I know that you might be getting sick of me saying this (although I don’t think that I say it all that often), but sometimes I make a recipe that just turns out perfect. This is one of those recipes.
I have this tendency to buy 3-4 bananas when I know that I can’t eat all of them before they get too rip (I am more of a less-on-the-ripe-side banana girl) so by the time two weeks rolls around, I have 2 or even more bananas to “use up”. That means a lot of banana bread. This time, I decided to make something different and made these Banana Blondies. They are delicious. Moist, a little chewy, super-banana-y. I added walnuts to the mix but skip them if you aren’t a fan. Other “mix in” options are toffee bits, chocolate chips or other nuts. Swirling in a but of Nutella might also work!
Ingredients
3/4 cup unsalted butter, melted
1 1/2 cups packed brown sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 teaspoon banana extract (optional)
1/2 teaspoon salt
2 cups all-purpose flour
1 cup mashed banana (about 1 1/2 to 2 bananas)
1 1/2 cup toasted walnuts, finely chopped
Directions
Heat your oven to 350F. Create a parchment or foil sling for your 9 x 11-inch baking pan and spray generously with non-stick spray.
In a mixing bowl, cream together the melted butter and brown sugar until smooth and fluffy, about 2-3 minutes. Beat in the egg and yolk and extracts until combined. Gently fold in the mashed banana and 1/2 cup of the walnuts. Add the flour and salt, mixing just until everything is well incorporated. Avoid over-mixing.
Spread the batter evenly into the prepared pan. Sprinkle remaining walnuts on top of the batter. Bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs. Allow the blondies to cool in the pan until completely cool before lifting out with the sling and cutting into squares.
