Cinnamissing
May. 18th, 2025 11:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Banana Bread Blondies.
"These bars have the chewy and fudgy texture of a great blondie but the big banana flavor of the quick bread."
3/4 cup / 170 g mashed banana (about 1.5 very ripe)
2/3 cup sugar
1/4 cup brown sugar
6 Tbsp unsalted butter
1 egg yolk
2 tsp vanilla
pinch salt
1/2 tsp baking powder
1 1/4 cups white flour
1/4 cup chopped walnuts, toasted
1/4 cupsemisweet bittersweet chocolate chips
flaky salt for sprinkling, optional (I did not exercise the option)
Heat the oven to 350°. Grease an 8" square pan. In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a silicone spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it's removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after 1 second. This should take about 4-8 minutes.
Remove the pot from the heat, let cool for about 5 minutes, then add the butter, egg yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour until only a few dry streaks remain. Let cool for about 5 minutes, then quickly stir in the nuts and chocolate. Transfer the thick, soft batter to the pan and spread into an even layer. Sprinkle with flaky salt if so desired.
Bake for 20-22 minutes, until set in the center. Let cool completely in the pan, at least 2 hours, before slicing and serving.
What worked: This was pretty good with a nice texture. I normally find blondies boring -- they are the brownie equivalent of white chocolate. They're one-dimensionally sweet with no character. Here at least the banana came through. I did in fact need the large saucepan because the flour tried to escape when stirred.
What didn't: Chocolate chips are not in my banana bread lexicon; cinnamon and nutmeg are.
Will I make it again? I might try substituting 1/2 tsp cinnamon and 1/4 tsp nutmeg for the chocolate chips. The wife suggested butterscotch chips as an alternate as well.
"These bars have the chewy and fudgy texture of a great blondie but the big banana flavor of the quick bread."
3/4 cup / 170 g mashed banana (about 1.5 very ripe)
2/3 cup sugar
1/4 cup brown sugar
6 Tbsp unsalted butter
1 egg yolk
2 tsp vanilla
pinch salt
1/2 tsp baking powder
1 1/4 cups white flour
1/4 cup chopped walnuts, toasted
1/4 cup
flaky salt for sprinkling, optional (I did not exercise the option)
Heat the oven to 350°. Grease an 8" square pan. In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a silicone spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it's removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after 1 second. This should take about 4-8 minutes.
Remove the pot from the heat, let cool for about 5 minutes, then add the butter, egg yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour until only a few dry streaks remain. Let cool for about 5 minutes, then quickly stir in the nuts and chocolate. Transfer the thick, soft batter to the pan and spread into an even layer. Sprinkle with flaky salt if so desired.
Bake for 20-22 minutes, until set in the center. Let cool completely in the pan, at least 2 hours, before slicing and serving.
What worked: This was pretty good with a nice texture. I normally find blondies boring -- they are the brownie equivalent of white chocolate. They're one-dimensionally sweet with no character. Here at least the banana came through. I did in fact need the large saucepan because the flour tried to escape when stirred.
What didn't: Chocolate chips are not in my banana bread lexicon; cinnamon and nutmeg are.
Will I make it again? I might try substituting 1/2 tsp cinnamon and 1/4 tsp nutmeg for the chocolate chips. The wife suggested butterscotch chips as an alternate as well.
