Browned Butter Banana Blondies

Ripe banana and browned butter give these blondies an ultra-rich and satisfying flavor.

Browned Butter Banana Blondies
Yield: approximately 9 bars
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  1. 1 1⁄4 cups browned butter, cooled and divided (see Kitchen Tip)
  2. 2 1⁄2 cups firmly packed light brown sugar, divided
  3. 2 large eggs
  4. 1 tablespoon vanilla extract
  5. 2 cups all-purpose flour
  6. 1⁄2 teaspoon salt
  7. 1 cup mashed banana
  8. 2 tablespoons heavy whipping cream
  9. 1 cup confectioners’ sugar
  10. Garnish: chopped toasted pecans, sliced banana
  1. Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil; spray with nonstick baking spray with flour. Set aside.
  2. In a large bowl, beat 1 cup browned butter and 2 cups brown sugar at low speed with an electric mixer until smooth. Add eggs, one at a time, beating until combined. Beat in vanilla.
  3. In a small bowl, whisk together flour and salt. Gradually add flour mixture to browned butter mixture, beating until smooth. Stir in mashed banana; pour into prepared pan, smoothing top with an offset spatula. 4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack.
  4. In a medium saucepan, melt remaining 1⁄4 cup browned butter. Add remaining 1⁄2 cup brown sugar and cream; stir until mixture comes to a boil. Remove from heat; let cool 5 minutes.
  5. In a medium bowl, beat cooled browned butter mixture and confectioners’ sugar until smooth. Spread over blondies. Garnish with pecans and banana, if desired.
Taste of the South

Kitchen Tip: To make browed butter, cook 1 1⁄4 cups butter in a medium stainless-steel skillet over medium heat until butter is golden brown and has a nutty aroma, approximately 10 minutes. Pour into a small bowl. Let cool until solid.


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