Banana Blondies
These banana blondies are rich, dense, and fudgy, with an irresistible caramel frosting! Think banana bread meets butterscotch blondies!
Servings: 12 servings
Calories: 300kcal
Equipment
- 9x9 inch baking pan
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all purpose flour
- 1/2 cup well mashed banana about 1 to 1 1/2 bananas
caramel icing
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 2 Tbsp cream or milk
- 1 cup confectioner's sugar (possibly a little bit more)
Instructions
- Set the oven to 350F. Lightly spray and line a 9x9 baking pan with parchment paper, if desired, to enable you to lift out the blondies for neater cutting.
- Beat the butter and sugar together for several minutes until smooth and fluffy. Beat in the egg and vanilla.
- Mix in the mashed banana, and then the flour and salt. Mix just until everything is well blended, don't over mix.
- Spread into your prepared pan.
- Bake for 25 to 30 minutes, until the center is set. I check with a toothpick.
- Let the cake cool most of the way before you make the frosting.
- To make the caramel frosting put the butter, brown sugar and milk or cream in a small saucepan and melt the butter, whisking all the time. Continue whisking until the mixture comes to a boil, then turn off the heat and add the sifted powdered sugar, whisking until completely smooth. You may need to add a little bit more powdered sugar if it seems very thin.
- Spread it immediately onto the cake, it will set up very quickly.
- Enjoy!
Nutrition
Calories: 300kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 65mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg