for a minute or two until light in colour and smooth. Add the egg and whisk for another minute.

  • Sift in the dry ingredients to the wet then mix until just combined. Lastly, fold through the chopped walnuts and chocolate. Pour blondie batter into the prepared tin and bake in the oven for around 20 to 25 minutes, or until the top is golden brown and a tester comes out with only a few crumbs.

  • Allow the blondies to cool completely, then enjoy!

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