3 ripe Dole Bobby Bananas 

180g unsalted butter, coarsely chopped 

1 cup caster sugar 

1 ½ blocks 180g white chocolate, coarsely chopped 

¾ cup plain flour 

½ cup self-raising flour 

¾ cup almond meal 

3 free range eggs, lightly whisked 

½ cup caramel sauce, warmed 

1. Preheat an oven to 180°C fan-bake. Grease and line a 24cm (base) square cake pan with baking paper, extending paper 2cm above the edge of pan. 

2. Coarsely chop 2 unpeeled Dole Bobby Bananas. Peel the remaining Bobby Banana, reserving the peel. Place the chopped unpeeled Bobby Banana and reserved peel in a food processor. Process until almost smooth. Cut remaining Bobby Banana lengthways into 4 thin slices. 

3. Place butter, sugar and 180g chocolate in a heavy-based saucepan and stir over low heat for 3 minutes or until melted and combined. Remove from heat. Cool slightly. Add banana purée, flours, almond meal and egg. Mix well. 

4. Spoon Bobby Banana mixture into prepared pan. Arrange banana slices, cut-side up, over top. Bake for 1 hour or until golden brown and a skewer inserted at the centre comes out almost clean. (It should still be slightly fudgy.) Remove from oven. Cool completely in the pan. Brush top of blondie with a little caramel sauce. Cut into pieces and serve with remaining caramel sauce.