BANANA TOFFEE BLONDIES
Make and share this Banana Toffee Blondies recipe from Food.com.
Provided by Molly53
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Grease and flour a 9" baking pan.
- Sift flour, baking powder and salt into a bowl; set aside.
- In another bowl, beat butter and brown sugar until fluffy.
- Add vanilla extract.
- Beat eggs in one at a time until blended.
- Add flour mixture a little at a time just until blended.
- Stir in 1 cup of toffee bits and the banana by hand.
- Pour into the prepared pan and sprinkle remaining toffee bits on the top.
- Bake 30 minutes.
- Cool, dust with powdered sugar and cut into squares.
Nutrition Facts : Calories 234.2, Fat 9.7, SaturatedFat 5.8, Cholesterol 62.5, Sodium 168.2, Carbohydrate 34.7, Fiber 0.6, Sugar 24.5, Protein 2.6
BANANA PB CHIP CHIP CHIP BLONDIES (EGG-FREE)
The original of this recipe comes from this blog: http://bakingpowders.blogspot.de/2010/11/banana-peanut-butter-coconut.html. I loved the idea of combining peanut butter, coconut milk and some sort of chips into a decadent yet not too sinful dessert, so I played with the recipe and this is my version. I hope youll enjoy it!
Provided by Lalaloula
Categories Quick Breads
Time 30m
Yield 6 muffins
Number Of Ingredients 13
Steps:
- In a large bowl combine all of the dry ingredients including the three types of chips.
- In a microwave safe bowl microwave the banana for about 2 minutes on high or until slightly melted and fragrant. Add the flax seeds and the 4 tbs of water. Microwave again for 45 seconds. Stir to combine making sure to mash up the banana (I used a fork for this). Add coconut milk and remaining 1/8 cup of water.
- Add wet ingredients to the dry and stir until a thick batter has formed (you might need to add a tad more water, but it should be quite stiff).
- Fill batter into a brownie tin or standard muffin tin that holds six muffins. Top either the dough in the brownie tin or each muffin with a bit of the peanut butter and swirl that into the batter.
- Bake in the preheated oven at 175°C/350°F for about 20 minutes or until nicely browned and almost set. Baked in a brownie tin this will take longer, probably up to 30 minutes.
- Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 213.7, Fat 8.2, SaturatedFat 4.2, Sodium 104.9, Carbohydrate 33.2, Fiber 3.4, Sugar 14.4, Protein 5
BANANA BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS
Make and share this Banana Blondies With Chocolate Chips and Walnuts recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease a 13x9 inch metal baking pan.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, using electric mixer, beat butter and granulated and brown sugars until light and fluffly. Beat in vanilla. Add eggs and bananas, beating well. Add flour mixture and beat just until combined. Fold in chocolate chips and walnuts.
- Spread batter in prepared pan. Bake in preheated oven for 30 to 35 minutes or until light golden brown and starting to pull away from sides of pan. The center will be slightly soft to the touch.
- Let cool completely in pan or rack. Cut into bars.
Nutrition Facts : Calories 241.8, Fat 13.4, SaturatedFat 6.5, Cholesterol 23, Sodium 61.9, Carbohydrate 30.7, Fiber 1.6, Sugar 20.1, Protein 2.8
BANANA BREAD BLONDIES
Do you love banana bread? Do you love blondies? Why not take the flavor of banana bread and the texture of blondies and smash them together? That's exactly what this recipe does and it is kind of genius.
Provided by Laura D.
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees 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 30-35 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.
Nutrition Facts : Calories 313.1, Fat 15.6, SaturatedFat 7.2, Cholesterol 58.1, Sodium 81.9, Carbohydrate 41.2, Fiber 1.5, Sugar 25.4, Protein 3.7
BANANA BLONDIES
These are fudgy and rich! I've used peanut butter for ease but you can replace with cashew or almond butter as long as they're quite liquidy ones. I like to decorate them with a sliced banana on the top before baking but it's not necessary if you don't want to put them on there.
Provided by Izy Hossack
Categories Bar Cookie
Time 40m
Yield 16 blondies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.
- Melt the butter and peanut butter together in a large pot over a low heat, stirring often. Once melted, take off the heat, and stir in the sugar, mashed banana and vanilla. Mix in the flour and pour into the prepared brownie tin.
- Top with the chocolate chunks. Peel the whole bananas and cut in half lengthways. Place cut-side up on top of the batter as well.
- Bake for 20-25 minutes until still soft in the centre but golden and browned around the edges. Remove from the oven, let cool for 10 minutes before slicing into 16 squares.
Nutrition Facts : Calories 300.2, Fat 14.9, SaturatedFat 8.3, Cholesterol 22.9, Sodium 24.1, Carbohydrate 42.1, Fiber 4.2, Sugar 22.6, Protein 4.9
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