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banana blondies

Banana Blondies

Be sure to read the Notes for Success section above the recipe!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9

Ingredients
  

  • 1 cup Vegan Butter 226g
  • 1 Tbs Molasses 15ml
  • 1½ cups Granulated Sugar 300g
  • 2 Tbs Flax Meal 16g
  • ¼ cup Aquafaba 50ml **see notes
  • ⅔ cup Super Ripe Fresh Bananas 200g
  • 1 teaspoon Salt 6g
  • 2 teaspoons Vanilla Extract 10ml
  • 2 cups All Purpose Flour 250g

for the icing

Instructions
 

  • Preheat the oven to 350°F & Prepare a 9" X 9" cake pan with grease & parchment paper liner.
  • 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

Storage 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
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