Tuesday, May 18, 2010

Banana Peanut Butter Blondies

No I'm not dead I realize that may be hard to believe haha even though I am close too it! I have hardly baked anything since I have gotten pregnant. These babies and just growing so rapidly and I'm always in too much pain and it's too hot... I thought I would be baking up a storm too. I made my mom 3 dozen cupcakes for Mother's Day I have photos of this but they aren't that great so you may see them you may not. Either way your seeing these because they are delicious.

Step 1: Cream together butter and brown sugar.

Step 2: Add in 2 eggs. One at a time. Then add in Vanilla.

Step 3: Mix together dry ingredients.

Step 4: Slowly add in dry mixture. DO NOT OVER MIX.

Looks nice and good to me...

But we need to add in some yummy things at this point the batter tastes like cookie dough.

Oh yeah toffee and peanut butter? :)

Huge bag of frozen bananas hehe I only used 1 1/2 banana.

All mashed up together MMM
Add to bowl.

Grease an 8x8 pan and fill

Bake for 30-35 sometimes even 40 minutes.

Dust with a little powder sugar let cool and enjoy <3>

I couldn't really find a recipe base exactly which what I wanted so I used more or less this recipe which can also be found on Crepes Of Wrath.

White Chocolate Macadamia Nut Blondies
from Erin's Food Files

1/2 pound (1 cup) unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped
Turbinado sugar (for garnish/sprinkling - optional)
*I used 10oz package of Reeces Peanut Butter Chips and 1/2 cup of Heath bits instead of white chocolate. Substituted 1 1/2 bananas for the nuts.*

1. Preheat the oven to 350 degrees F. Chop your macadamia nuts and place them on a baking sheet. Toast in a 350 degree F oven for 5-10 minutes, until golden and fragrant. Allow to cool before using.
2. Cream the butter and brown sugar on medium speed until a smooth batter is formed (this should take 3-5 minutes). While the machine is running, add the eggs, the vanilla extract, and almond extract (if you're using it), until incorporated into the batter.
3. Combine the flour, salt, and baking powder in a medium bowl. Slowly add the flour mixture to the batter and mix on low speed just until a dough is formed (don't over-beat!). Either by hand (literally) or with a big spoon or spatula, fold the nuts and chips into the dough.
4. Once the dough is all blended, line and/or grease a 9 x 13-inch baking pan with Pam. Spread the batter into the pan with a greased spatula or just use your hands to press the dough in (this is what I did) and place in the preheated oven. Bake for 30-35 minutes, until set and lightly golden (this may even take 40 minutes, so just keep an eye on them!). Allow to cool completely in the pan before cutting. Store in an air-tight container.