The 7 Brew iced banana bread blondie is a deliciously moist, flavorful treat that perfectly blends the comforting warmth of banana bread with the rich, fudgy texture of a blondie. This copycat recipe captures the essence of the original, making it an irresistible snack or dessert that works any time of day.
Ingredients
- 1 cup ripe mashed bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup white chocolate chips or chunks
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or grease it lightly.
- In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and fully incorporated.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until evenly distributed throughout the wet mixture.
- In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon.
- Gradually fold the dry ingredients into the wet banana mixture using a spatula or wooden spoon. Mix just until combined; do not overmix.
- Fold in the white chocolate chips and nuts, if using, reserving a handful to sprinkle on top.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips and nuts evenly over the surface.
- Bake for 28 to 33 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack before slicing into squares. Dust with powdered sugar if desired before serving.
Tips
- Banana ripeness: For best flavor, use bananas that are heavily speckled or just turning brown. Overripe bananas are sweeter and mash easily, enhancing the blondie’s moist texture.
- Substitutions: Swap white chocolate chips for dark chocolate or butterscotch chips if you prefer a different flavor profile. You can also use gluten-free flour blends for a gluten-free version.
- Mixing: Avoid overmixing the batter once the flour is added; this keeps the blondies tender and prevents toughness.
- Pan size: Using a larger pan will yield thinner blondies, while a smaller pan results in thicker, fudgier bars. Adjust baking time accordingly, checking doneness early or late depending on thickness.
Serving Suggestions
These banana bread blondies are delicious on their own or paired with a scoop of vanilla ice cream for a decadent dessert. They also work well with a drizzle of caramel or honey for added sweetness. For a breakfast treat, serve slightly warmed with a smear of nut butter or cream cheese. They’re great alongside a cup of coffee or iced latte, perfectly complementing the nutty and fruity flavors.
Variations
To customize this recipe, consider adding shredded coconut for a tropical twist or swapping nuts for dried fruit like raisins or chopped dates. For a more indulgent version, swirl in peanut butter or Nutella before baking. You can also incorporate spices such as nutmeg or ginger for added warmth. For a vegan adaptation, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter substitute.
Storage and Reheating
Store the banana bread blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week or freeze for up to 3 months. To freeze, wrap individual pieces tightly in plastic wrap and place in a freezer-safe container or bag. Reheat refrigerated or thawed blondies in a microwave for 15-20 seconds or warm in a 325°F (160°C) oven for 5-7 minutes to regain their moist texture.
Frequently Asked Questions
Can I use regular sugar instead of brown sugar?
Yes, you can substitute granulated white sugar, but brown sugar adds moisture and a slight caramel flavor that enhances the banana bread blondie’s richness. Using white sugar may result in a slightly drier texture.
How ripe should the bananas be for this recipe?
Bananas should be very ripe with brown spots or even mostly brown skins. This ripeness ensures maximum sweetness and moisture, which helps keep the blondies tender and flavorful.
Can I make this recipe nut-free?
Absolutely. Simply omit the walnuts or pecans. You can add extra chocolate chips or seeds like pumpkin or sunflower seeds if you want to keep some crunch.
Why are my blondies too dry or crumbly?
Dry blondies often result from overbaking or using underripe bananas. Make sure to check doneness at the minimum baking time and remove from the oven as soon as a toothpick shows moist crumbs. Also, using ripe bananas adds necessary moisture.
Can I double the recipe?
Yes, doubling the ingredients and using a 9×13-inch pan works well. Adjust baking time to about 35-40 minutes, checking for doneness regularly after 30 minutes.
Is it better to use melted butter or softened butter?
Melted butter integrates better with the sugar and mashed bananas, creating a more cohesive batter and fudgier blondies. Softened butter can be used but may require more mixing and yield a slightly different texture.
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