January is one of my favorite blogging months — I don’t have to kowtow to any holidays, and I can let my appetite wander where it wants. Today it wants Banana Chocolate Chip Blondies :)
The recipe is based on my Pumpkin Chocolate Chip Blondies — one of my favorites, but I know no self-respecting food blogger would dream of dragging pumpkin into the New Year, so I got creative. Actually I changed very little except to substitute an equal amount of mashed banana for the pumpkin. They’re both classics, and a little something sweet to have with your coffee, tea, or milk on a gloomy morning. The banana adds even more depth of flavor than the pumpkin, and it goes so well with the dark chocolate chips. I can’t exactly call them healthy — how about we agree on ‘wholesome’?
I like blondies even better than cake because I love the moist dense texture. I also like sweets that I can hold in my hand and wrap up to go, too (although you might have to lick your fingers after holding one of these.)
If the combo of banana and chocolate interests you, try my CHOCOLATE CHIP BANANA BREAD, my BANANA WALNUT CAKE WITH MOCHA BUTTERCREAM, or for purists, my COPY CAT TRADER JOE’S GONE BANANAS, which are slices of fresh frozen banana dipped in chocolate!
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract (I used my favorite Vanilla Paste)
- 1 cup mashed banana (about 2)
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 2 cups dark chocolate chips (I used a little less)
- Set oven to 350F
- Lightly spray a 9x13 baking pan with cooking spray.
- In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the banana and mix well.
- In a separate bowl whisk the dry ingredients together and add them to the wet, mixing just until completely combined. Stir in most of the chocolate chips, reserving some to sprinkle over the top.
- Spread out the batter evenly in the pan. Sprinkle the remaining chips across the surface and press them in lightly.
- Bake for about 30-35 minutes, until it is slightly puffed, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it. If the top seems to be browning too quickly, cover loosely with foil.
- Let cool on a rack before cutting.
- To bring cold butter to room temperature unwrap it, cup in large pieces, and microwave for 15 seconds. For cold eggs, immerse them in a small bowl of warm water, they will warm up quickly.
- I encourage you to try these with whole wheat or whole wheat pastry flour.
- A light colored, shiny pan is best for baking brownies and blondies because it bakes more evenly than dark colored metal or glass.
- Make sure your blondies are fully baked — the middle will be the last to fully cook. Cover with a little foil if the top seems to be browning too quickly.