Work Catering #41: Now this is a blondie!

If you saw my post last week on Blondies vs. Brownies, you may have realised that I didn't actually make a "blondie" because there was no white chocolate involved. However! This week's recipe is DEFINITELY a blondie! and a deliciously packed one too~ It's filled with all the good stuff: white chocolate, milk chocolate chips, walnut, banana. I really liked the texture of the crunchy walnuts in there and you can actually taste the banana (my brother said "it just tastes like you are eating a banana" XD).

Banana White chocolate Blondie
Recipe adapted from Daily Delicious

Ingredients
150g unsalted butter
300g white chocolate
300g cater sugar
2 eggs
3 medium bananas, mashed
1 1/2 tsp vanilla essence
300g plain flour
1/2 tsp baking powder
150g walnuts, chopped
120g chocolate chips (milk or dark)

1. Preheat oven to 180oC. Grease and line 20x30cm baking pan with baking paper.
2. Melt butter and white chocolate in saucepan over medium heat.
3. Remove from heat and stir in sugar. Add eggs one at a time, beating well after each addition. Add vanilla and banana and mix to combine.
4. Stir in half of flour and baking powder. Once combined, stir in the rest of the flour along with chopped walnuts and chocolate chips.
5. Pour into prepared pan and bake for 30-35 minutes or until skewer inserted into centre comes out clean.

Yummy packed blondie!

Next up is another bundt cake! (I told you I'm in a bundt cake mood =p). I wanted to try out the "swirl" again since my last swirl bundt cake didn't turn out that well. I'm really happy with this one! and the cake wasn't too sweet either~ had a lovely mocha taste!
Mocha Swirl Bundt Cake
Recipe adapted from Mainly Baking

Ingredients
4 1/2 tbs cocoa powder
4 1/2 tbs caster sugar
3 tsp instant coffee granules
4 tbs water

2 1/2 cups (320g) plain flour
2 tsp baking powder
pinch fo salt
1 1/2 cups (320g) caster sugar
200ml light olive oil (I used vegetable oil)
4 eggs
1 tsp vanilla essence
200ml milk
2 tsp instant coffee granules, dissolved in the milk
100g dark chocolate, melted

1. Preheat oven to 180oC and grease bundt tin.
2. Place cocoa powder, caster sugar, coffee granules and water into small bowl and mix until they form a smooth paste. Set aside.
3. Sift flour, baking powder and salt into small bowl. Set aside.
4. In a large bowl, whisk sugar, oil and vanilla until smooth. Whisk in the eggs one at a time until mixture is thick and pale.
5. Reduce whisk to slow speed and mix 1/3 of flour mixture alternately with the milk until smooth.
6. Weigh out 400g of batter into a bowl and mix in the cocoa paste mix.
7. Using 1/3 of each batter at a time, layer them alternately into the bundt tin, starting with the light coloured coffee batter.
8. Bake for 45-55min or until skewer inserted into the centre comes out clean. Cool for 15 minutes in tin then turn out onto wire rack to cool completely.
9. Decorate with melted dark chocolate.

Full cake!

Close up of cake.. yummy moist texture

Loving the swirl ^__^