Brown sugar blondie bars, with the addition of mashed banana and topped with cinnamon sugar before baking. These are rich and dense and full of sweet banana flavor!
A spin off the class blondie recipe by adding ripe, mashed bananas to the batter. These bars aren’t cakey and have the same texture as a regular blondie.
Banana Blondies
Print RecipeIngredients
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed firmly
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Baker’s Extract)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup mashed, ripe banana (approximately 3 small bananas)
- 2 cups all-purpose flour
- TOPPING:
- 3 tablespoons white sugar
- 1-1/2 teaspoons cinnamon
Instructions
Preheat oven to 350-degrees. Line a 9x13-inch baking dish with foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer affixed with the paddle attachment, (or mix by hand), add the melted butter and brown sugar. Mix on medium-high until creamy. Add the eggs one at a time, mixing each one in fully before adding the next. Add the vanilla extract, salt, cinnamon, nutmeg and mashed banana and mix on medium high speed until incorporated.
Change mixer to low speed and add the flour. Mix until just incorporated. Remove bowl from mixer and use rubber scrapper to ensure all ingredients are fully mixed.
Pour batter into an even layer in the pan.
TOPPING: in a small bowl, mix together the sugar and cinnamon.
Spoon mixture over blondies.
Bake in 350-degree oven until baked. Blondies are done once a toothpick inserted in the middle comes out without raw batter on it. Do not over bake. Allow blondies to set and cool completely before cutting into desired sized squares.
Notes
Store at room temperature in an airtight container.
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