May 19, 2017
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 about 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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Mise en Place the Banana Blondies