Blondies, the antithesis to brownies substitutes brown sugar for granulated sugar and takes on a "vanilla" appearance as oppose to chocolate. Pairing the banana with white chocolate gave this bar a wonderful flavor without being overly sweet; which I like very much. Blondies can be frosted, but I chose to sprinkle some dried banana chips with a dusting of confectioners' sugar. Great for a cup of tea!
Banana~White Chocolate Blondies
11 T butter (1 stick + 3T) unsalted butter
12 oz. white chocolate, chopped
3 medium bananas, mashed
2 tsp. vanilla
2 large eggs
1 1/3 cup firmly packed light brown sugar
2 1/3 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
dried banana chips (optional)
Preheat oven to 350F-degrees. Lightly spray a 9" x 12" baking pan with baking spray and line with parchment paper.
In a medium saucepan, melt the butter over low heat. Remove from the heat and add the white chocolate. Stir until the white chocolate melts.
Pour the melted butter/white chocolate into the bowl of a stand mixer. Add the brown sugar, vanilla, mashed bananas, and eggs. Mix on medium speed to combine. Remove bowl from the stand.
Sift the dry ingredients and fold into the butter mixture, stirring until completely combined. Spoon mixture into the prepared pan.
Sprinkle dried banana chips over the top and press down slightly. Bake 25 to 30 minutes until a cake tester comes out cleanly from the center.
Let stand in the baking pan for 10 minutes, then cut into bars and dust with confectioners' sugar.
These bars are perfect along, but if you have some vanilla ice cream...well, even better. Enjoy!