I ran across a recipe on Cookie Madness the other day that sounded to good to pass by. As it happened, I had ripe bananas sitting on my counter just waiting for a great recipe to come along. I admit to changing the recipe a bit and I changed the name too. The original was called Banana Blondies, but I didn’t think these had the texture of blondies. It could be because I substituted white flour for whole wheat. I also doubled the recipe, used more chocolate chips and pecans instead of walnuts.
The result was a soft bar, kind of like banana bread chock full of chocolate and pecans. A pretty great way to use ripe bananas, in my opinion.
Here’s what you’ll need:
- 1 1/2 sticks butter
- 1 1/3 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 4 ripe bananas, mashed
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 oz bag chocolate chips
- 1/2 cup finely chopped pecans
Grease a 10”x15” jelly roll pan or spray with cooking spray. I like to use Baker’s Joy spray. It has flour in it and does a great job of keeping baked goods from sticking to the pan. Heat the oven to 350 degrees.
Cream the butter and sugar in a mixer bowl. Add the eggs and mix until well blended. Add the vanilla and bananas.
In a separate bowl, stir together the flour, baking soda and salt. Add this to the wet ingredients, blending until combined. Add the chocolate chips and pecans.
Spread the batter into the jelly roll and bake for 25-30 minutes. I think these would freeze well, if you have more than you can eat. That never happens to us. Especially if it’s dessert and if it involves chocolate.