Banana Bread Blondies

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, letting the parchment overhang on 2 sides by at least 1 inch. Line a rimmed baking sheet with parchment paper.

2. 2

   Place whole bananas still in their peels on prepared baking sheet. Bake until banana peels are darkened in color, about 15 minutes. Remove from oven and allow to slightly cool, about 5 minutes. Carefully peel bananas. In a medium bowl, mash bananas with a fork; set aside.

3. 3

   In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat butter, brown sugar, and granulated sugar on medium speed until fluffy and pale, 2 to 3 minutes. Add 1/2 cup (120 ml) mashed banana, egg, and vanilla and beat on medium-low speed until just combined, about 1 minute.

4. 4

   Stir in flour, salt, cinnamon, clove, and nutmeg until just combined. Using a flexible rubber spatula, fold in about 3/4 of chopped chocolate until just combined. Spread batter into prepared baking pan. Sprinkle with remaining 1/4 cup chocolate.

5. 5

   Bake until edges are set and golden brown and center springs backs lightly when lightly pressed, 25 to 28 minutes. Sprinkle with flaky salt, if using. Transfer pan to a wire rack to cool completely, about 1 hour before slicing. Serve.

Nutrition

calories

385 kcal

fatContent

18 g

fiberContent

3 g

sugarContent

29 g

sodiumContent

193 mg

proteinContent

5 g

cholesterolContent

46 mg

carbohydrateContent

51 g

saturatedFatContent

11 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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