Banana Blondies
Banana Blondies are a cross between banana nut bread and a blondie. They have a brownie like texture: soft and moist with a touch of chewiness. We finish them with a rich buttermilk & brown butter fudge frosting that puts the flavor over the top!
Servings: 16 bars
Ingredients
Blondies
- ½ cup butter
- ½ cup (79 grams) brown sugar
- ½ cup (98 grams) granulated sugar
- ¼ tsp salt
- 1 egg
- 1 yolk
- 1 tsp vanilla
- 1 cup (136 grams) all purpose flour
- 1 banana, mashed medium
- ¼-½ cup (32 grams) chopped pecans optional
Icing
- ¼ cup butter
- ½ cup brown sugar
- 2 tbsp buttermilk
- 1 cup powdered sugar
- 1 tsp vanilla (optional)
Instructions
Make the Blondies
- Brown the Butter: Cut ½ cup butter into slices and add to a light colored pan or skillet. Turn to medium heat, and watch the butter as it melts and begins to bubble. After about 5-7 minutes it will foam up like shaving cream and begin to smell caramel like. Remove it from the heat and pour the butter into a mixing bowl to cool for 10 minutes.
- While the butter is cooling, preheat the oven to 350 ℉. Grease or line an 8 x 8 pan with parchment paper and set aside.
- Once the butter has cooled, add ½ cup (79 grams) brown sugar , ½ cup (98 grams) granulated sugar, ¼ tsp salt, and mix gently.
- Add 1 egg and 1 yolk, 1 tsp vanilla, and stir until the eggs are evenly mixed in, then add 1 cup (136 grams) all purpose flour and stir until no white streaks remain. It will look like cookie dough at this point.
- Add 1 banana, mashed and ¼-½ cup (32 grams) chopped pecans.
- Evenly spread the batter in the pan and bake for 20-22 minutes (depending on your oven). The edges should be lightly brown and look just done across the top. A toothpick inserted in the center should come out with a few moist crumbs attached. Remove from the oven and let cool on a wire rack for 1 hour. Make the icing toward the end of the cooling time.
Make the Icing (optional)
- In a small to medium size saucepan over medium heat, brown ¼ cup butter. Don't remove the pan from the heat. Add ½ cup brown sugar and 2 tbsp buttermilk and whisk together. Let the mixture come to a boil, then remove from the heat. Let it cool for 5 minutes, then add 1 cup powdered sugar and 1 tsp vanilla. Whisk together until the powdered sugar is lump free and the icing is smooth. Quickly pour over the cake and spread with a spatula. The icing sets fast!
- Once the icing has set, cut the blondies into squares and serve. Enjoy!
Notes
Banana Blondies can be stored at room temp in an air tight container for up to one week.