My Banana Blondies Recipe

Hello, it’s your boy Dane and welcome back where I welcome you with open arms as we fly into our third week of our Bake the Books Challenge, where we bake one thing from each chapter of our gorgeous brand new book, Crumbs and Doidies. And this actually started as a little mini challenge amongst the community. We thought it was really cool, so we wanted to bring it here.

Why You’ll Love This

This week’s is Trebake and I’m so excited to be making one of my own creations from the book, My Banana Blondies. These slaps so hard, so I’m really excited for you to make them and they are a delicious budgie, caramelized banana, blondie, packed full of chopped pecans, milk chocolate, dark chocolate, they’re insane. For me, this was a no-brainer to bake from the Trebake section.

Ingredients

• For preparing the tin:
  • tin release spray
  • butter
  • grease proof
• For the caramelized banana:
  • bananas (210 grams)
  • unsalted butter (40 grams)
  • soft black brown sugar (40 grams)
• For the brown butter:
  • butter (120 grams)
• For the blondie batter:
  • soft black brown sugar (200 grams)
  • eggs (3 large)
  • vanilla extract (1 teaspoon)
  • plain flour (215 grams)
  • baking powder (a quarter teaspoon)
  • salt (1 teaspoon)
  • chopped pecan (160 grams)
  • milk chocolate (150 grams)
  • dark chocolate (50 grams)

Instructions

1. Prepare the tin by spraying some tin release spray in here or you could use butter.
2. Lightly grease the tin and then put a sheet of grease proof in the middle and stick it up the sides and fold it over.
3. Give another little spray and pop another sheet of grease proof paper in going the opposite way.
4. Secure the flaps of paper with some metal clips.
5. Take really ripe bananas, pop them out of their skins, chop them up and measure out 210 grams.
6. Put 40 grams of unsalted butter going into a saucepan and 40 grams of soft black brown sugar going in as well.
7. Just let that melt down and then add your banana.
8. Cook out on a high heat stirring often so that it doesn’t burn but you want it to catch a little bit and get this flexible caramelization.
9. Once the color is deep and golden, take off the heat to cool down.
10. Brown the butter by putting 120 grams of butter in a saucepan on a medium heat.
11. Just keep stirring until the color changes to deep amber and you can see flex forming on the bottom of the pan.
12. Pour it into a large heat proof bowl and leave to cool for 5 minutes.
13. To our cold brown butter, just add 200 grams of soft black brown sugar and just give it a whisk to combine.
14. Next to add is 3 large eggs.
15. Add 1 teaspoon of vanilla extract.
16. Whisk these together until combined and then switch to a spatula and sift in 215 grams of plain flour, a quarter teaspoon of baking powder and 1 teaspoon of salt.
17. Fold this through until it’s almost smooth and then add in the banana mixture.
18. Mix it until it’s almost fully combined.
19. Add some chopped pecan. I’ve just got 160 grams here that I chopped up.
20. Add some chocolate. I’ve gone for a mixture of 150 grams of milk chocolate and 50 grams of dark chocolate.
21. I’m only going to add in 3 quarters of the chocolate mixture and 3 quarters of the pecans as well because we’re going to save some for the topping.
22. Give them a quick fold through the mixture, making sure they’re dispersed really well and pour it into the prepared tin.
23. Level it out with a palette knife and sprinkle on the remaining chocolate and nuts.
24. Bake this in a preheated oven at 160 degrees for 25 to 30 minutes.

Cooking Tips

It adds a rich nutty flavor to any bait. You want to leave it here to cool down and set it in the fridge, wrapped up for about 4 hours and preferably overnight though. It is so important to chill your blondies and brownies in the fridge. What we’ve done is slightly underbaked it and that is exactly what we want, but basically the fat and hair like the eggs and the butter will still be kind of squishy at room temperature. But that’s why you want to chill it in the fridge because it will set them down and what we want is to reach pec phogee-ness and we do that by setting them in the fridge. Because when you do that, it’s a breeze to cut and you get those super sharp, really clean edges. And some people think that this is like Instaverse’s reality when you get these really super sharp edges, honey butcher, you can get this too. Just fridge them and then eat them.

Right, go ahead and get your get your get your get your get your bake on, bake these banana blondies. Okay. See you next time.