Adapted from a recipe by: Sarah from Broma Bakery
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Banana Bread Blondies
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- Difficulty
- Simple
- Serves
- 16
- Ready in
- 40 mins
Banana bread meets the blondie in these rich, chewy bars loaded with melty chocolate chips and a hint of brown sugar caramel. Everything comes together in one bowl with pantry staples, making this the easiest way to turn a few spotty bananas into dessert.
Steps
Preheat the oven to 350°F and line an 8 x 8-inch pan with parchment paper, leaving a little overhang on two sides so you can lift the blondies out later. Set aside.
In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, mashed banana and vanilla until smooth and glossy.
Add the flour, baking powder, salt and cinnamon. Use a rubber spatula to gently fold everything together until no dry streaks remain, being careful not to overmix. Fold in the chocolate chips until evenly distributed.
Scrape the batter into the prepared pan and spread it evenly to the edges. Bake for 25 to 30 minutes, until the edges are set, the top is turning light golden brown, and a knife inserted into the center comes out with a few moist crumbs.
Let the blondies cool in the pan for at least 15 minutes, then use the parchment to lift them out and slice. They'll firm up as they cool, so don't worry if the center seems soft right out of the oven.
Notes
Good news if you're out of eggs: these blondies don't need any. The mashed banana does the binding. To make them fully vegan, swap the butter for a plant-based one or a neutral oil, and use dairy-free chocolate chips.