Tuesday, July 26, 2011

Peanut Butter Banana Blondies

Holy deliciousness.  Make these right now.  Seriously, right now.  They are that good.  If you were a kid that grew up with peanut butter and banana sandwiches (and I wasn't) you will adore these blondies.  And if you just like yummy desserts, then you'll love them too.  But if you're weird like my mom and don't like peanut butter, then we might not be able to stay friends.  Honestly, these are amazing.

Stumbling through the internet looking for recipes to turn my freezerful of ripe bananas into delicious goodness, I came across The Only Tania who posted this recipe.  She's a no-nonsense kind of gal who color codes her ingredients and uses only a bowl and a blender to whip these up, so the directions below are a little more detailed, but it's the same theory.  I did add a thin layer of leftover chocolate ganache to the cooled pan though.  Dave thought they were great, but wants chocolate chips in the batter next time.  I think they'd be just as good with a thicker layer of ganache.  We'll see who wins.

Peanut Butter Banana Blondies

2 large bananas, mashed
1 1/3 cups sugar
3/4 cup peanut butter
1/3 cup oil
1 1/2 Tablespoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, combine bananas, sugar, peanut butter, oil, and vanilla and whisk until combined.

Add sugar to this as well.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

Add flour mixture to banana mixture and mix until combine. Dough will be very thick (thicker than muffin batter).

Grease a 9 x 13 inch baking pan and turn batter into pan.  Spread batter evenly into pan.  Bake at 350 degrees F for 33-35 minutes.

Allow to cool completely and cut into 24 bars.

Optional: After cooling, but before cutting, spread chocolate frosting or ganache over the top of the bars.  Or add 1 cup chocolate chips to batter before turning into pan.  Or both.

Makes 24 bars.

Happy Baking,
The Cookie Princess

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