Banana Blondies

I was never really a big fan of the blondie

However this recipe for banana blondies has me converted!
I’ve realized that the blondies are simply the “vanilla persons” brownie and it’s delicious!

Banana Blondies changed my world and made me understand those “vanilla people”

Introducing the Butterscotch Banana Blondies with cream cheese icing.

Butterscotch is essentially anything that is made with butter and brown sugar

Although I don’t always have brown sugar in my pantry
So by using granulated sugar and adding in my own molasses I can make my own!

If you don’t have molasses you can just resort back to using brown sugar in this recipe, light or dark will do great.

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Notes for Success:

If you do not have a 9″ x 9″ cake pan an 8″ pan will be fine but the bake time will be about 8 minutes longer

Aquafaba is the best egg replacer here, but if you don’t have it or don’t like to use it
Simply replace the quantity listed below with water MINUS 1 Tbs

Freshly mashed bananas seemed to work much better than the ones I had in my freezer
The liquid form of banana puree which results from a frozen thawed banana makes the batter far too liquid on this particular recipe.

UPDATED:

No Cream Cheese Cream Cheese Icing recipe is the best for anything and everything that calls for cream cheese icing!
It’s so much better than dealing with vegan cream cheese plus there is no need to refrigerate it!

Banana Blondies

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 9

Ingredients

  

1x2x3x

• Vegan Butter 1 cup 226g
• Molasses 1 Tablespoon 15ml
• Granulated Sugar 1½ cups + 2 Tabs 328g
• Flax Meal 2 Tablespoons 16g
• Aquafaba ¼ cup 50ml **see notes
• 2 Super Ripe Fresh Medium Bananas 2/3 cup 200g
• Salt 1 teaspoon 6g
• Vanilla Extract 3 teaspoons 15ml
• All Purpose Flour 2 cups 250g

for the icing

• 1 Recipe 2-2-2 Cream Cheese Icing

Instructions

 

• Prepare a 9" X 9" cake pan with grease & parchment paper liner.
• Preheat the oven to 350°F
• In a small bowl with a fork, mash the banana to a paste it's ok if it is slightly chunky
• In another small bowl combine the flax meal with the aquafaba *water is Ok if you do not have or want to use the bean water, whisk and let stand to thicken for about 5 minutes.
• Melt the vegan butter in a small sauce pot and add the molasses and the salt.
• *Important step: Bring it to a boil!
• Once the butter is at a full boil pour it into a large mixing bowl with the granulated sugar and whisk vigorously.
• You will see the sugar mixture go from simply combined to a shiny emulsion, do not stop whisking until you see this shiny emulsion!
• Add the vanilla extract and the flax paste, and banana and whisk smooth
• Add the flour and mix just until combined, lumps are ok! Do not over mix!
• Pour the batter into the prepared cake pan and spread it evenly with a spatula.
• Bake in the preheated 350°F oven for approximately 35 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter.
• Meanwhile prepare the cream cheese icing
• Once the banana blondie is done baking, cool it in the pan completely, then refrigerate it (still in the pan) until cold.
• Loosen the edges with a small spatula and then turn it out onto a cutting board and remove the parchment paper.
• Prepare the cream cheese icing according to the recipe
• Spread the icing over the cooled banana blondie and then sprinkle with optional crushed, toasted walnuts
• I cut mine into 9 portions

Notes

Butterscotch Banana Blondies can be kept at room temperature for up to 4 days wrapped loosely or refrigerated for up to 7 days wrapped loosely to prevent drying
You can freeze them for up to 2 months wrapped well

Tried this recipe?Let us know how it was!