Author Notes: Banana bread and blondies are two of my favorite treats, so I thought combining them would be delicious. As it turns out, it is! Now one of my favorite recipes! —Laura Dembowski
Food52 Review: WHO: Laura Dembowski is an avid reader with a penchant for baking.
WHAT: (Banana bread) blondies have more fun.
HOW: Make a basic blondie base, then mix in bananas and pecans. Bake, then cut into single servings (Feel free to interpret a “single serving” loosely—we won’t tell.).
WHY WE LOVE IT: Somewhere around our fifth blondie—in which the sweet cakiness of banana bread is condensed into fudge-like creations—we asked ourselves: Why didn’t we think of this? —The Editors
Makes: 18 blondies
cup granulated sugar
cup packed light brown sugar
sticks (16 tablespoons) unsalted butter, melted
small ripe bananas, mashed
teaspoons pure vanilla extract
cups all-purpose flour
teaspoon kosher salt
- Preheat oven to 350° F. Butter a 9 by 13 inch pan. Set aside.
- In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.
- Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.
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Photo by James Ransom
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