The cannellini (lima) beans are a surprising ingredient that lends a great texture to these blondies, which are very tender and moist.
- 400 g (14 oz) tin cannellini (lima) beans, rinsed and drained
- 1 ripe banana, peeled
- 80 g (2¾ oz) butter, softened
- 3 eggs
- 50 g (1¾ oz/½ cup) desiccated (dried shredded) coconut
- 1 tsp baking powder
- 1 tsp ground star anise
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp liquid stevia
- 1 tsp cacao nibs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 10 minutes
Preheat the oven to 160°C/320°F (fan-forced). Grease a 19 cm (7½ in) square shallow cake tin and line the base and two opposite sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked blondie.
Whiz the beans, banana and butter in a food processor until smooth and creamy. Add the eggs, coconut, baking powder, spices and stevia. Process until combined. The mixture may look curdled, but don’t worry, it will be fine.
Pour the mixture into the prepared tin, sprinkle with cacao nibs and bake for 20–25 minutes or until just firm to the touch and a skewer inserted into the centre comes out clean. Remove from the oven and cool for 10 minutes before gently lifting onto a wire rack to cool completely. Cut into pieces to serve.
These blondies will keep for up to a week in an airtight container in the refrigerator.
This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.