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Banana and Waffle Blondie

January 22, 2016 By Dane McGregor Leave a Comment

Let’s face it, you can’t beat a delicious Blondie, nor can anyone resist a helping of warm waffles with banana, drizzled with chocolate and maple syrup.

Here I’ve taken the best of both worlds and put together a recipe combining all of the above. A moist banana flavoured Blondie, full of chocolate and baked right on top of the traditional waffle. There’s something quite fun about a Blondie being held together by a waffle base, if your friends don’t believe you, get them a flip it over to reveal the classic waffle pattern. How fun!

If you’re anything like me and have always wanted to own a waffle maker, but don’t. You can find ready made waffles at your local supermarket. For this recipe I’ve gone with rectangular shaped waffles as opposed to the circular ones as they fit perfectly within a square baking tin. Have a play though.

BANANA AND WAFFLE BLONDIE
 
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Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
Serves: 9-12 Slices
Ingredients
  • 225g Plain Flour
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon salt
  • 220g Brown Sugar
  • Waffles (Enough to cover base of tin)
  • 80g White Chocolate
  • 80g Milk Chocolate
  • 1 Large Overripe Banana
  • 165g Butter
  • 2 Eggs
  • 1 Teaspoon Vanilla
Instructions
  1. First, measure up your waffles to fit perfectly along the bottom of a 20cm square baking tin.
  2. Toast or grill your waffles to make then crisp and golden, now place then within your now greased or lined baking tin.
  3. Flick the oven onto 200°c bake. Just in case you were recently borrowing the oven to first toast your waffles.
  4. While that's heating up, in large saucepan melt the butter, swirling until it lightly browns. Then take off heat to cool.
  5. While butter is cooling, sift flour, baking powder and salt in to a large bowl.
  6. Chop up the chocolate and add to bowl of dry ingredients.
  7. When butter is cooler stir in brown sugar, vanilla, mashed banana and eggs until smooth.
  8. Fold wet ingredients in to the dry until just combined. Don't over mix.
  9. Pour mixture over waffle base and bake for 25-28 minutes or until top is set and golden.
  10. From the oven place the tin straight into the fridge to stop it baking further.
  11. When blondie is cool (I prefer the next day) cut into slices and drizzle with melted chocolate. To take this to the next level you could also add a dollop of whipped cream, any leftover waffle pieces and perhaps a further drizzle of maple syrup. Naughty I know.
3.5.3235

 

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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