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Birthdays and Banana Blondies

May 23, 2013 By Katrina

Banana Blondies2

When it comes to birthdays, I tend to follow a celebrate-for-a-week-to-really-get-your-day’s-worth motto. Although I half expected age (aka turning into an adult) to stifle my zeal for stretching out the celebration, it hasn’t at all. I start getting excited about it weeks before and still feel like a kid on the day after Christmas as soon as it’s over. Jared knows this and has taken to waking me up the day after I turn a year older by wishing me happy birthday again. He knows I’m never quite ready for the party to end, and I’m thankful he’s so happy to oblige. I hope he’s doing the same thing when we’re 80. I bet he will be.

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Yesterday was Jared’s birthday, and though he’s definitely not as crazed about the celebrating as I am, I always try to make his big day feel just as special. Actually, we’ve had lots of celebrating already this month, with Jared graduating with his master’s from Duke a few weeks ago (woo hoo!). Between that, a visit from his parents and a much-needed trip to the coast, it’s been a lot of happy mixed with a lot of go, go, go, and I think we’re finally catching our breath. Of course, what better way to do that than with some homemade treats, right? We nosh our fair share of baked goods on the regular, but when life gives you birthdays, they’re worth an extra bit of sugar.

Banana Blondies

So these chocolate-crusted banana blondies came about as both a warm-up to birthday celebrations (the birthday boy requested molasses cupcakes for his real-deal birthday) and a wind-down from the week before. And they just so happened to be a great use for those ripe bananas I stuck in the freezer earlier in this month. I rarely venture beyond breads and muffins when it comes to banana-filled baking, so this was a fun, unexpected twist. And what says “happy day!” like a new dessert?

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Be warned: They are sweet. But that’s nothing a glass of milk or a cup of coffee can’t solve.

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••••••••••••••••••••

Chocolate-Crusted Banana Blondies
Adapted just slightly from Melissa Clark, New York Times

• 1 ¼ cups (2 ½ sticks) unsalted butter
• 200 grams chocolate wafer cookies (to make about 3 cups of crumbs)
• 2 ½ cups plus 2 tablespoons light brown sugar
• ½ teaspoon sea salt, plus a pinch
• 2-3 ripe bananas, mashed
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour

Preheat oven to 375 degrees F, and grease a 9-by-13-inch pan with butter. Melt ½ cup (1 stick) of butter. Pulse the chocolate wafer cookies into fine crumbs in a food processor. Add 2 tablespoons brown sugar and the melted butter, and process until the mixture resembles damp sand. Pour the mixture into the prepared pan, press it into an even layer and bake it for 7 to 10 minutes, until the surface is firm. Set aside. Reduce the oven heat to 350 degrees F.

In a heavy-bottomed saucepan, melt the remaining ¾ cup (1 ½ sticks) of butter. Continue to let it cook for about 5 minutes, until the butter foams, the foam subsides and the butter turns a deep brown. Let it cool.

In a large bowl, whisk together the bananas, eggs, 2 ½ cups brown sugar and vanilla. Add the brown butter.

In a separate bowl, whisk together the flour and salt. Fold it into the batter (you could also add ½ cup of toasted walnuts at this point). Pour the mixture evenly into the prepared crust. Bake the blondies for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Makes 24 bars

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Banana Blondies4

••••••••••••••••••••

XO,
Katrina

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Filed Under: Cookies, Fresh from the oven Tagged With: baking, banana blondies, bananas, bars, blondies, chocolate-crusted banana blondies, cookies, dessert, food, fresh from the oven, Melissa Clark, New York Times

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Comments

  1. rainydaylookbook says

    May 23, 2013 at 7:42 am

    These look delicious, and your photographs are amazing. Really beautiful post.

    • Katrina Tauchen says

      May 23, 2013 at 9:02 am

      Thanks so much!

  2. Joy @ Baking-Joy says

    May 23, 2013 at 2:45 pm

    These look delicious, love the thought of using banana in blondies 🙂

    • Katrina Tauchen says

      May 23, 2013 at 4:04 pm

      Thanks! I’m just happy to have found another use for all of those bananas we can’t seem to eat fast enough! 🙂

  3. Rosie @ Blueberry Kitchen says

    May 23, 2013 at 4:36 pm

    Your blondies look so delicious! I love how moist they look and your photos are gorgeous!

    • Katrina Tauchen says

      May 23, 2013 at 10:22 pm

      The bananas definitely keep them from drying out. Thanks so much for reading!

  4. Elizabeth @ SugarHero.com says

    May 23, 2013 at 4:49 pm

    What an interesting idea! I don’t think I’ve ever seen a cookie crust on a blondie before. Now I’m inspired to try it with other flavors, too. (PS love the photos!)

    • Katrina Tauchen says

      May 23, 2013 at 10:23 pm

      You’ll have to let me know how any experiments go! I’d love to hear about it! 🙂

  5. Kristin says

    May 25, 2013 at 10:51 am

    Yum! The banana-chocolate-blondie combination is so intriguing. I love your light blue (teal? mint?) dish towels and bowls. 🙂

    • Katrina Tauchen says

      May 25, 2013 at 4:32 pm

      Thanks! They’re some of my fave Anthropologie finds. Then again, I love pretty much anything in that store!

  6. elenabakes says

    May 30, 2013 at 9:29 pm

    These look so delicious! Chocolate and banana is pretty much a fool-proof combination. 🙂

    • Katrina Tauchen says

      May 31, 2013 at 6:24 am

      Thanks! And I totally agree with you about the combo. Who doesn’t love fool-proof? 🙂

  7. Lindsey Brigante says

    February 14, 2014 at 2:08 pm

    Everyone always loves these when I make them! I just made them today in heart shaped pans as valentines day gifts. I have tried making it exactly from the recipe and I have just made a few changes, but people have really enjoyed them as well when I follow the recipe to a T. I personally am not a chocolate fan and found the crust to be very chewy (which I’m sure was some sort of mistake on my end!). I tried making it with a graham cracker crust instead that I get from Emeril Lagasse’s New-York Style Cheesecake recipe and it is amazing! The only other change I made after some feedback that they are very buttery, is to just cut back on the butter slightly. Definitely give these banana blondies a try sometime. You won’t regret it! 🙂

Trackbacks

  1. 5 Banana Baking Recipes to Make Your Mouth Water - The Rebel Chick says:
    August 11, 2013 at 8:01 am

    […] brownies and blondies are more your speed, you’ll be delighted to find this Banana Blondie Bars recipe from Katrina at Splash of […]

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