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Banana Blondies with Caramel Butter Icing Recipe

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4 from 29 reviews

Deliciously rich and moist Banana Blondies made with browned butter, mashed banana, and a touch of vanilla. These blondies are soft and chewy with optional chopped pecans for added crunch, topped with a luscious brown sugar buttermilk icing that adds a smooth, caramel-like glaze. Perfect for a comforting dessert or snack that combines classic flavors with a banana twist.

Ingredients

Blondies

  • ½ cup butter
  • ½ cup (79 grams) brown sugar
  • ½ cup (98 grams) granulated sugar
  • ¼ tsp salt
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup (136 grams) all purpose flour
  • 1 medium banana, mashed
  • ¼-½ cup (32 grams) chopped pecans (optional)

Icing (optional)

  • ¼ cup butter
  • ½ cup brown sugar
  • 2 tbsp buttermilk
  • 1 cup powdered sugar
  • 1 tsp vanilla extract (optional)

Instructions

  1. Brown the Butter: Cut ½ cup butter into slices and place in a light-colored pan or skillet. Heat over medium heat. Watch carefully as the butter melts, bubbles, and foams up like shaving cream, turning a caramel brown and emitting a nutty aroma after 5-7 minutes. Remove from heat and pour into a mixing bowl to cool for 10 minutes.
  2. Preheat Oven and Prepare Pan: While the butter cools, preheat your oven to 350 ℉ (175 ℃). Grease or line an 8 x 8 inch baking pan with parchment paper and set aside.
  3. Mix Sugars and Salt: Once the browned butter has cooled but is still pourable, add ½ cup brown sugar, ½ cup granulated sugar, and ¼ teaspoon salt. Mix gently until combined.
  4. Add Eggs and Vanilla: Incorporate 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla extract into the butter-sugar mixture. Stir until the eggs are fully blended and the batter is smooth.
  5. Add Flour: Gradually add 1 cup all-purpose flour and stir until no white streaks remain. The batter should resemble cookie dough.
  6. Add Banana and Pecans: Fold in the mashed banana and the optional ¼ to ½ cup chopped pecans evenly into the batter.
  7. Bake the Blondies: Spread the batter evenly in the prepared pan. Bake for 20-22 minutes, until the edges are lightly browned and the top looks set. Test doneness with a toothpick inserted in the center; it should come out with a few moist crumbs. Remove from oven and allow to cool on a wire rack for 1 hour.
  8. Make the Icing (Optional): Near the end of the cooling time, make the icing. In a small to medium saucepan over medium heat, brown ¼ cup butter. Don’t remove it from heat; add ½ cup brown sugar and 2 tablespoons buttermilk, whisking constantly. Bring the mixture to a boil, then remove from heat. Let cool for 5 minutes before whisking in 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and lump-free.
  9. Ice the Blondies: Quickly pour the icing over the cooled blondies and spread evenly with a spatula. The icing will set fast.
  10. Serve: Once the icing has set, cut the blondies into 16 squares and serve. Enjoy your moist, flavorful banana blondies!

Notes

  • Be cautious when browning butter; it can go from browned to burnt quickly.
  • Using a light-colored pan helps monitor the browning process of the butter.
  • Adjust chopped pecans quantity or omit for nut-free version.
  • Ensure blondies cool completely before applying icing for best results.
  • If you don’t have buttermilk, you can substitute with milk mixed with 1 teaspoon lemon juice or vinegar.
  • Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://recipethrive.com/banana-blondies-with-caramel-butter-icing-recipe/