Biscoff. Banana. Cookie dough. Blondies. Say no more.

I see your banana bread and raise you these rich, gooey, indulgent mouthfuls of pure, unadulterated pleasure. If you’ve got some speckly old ‘nanas that really need rescuing from the fruit bowl, this is one hell of a way to give ’em a whole new lease of life.

(Makes 9 medium blondies)

2 very ripe bananas – mashed
Coconut oil (or something to grease your pan with)
95g plain flour (3/4 cup)
50g light brown sugar (1/4 cup)
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1.5 tsp vanilla extract
1/2 cup melted butter
1 room temperature egg
A jar of Lotus Biscoff spread – smooth works best for this
A roll of frozen cookie dough – or you can make your own of course
Handful of chocolate for melting

Preheat your oven to 180° (fan)
Pour your melted butter and sugar into a blender or mixer to combine.
Add in the egg and vanilla extract and combine well.
Add in the flour, banana, nutmeg, salt and 3 tablespoons of Biscoff spread – blend until smooth.
Line a small baking tray with foil and grease with coconut oil or butter.
Pour the batter into the tray evenly.
Bake for 25-35 minutes (or until the end of a knife comes out of the middle clean).
Lift the blondies from the tray by the foil edges, dust with a light coating of cinnamon and then set aside to cool.
Roll out your cookie dough into an even sheet – about 1/2 cm in depth.
Spread a layer of Biscoff over the top and put in the fridge to keep cold while the blondies continue to cool.
Once cool, remove the giant blondie from the foil and place on top of the cookie dough sheet.
Cut into 9 individual blondies, carefully pressing each one down to meld it to the spread and cookie dough.
Use a knife to smooth off any rough edges where the Biscoff layer might look a bit messy.
Melt your chocolate and drizzle over the top, Jackson Pollock-style.