This post is the result of a large response. After posting a picture of the freshly baked blondies online, I received more requests for the recipe than any I have shared before. I will admit that I have been taking this strange time for complete recharge from work. This includes posting recipes as well. So please forgive me for my delay, and I hope that this new recipe makes up for lost time.
How to you make a warm gooey blondie better? Simple, sticky sweet bananas and velvety peanut butter.
The flavors can be described as a mixture of banana bread, a peanut butter and banana sandwich, and a brown sugar blondie. Browning the butter and using brown sugar adds nutty, caramel notes to the blondies. Overly ripe, super soft bananas are mixed into the batter. Bananas make the already extremely moist batter much more lush. I topped the batter off with a swirl of creamy peanut butter, which really set things off from there.
I knew the combination would be good, but I never expected the results I obtained. These blondies are quick and easy, yet the payoff is astronomical.
These are a home run for anyone, kids, friends, party-guests, husband, long lost friends–or for another week alone social distancing with a pint of ice cream and Netflix.
Banana Peanut Butter Blondies
1 Very Ripe Banana, mashed
1/2 Cup of Melted Butter
1 Cup of Flour
1 Tablespoon of Vanilla Extract
1 Cup of Packed Light Brown Sugar
1/4 Teaspoon of Salt
1/2 Cup of Creamy Peanut Butter
Preheat the oven to 350 degrees Fahrenheit.
Prepare an 8x8 or 9x9 baking pan with grease and a lining of parchment paper. Set aside.
In the bowl of your stand mixer, combine butter and brown sugar. Mix until well combined.
Add in egg, vanilla, salt, banana, and flour. Mix until just fully combined. Do not over mix.
Pour batter into prepared pan, and spread evenly.
Plop peanut butter, a tablespoon or two at a time, all over the top of the batter.
Swirl in peanut butter without fully mixing it in.
Bake the blondies for 25-30, until the center is fully set.
Allow to cool before slicing - if you can.
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When I think of food and my father, a few very select items come to mind. Peanut butter and chocolate may be at the top of that list.
Growing up, and even now, my dad keeps a secret treat hidden in the pantry. He takes a jar of peanut butter and some chocolate chips and stirs the chips into the jar. When he wants a sweet treat he digs out a spoonful at a time to eat. My love for chocolate was definitely passed down from my dad.
When my father-in-law comes to mind, I immediately see donuts. Not only does he love sweets more than your average bear but because he lives close to a donut shop, he grabs a dozen anytime the hot sign is on. I know how easy it is to gobble down freshly glazed, warm donuts. They practically dissolve in your mouth.
So when I was contemplating a good bake for Father’s Day, it was easy to find inspiration.
These donuts take classic banana bread, remove the nuts, and are baked into donuts. For the glaze, a dark chocolate ganache and peanut butter drizzle paired perfectly with the banana. On top, I added crushed salted peanuts to cut through the decedent chocolate topping.
This recipe is extremely moldable. You can easily change it around to suit your father. Put chocolate inside the donuts, and the same goes for nuts of your choice. You can do just a peanut butter glaze, and so much more — the options are limitless.
Banana Bread Donuts
- 1 Stick of Butter, softened
- 4 Extremely Ripe Bananas
- 1 Cup of Sugar
- 2 Large Eggs
- 1 Tablespoon of Vanilla
- 1/4 Teaspoon of Cinnamon
- 1/4 Teaspoon of Salt
- 1 1/2 Cups of Flour
- 1 Teaspoon of Baking Soda
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour your donut cake pan. Set aside.
- In your stand mixer, cream together butter and sugar until light and fluffy.
- Mix in eggs and the remaining ingredients. Mixture should be fully mixed but still have a few lumps due to the banana.
- Spoon into donut pan. Each donut should be about 2/3 full. This recipe makes 13 donuts total. Bake each pan full in batches for 15 minutes each.
- Let donuts cool before dunki ng the tops of each donut into your ganache and drizzling with peanut butter. You can top the donuts with crushed peanuts as well.
- 2 Cups of Dark Chocolate, chopped
- 1 Cup of Heavy Cream
- In a small saucepan heat the heavy cream over medium.
- Once at a simmer, remove cream from heat and pour directly over chocolate.
- Let sit for several minutes, then stir vigorously until chocolate mixture is melted and smooth.
Peanut Butter Drizzle
- 1/2 Cup of Creamy Peanut Butter
- 2 Tablespoons of Heavy Cream
- In a small saucepan, stir together cream and peanut butter.
- Heat over medium heat, stirring occasionally.
- When peanut-butter mixture is warm enough to drizzle it is ready.