Travel to Italy

Travel to Italy
Travel to Italy

Italian Recipes

Italian Recipes
Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Chocolate-Crusted Banana Blondies

Chocolate-Crusted Banana Blondies
If I had to decide if I were a brownie girl or a blondie girl, I'd have to vote brownie. I never really got into blondies. They remind me of chocolate chip cookie bars. And I do really like chocolate chip cookies, so why bother with a blondie.

I treat myself sometimes to the NY Times on Wednesdays. If I happen to be grocery shopping that day, I'll pick up a copy. I love to read their food section and sometimes come across a great recipe I must try. Of course, I'll save that section of the paper and it gets added to my pile of "must-make very soon" recipes from magazines and various things I print out. It will inevitably get lost or thrown out and most likely, never made.

When I saw this recipe a couple weeks ago I made sure that it would never get lost and made it immediately. Because I always have ripe bananas just begging to baked into something. That something is usually banana bread or banana muffins. Occasionally they will be a lovely addition to our pancakes. On this fine day that I had to make a recipe from the NY Times immediately, they were added into blondies.
Chocolate-Crusted Banana Blondies


I know...I know...two chocolate recipes from me in a short matter of time. What is going on? I really wasn't sure what to use for the crust. I found some chocolate bear cookies that the kids asked for and of course, never finished. They worked splendidly for this crust. Browned butter. Oh yeah. It's incredible.
Chocolate-Crusted Banana Blondies

The sugar in the batter was a little too high for my liking. I cut it by a cup. I figured the bananas add so much natural sweetness. I know it wasn't as sweet as it probably should be. Nobody here complained. Hubby kept walking by and taking a sample. The kids loved them. I loved them! If you prefer it a little sweeter, keep the sugar as the original recipe had it at 2 1/2 cups. If you aren't into baking with rum, you could substitute 1 teaspoon of vanilla extract. So if you're like me and happen to always have some ripe bananas around and aren't throwing them into a smoothie or a quick bread, try this fantastic blondie recipe...

Chocolate-Crusted Banana Blondies
Chocolate crust with a filling packed with bananas.
Chocolate-Crusted Banana Blondies
by Savoring Italy
Keywords: bake dessert bananas bars

Ingredients (24 bars)
  • 2 1/2 sticks unsalted butter (1 1/4 cups)
  • chocolate wafer cookies (to make about 3 cups crumbs)
  • 1/4 cup light brown sugar
  • 1/2 teaspoon fine sea salt, plus a pinch
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 1 1/2 cups dark brown sugar
  • 2 tablespoons dark rum or 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
Instructions
Pre-heat oven to 375 degrees. Line a 9-by-13-inch baking pan with parchment, and grease with butter (I sprayed with baking spray)

Melt 1 stick of butter in a saucepan over low heat.

Add the chocolate wafer cookies to the bowl of a food processor and process to make fine crumbs.

Add the light brown sugar, melted butter and a pinch of salt.

Process until the mixture is the consistency of damp sand.

Dump the mixture into the pan and press it into an even layer.

Bake for 7 to 10 minutes, or until the surface is firm.

Remove the pan from oven and set aside.

Reduce oven heat to 350 degrees.

Brown the butter in a heavy-bottom medium saucepan over medium-low heat.

When the butter has browned (about 3 minutes), set aside to cool.

In a large bowl, whisk together bananas, eggs, dark brown sugar and rum.

Whisk in brown butter.

In a separate bowl, whisk together flour and fine salt.

Pour the mixture over the prepared crust and spread evenly.

Transfer pan to oven and bake until the top is firm and a toothpick inserted in the center emerges with a few crumbs attached; 45 to 55 minutes.

Cool completely on a wire rack; cut into 24 bars.

-slightly adapted from NY Times

19 comments

  1. I too think blondies are cookies in bar form, and someone accidentally baked them in a pan. And I usually have brown bananas, like right now. I really don´t know why I bought them. I think this is probably one of the best banana recipes I´ve seen lately Lora! With chocolate, bananas are so good, so good.

    ReplyDelete
  2. What a super yummy combination of flavors!

    ReplyDelete
  3. The minute I saw these in Triberr. I zoomed over to get the recipe. I love a moist banana cake, bread - especially as a bar..but the addition of browned butter and chocolate really takes them over the coated! I'm thinking 'chocolate ganache drizzle' too! BTW..I'm a blondie girl :D

    ReplyDelete
  4. These look so good, Lora! Love the chocolate crust!

    ReplyDelete
  5. Lora, I just made this on Friday! (I had to use whiskey instead of rum, so I'm thinking about calling them moonshine blondies.) ;)

    Yours look scrumptious! The chocolate crust really makes the bars pop (I used graham crackers). I'm wondering if the 2 1/2 cups of brown sugar was a typo? o_P

    Beautiful photos!

    ReplyDelete
  6. What fabulous blondies, Lora! I love the banana with the chocolate! Enjoy your Sunday!!!

    ReplyDelete
  7. These look divine!!! Thanks for sharing

    ReplyDelete
  8. Oh my worrrrrrrd!! This is what Love looks like in a Blondie! WOWOWOWOW!

    ReplyDelete
  9. Love the rum with the banana!! I'm not much of a blondie girls either, but these guys look pretty darn tempting. Well done!

    ReplyDelete
  10. These look wonderful!!!! I am an avid baker and cookies are my specialty. I agree with your opinion on blondies but I'm a bit intrigued by the crust. My problem is I'm allergic to bananas so can you suggest a substitution please? Love your blog!!!

    ReplyDelete
  11. Agree. I prefer brownies and when I make blondies there are always chocolate chips in them. But sometimes I do crave them. And this recipe sounds just the right change from my usual chocolate chip banana bread (and I'd cut back the sugar, too). Yours look scruptious!

    ReplyDelete
  12. Wow, this recipe looks incredible. I think you did well in cutting back the sugar... there's still heaps in there, and anything banana-ey and overly sweet tends to be a bit sickening! I also have ripe bananas in the fridge. I reckon I might use them to try this recipe! Oh, and I tried making blondies for the first time this week. I'm not sure what I expected, but... yes, I agree that it tasted like a big, pan-baked cookie. A little disappointing. Maybe this recipe will give me a renewed interest in blondies! Thanks!

    ReplyDelete
  13. Oh my, oh my. This sounds like the best of both worlds. Banana bread and chocolate and fudgy brownie/blondie goodness. I can see why you wanted to try this recipe. Now I'm hankering to do the same! Thank you for sharing sweet Lora!

    ReplyDelete
  14. Yummy! I love banana and chocolate combo! And love it how you made a chocolate crust for these scrumptious blondies!

    ReplyDelete
  15. Wait. 1 cup flour. 2 1/2 cups sugar?! That's insane. You definitely did the right thing by cutting back on the sugar. That has to be a typo!

    And nobody's going to complain about a few chocolate desserts. I'm pretty sure we're all quite happy about it. :) Oh, and these look super yummy!

    ReplyDelete
  16. Chocolate crust with banana in the filling! Can imagine how happy your kids were when they got to taste these!!

    ReplyDelete
  17. I love how your blondies look! I have made these twice, and like you, I drastically cut down on the sugar. I felt that 400 g was way too much! I cut it by half and got a fine result, it was sweet enough for everyone's liking. I don't know if Indian bananas are sweeter than what you may get in the US, but either way I would have cut down on the sugar. Your blondies look a lot chewier than mine! Mine came out quite cakey- still delicious- but missing that soft blondie chew :)

    ReplyDelete
  18. […] ♥  The Cake Duchess toned down the sugar like me, and got a beautiful golden yellow top and interior with a moist crumb. […]

    ReplyDelete