I have modified this from a recipe off Dan Lepard's "Short and Sweet". Recently I have discovered that white chocolate is a great friend of cakes. And it works really well with this cake. Think of chocolate brownies, this is banana blondies!
2 large ripened banana mashed
200g plain sifted flour
1/2 tsp of baking powder
200g white chocolate buttons
pinch of salt
70g of castor sugar
100g butter chopped
About 20 macadamias (can substitute with walnut or brazil nuts)
Handful of dark choc buttons (optional)
Handful of dried cranberries (optional)
1 XL egg
Preheat oven to 160deg fan force.
Gently melt white chocolate and butter in a large stainless bowl over pan of simmering water. When almost melted, remove from heat, and stir through till all melts, and leave to cool.
Separately, whisked XL egg with baking powder and sugar, till pale and creamy.
Separately, mix nuts, dark choc buttons and fruit into plain flour - "flour mix" (the flour coating prevents these from weighing to bottom of cake).
Beat the mashed bananas into melted white choc and butter, and salt, till blended. Fold in half the flour and whisked egg, then finished off with remaining flour and egg.
Line a 20cm square tin with foil. Spoon the mixture into the tin.
Bake for 30 minutes.
It is still a bit soft in the middle at this stage.
Serve only when cooled, ie at least 1 hour later.
Bon Appetite!
