My Banana Blondies Recipe

Hello, it’s your boy Dane and welcome back where I welcome you with open arms as we fly into our third week of our Bake the Books Challenge, where we bake one thing from each chapter of our gorgeous brand new book, Crumbs and Doidies. And this actually started as a little mini challenge amongst the community. We thought it was really cool, so we wanted to bring it here. For another fun baking adventure, try our perfectly gooey chocolate chip cookies recipe.

Why You’ll Love This

This week’s is Trebake and I’m so excited to be making one of my own creations from the book, My Banana Blondies. These slaps so hard, so I’m really excited for you to make them and they are a delicious budgie, caramelized banana, blondie, packed full of chopped pecans, milk chocolate, dark chocolate, they’re insane. If you enjoy banana-flavored desserts, try our easy moist banana bread recipe.

Ingredients

For preparing the tin:
- tin release spray
- butter
- grease proof
For the caramelized banana:
- bananas (210 grams)
- unsalted butter (40 grams)
- soft black brown sugar (40 grams)
For the brown butter:
- butter (120 grams)
For the blondie batter:
- soft black brown sugar (200 grams)
- eggs (3 large)
- vanilla extract (1 teaspoon)
- plain flour (215 grams)
- baking powder (a quarter teaspoon)
- salt (1 teaspoon)
- chopped pecan (160 grams)
- milk chocolate (150 grams)
- dark chocolate (50 grams)

Instructions

Prepare the tin by spraying some tin release spray in here or you could use butter.
Lightly grease the tin and then put a sheet of grease proof in the middle and stick it up the sides and fold it over.
Give another little spray and pop another sheet of grease proof paper in going the opposite way.
Secure the flaps of paper with some metal clips.
Take really ripe bananas, pop them out of their skins, chop them up and measure out 210 grams.
Put 40 grams of unsalted butter going into a saucepan and 40 grams of soft black brown sugar going in as well.
Just let that melt down and then add your banana.
Cook out on a high heat stirring often so that it doesn’t burn but you want it to catch a little bit and get this flexible caramelization for homemade chewy caramels.
Once the color is deep and golden, take off the heat to cool down.
Brown the butter by putting 120 grams of butter in a saucepan on a medium heat.
Just keep stirring until the color changes to deep amber and you can see flex forming on the bottom of the pan.
Pour it into a large heat proof bowl and leave to cool for 5 minutes.
To our cold brown butter, just add 200 grams of soft black brown sugar and just give it a whisk to combine.
Next to add is 3 large eggs.
Add 1 teaspoon of vanilla extract.
Whisk these together until combined and then switch to a spatula and sift in 215 grams of plain flour, a quarter teaspoon of baking powder and 1 teaspoon of salt.
Fold this through until it’s almost smooth and then add in the banana mixture.
Mix it until it’s almost fully combined.
Add some chopped pecan. I’ve just got 160 grams here that I chopped up.
Add some chocolate. I’ve gone for a mixture of 150 grams of milk chocolate and 50 grams of dark chocolate. For another delightful chocolate treat, consider making our easy fudgy double chocolate chip cookies.
I’m only going to add in 3 quarters of the chocolate mixture and 3 quarters of the pecans as well because we’re going to save some for the topping.
Give them a quick fold through the mixture, making sure they’re dispersed really well and pour it into the prepared tin.
Level it out with a palette knife and sprinkle on the remaining chocolate and nuts.
Bake this in a preheated oven at 160 degrees for 25 to 30 minutes.

Cooking Tips

It adds a rich nutty flavor to any bait. You want to leave it here to cool down and set it in the fridge, wrapped up for about 4 hours and preferably overnight though. It is so important to chill your blondies and fudgy brownies with crackly top in the fridge. What we’ve done is slightly underbaked it and that is exactly what we want, but basically the fat and hair like the eggs and the butter will still be kind of squishy at room temperature. But that’s why you want to chill it in the fridge because it will set them down and what we want is to reach pec phogee-ness and we do that by setting them in the fridge. Because when you do that, it’s a breeze to cut and you get those super sharp, really clean edges. And some people think that this is like Instaverse’s reality when you get these really super sharp edges, honey butcher, you can get this too. Just fridge them and then eat them.

Right, go ahead and get your get your get your get your get your bake on, bake these banana blondies. Okay. See you next time.

Easy Homemade Banana Blondies with Caramelized Banana and Nuts

These banana blondies are a delicious, fudgy dessert, a creation from the book Crumbs and Doidies. They are packed with rich caramelized banana, crunchy chopped pecans, and a delightful mix of milk and dark chocolate, promising a treat that truly ‘slaps hard’.

For preparing the tin:
Tin release spray (or butter)
Greaseproof paper
Metal clips (optional, for securing paper)
For the caramelized banana:
210 grams ripe bananas
40 grams unsalted butter
40 grams soft black brown sugar
For the brown butter:
120 grams butter
For the blondie batter:
200 grams soft black brown sugar
3 large eggs
1 teaspoon vanilla extract
215 grams plain flour
1/4 teaspoon baking powder
1 teaspoon salt
160 grams chopped pecans (divided)
150 grams milk chocolate, chopped (divided)
50 grams dark chocolate, chopped (divided)

1. Prepare the baking tin: Spray the tin with tin release spray (or grease with butter). Line the tin with a sheet of greaseproof paper, ensuring it sticks up the sides and folds over. Give another light spray, then place a second sheet of greaseproof paper going the opposite way. Secure the paper flaps with metal clips if desired.
2. Make the caramelized banana: Chop the 210 grams of ripe bananas. In a saucepan, melt 40 grams of unsalted butter and 40 grams of soft black brown sugar over medium heat. Once melted, add the chopped bananas. Cook on high heat, stirring often, until the bananas are deeply golden and caramelized. Remove from heat and allow to cool.
3. Brown the butter: In a separate saucepan, melt 120 grams of butter over medium heat. Stir continuously until the butter changes to a deep amber color and flecks form at the bottom of the pan. Pour the brown butter into a large heat-proof bowl and let it cool for 5 minutes.
4. Prepare the blondie batter (wet ingredients): To the cooled brown butter, add 200 grams of soft black brown sugar and whisk to combine. Add the 3 large eggs and 1 teaspoon of vanilla extract. Whisk these together until fully combined.
5. Prepare the blondie batter (dry ingredients): Switch to a spatula. Sift in 215 grams of plain flour, 1/4 teaspoon of baking powder, and 1 teaspoon of salt. Fold these dry ingredients into the wet mixture until almost smooth.
6. Combine mixtures: Fold in the cooled caramelized banana mixture until it’s almost fully combined with the batter.
7. Add mix-ins: Add approximately 3/4 of the chopped pecans (about 120 grams) and 3/4 of the chopped milk and dark chocolate mixture (about 150 grams total) to the batter. Give them a quick fold to ensure they are well dispersed.
8. Fill and top: Pour the batter into the prepared tin and level the top with a palette knife. Sprinkle the remaining 1/4 of the chopped pecans and chocolate over the top of the blondies.
9. Bake: Preheat your oven to 160 degrees Celsius (325°F). Bake for 25 to 30 minutes. The blondies should be slightly underbaked to achieve a fudgy texture after chilling.
10. Cool and Chill: Remove the blondies from the oven and let them cool completely at room temperature. For optimal fudginess, a clean cut, and to allow them to fully set, wrap the blondies and chill them in the fridge for at least 4 hours, or preferably overnight.

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