For 18 blondies:
- 3 ripe bananas, mashed
- 200 grams of sugar
- 200 grams of light brown caster sugar
- 225 grams of unsalted butter, melted + extra
- 2 teaspoons vanilla extract
- 3 large eggs
- 380 grams of flour
- 1/4 teaspoon of salt
- 125 grams of pecans, roughly chopped
- 100 grams of chocolate chips (optional)
- Baking pan of about 22 by 33 cm
- Baking paper
Banana Bread Blondies: Smell like banana bread, they taste like banana bread… and then blondies too.
Banana bread blondies: this is how you make them
Preheat the oven to 180 degrees. Grease the baking pan with a little butter and cover with baking paper.
In a large bowl, combine the melted butter with the granulated sugar, brown sugar and salt. In another bowl, mash the bananas and mix in the vanilla extract. Add them to the butter mixture.
Use the now empty bowl to beat the eggs and then pour them into the batter. Mix well. Then stir in the flour.
Finally, add the pecans and chocolate chips to the batter and make sure everything is well mixed. Divide the batter over the baking tin and put it in the oven. Bake the banana bread blondies for 30 to 35 minutes and until golden brown.
Test with a skewer whether the inside comes out almost dry, then they are done. In the middle they should still be a bit soft and creamy, like brownies.
Let cool and cut into pieces. You can keep them in the freezer for up to three months. If you can …
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