Prep time
Cook time
Total time
Serves: 9-12 Slices
  • 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
  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.
Recipe by Baker Gatherer at