Banana Blondies with Bourbon

 

May 19, 2017

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In the house are moist and creamy Bourbon Banana Blondies. The intense banana flavour comes from over-ripe bananas that have developed a sweet liquor along the underside of the peel. The liquor when baked with melted butter and brown sugar tastes like banana butterscotch. Add bourbon to the batter and the flavours intensify. These cookies cut into bars, or squares. But I like eating my Banana Blondies torn off the corner of an uncut square just out of the oven. I have no restraint when it comes to banana flavour.

The texture of this Banana Blondie is completely in your control. This recipe calls for a touch of baking powder to give the Blondie a bit of lift. In the oven, the pecans toast, and the batter rises to a soft crumb. If you prefer a super dense, fudge? blondie, omit the baking powder. Either way, all blondie recipes use melted butter and brown sugar because these ingredients together produce moisture that doesn't bake off. The blondie? will feel soft and creamy in your mouth. You'll love the outcome. Bake them today and leave me your comments. I'd love to hear your experiences with this recipe.

I've adapted this recipe from the classic Smitten Kitchen recipe. I've reduced the sugar and bourbon and added baking powder.

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Ingredients

Makes (16) 1" squares

Grams

Ounces

  • 113grams unsalted, butter melted and browned
  • 163.5 grams light brown sugar, packed or dark brown sugar (178.5 grams)
  • large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon or other whiskey you have on hand
  • 153 grams unbleached all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 75 grams pecans or walnuts (divided in half)
  • 113 grams banana, very black, over-ripe
  • 4 ounces unsalted butter, melted and browned
  • 5.75 ounces light brown sugar, packed or dark brown sugar 
  • large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon or other whiskey you have on hand
  • 5.4 ounces unbleached all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 2.5 ounces pecans or walnuts (divided in half)
  • 4 ounces bananas, very black, over-ripe

Instructions

Mise en Place the Banana Blondies

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Preheat your oven to 350F.
  • Prepare an 8" x 8" square pan with butter or vegetable shortening.
  • Cut a piece of parchment 8" x 8" to line to the bottom of the pan. Butter it too, then dust the pan with flour.
  • Melt and brown the butter in a small saucepan. Let cool. Browning the butter will make an enormous difference in the flavour of your Banana Blondies.
  • In the bowl of a stand mixer, a hand mixer or in a large bowl for a wooden spoon, measure the brown sugar and set aside.
  • Measure the flour, salt, baking powder into a small bowl and combine well. Click here for best weighing and measuring practices.

Weigh your unbleached flour.
Weigh your unbleached flour.

  • Measure the pecans or walnuts and set aside.
  • Set your egg near your workspace.
  • Set your vanilla, bourbon near your workspace.

Peel your over-ripe banana. This banana isn’t as ripe as it could be.
Peel your over-ripe banana. This banana isn’t as ripe as it could be.

  • Measure and mash your over-ripe banana and set aside.

Mash the banana into a smooth pulp.
Mash the banana into a smooth pulp.

Assemble your Banana Blondies

  • Pour the melted and browned butter over the brown sugar and mix thoroughly.

Combine the melted butter and the brown sugar.
Combine the melted butter and the brown sugar.

Break an egg into butter and brown sugar.
Break an egg into butter and brown sugar.

  • Add the bourbon, vanilla and then the mashed banana to the mixing bowl and beat until well combined.

Add ½ teaspoon of vanilla extract.
Add ½ teaspoon of vanilla extract.

  • Note that the batter will be very thin.

The egg will make the batter loose.
The egg will make the batter loose.

  • Add the dry ingredients. Mix until just combined.
  • The add 1/2 the nuts to the batter.

Add the walnuts at the very end.
Add the walnuts at the very end.

  • Pour the batter into the prepared pan and spread it evenly in your pan.

Pour the batter into your prepared pan.
Pour the batter into your prepared pan.

  • Sprinkle the other half of the nuts over top of the unbaked batter.

Sprinkle the rest of the nuts over top.
Sprinkle the rest of the nuts over top.

Bake the Blondies 350F for 20-25 minutes

  • Bake the Blondies at 350F for 20-25 minutes or until firm to the touch. Under baking them slightly will keep them moist and creamy. For a cake-like blondie, bake for a few extra minutes.

Broken corner of the baked Banana Blondies.
Broken corner of the baked Banana Blondies.

  • Cool on a rack. Cut into 1" squares, and enjoy.
  • Store in an air tight container at room temperature.
TAGS:  bananas   brownies   pecans   walnuts          LABELS: Kids  Quick and Easy  Nut and Seed 

Comments

4 Comments

Melissa @ Insider The Kitchen   2017-05-21

Made these yesterday. The BEST use of old bananas!!!! My son took them to high school and shared. The kids said these blew away anything that Starbucks sells. They were awesome!! Thanks for sharing!

Kimberlie 2017-05-22

Hi Melissa, So happy to hear these Banana Blondies outrank Starbucks! When I was a kid (long before Starbucks) the Hostess Hoho was the dessert to beat. So funny. Anyway, great to hear you made this recipe and your family liked it. Best, Kim

Isabelle @ Crumb   2017-05-21

What a neat mash-up of two of my favourite flavour combinations... I have some ripe bananas kicking around in my fruit bowl as we speak, so I think there might be a batch of these blondies in my very near future. Hurray for long weekend baking!

Kimberlie 2017-05-22

Hello Isabelle, These blondies are easy, easy, easy to mix and bake. I hope you give them a try. If you do, please leave me a comment to let me know how they turned out.

Jessica   2017-05-19

What a great way to use up extra bananas and I love the idea of adding bourbon for a more grown up flavour. While I do like a dense and fudge-like, it's nice that there is an option for a more fluffy, lighter square. I'm going to keep this recipe in mind the next time I have a couple bananas I need to use.

Kimberlie 2017-05-20

Hello Jessica. Thanks for your comment. I hope you try this recipe. You won't be disappointed. Enjoy the long weekend. Kim

[email protected]   2017-05-19

You had my complete attention when you got to bourbon. You're so right about that fermented, boozy character that over-ripe bananas have, and it's compounded and complimented gorgeously by the addition of bourbon. It's a beautiful idea for a wonderful recipe, and I could easily go for a slice (or three) of this right now. Cheers.

Kimberlie 2017-05-20

Thanks Sean. I'm on board with everything banana. Happy to see you are too. Wish I had a piece to share with you.

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Banana Blondies with Bourbon

Makes (16) 1" squares

Ingredients
Instructions

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