Decadent, sinful, and heavenly, these banana blondies are for those who love a rich, indulgent treat for special occasions, holidays, or just the same-old, same-old Wednesday. It’s a simple one-bowl dessert recipe teeming with caramel flavor from ripe bananas, muscovado sugar, and browned butter!
1/2cup / 115 gmsButter, meltedI used salted butter
3/4cup / 135 gmsMuscovado sugar
1Egg
1.5tspVanilla extract
1.5cups/ 210 gmsAll-purpose flour
1.5tsp Baking powder
1/2cup / 2 smallBananas, mashed
1/2cup /90 gmsMini dark chocolate chips
Brown Butter Icing
4tbspButter
2/3cup/ 65 gmsIcing sugar
2-3 tbspMilk, lukewarm
1/2tspVanilla bean paste / Vanilla extract
Instructions
Preheat your oven to 180C. Line an 8" square pan with parchment paper or grease it well.
Combine the melted butter and muscovado sugar in a large bowl.
Add the egg and vanilla extract. Mix well.
Whisk in the flour, baking powder, and mashed bananas.
Fold in the chocolate chips and transfer the thick batter into your prepared pan.
Bake for 25-30 minutes.
Let the blondies cool in the pan for 5-10 minutes before taking them out on the cooling rack to cool.
Brown Butter Icing
Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy and then will start to change color. Once it's brown in color, take the pan off the heat and let it cool a bit. You can also strain the butter into a small bowl if you don't want the milk solids in the icing. I skipped this step.
Whisk in the icing sugar and vanilla bean. Add milk, 1 tbsp at a time until you get a smooth, viscous mixture.
Pour the icing over the cooled blondies and spread evenly. Sprinkle some chocolate-coated caramel balls on top if you wish. Slice and serve. Enjoy!