Adapted from nytimes.com/cooking
You’ll probably get tired of me saying that I get asked to make desserts when there are any get-togethers with family friends. But it’s true! I found this recipe in the cooking section of The New York Times. I am very well known for my famous blondies but I was intrigued by the idea of “banana blondies.” However, what surprised me about this recipe was that it uses a lot of butter and has no chocolate chips. Still good and I hope you enjoy!
- 2½ sticks unsalted butter (1 ¼ cups)
- 200 grams chocolate wafer cookies (to make about 3 cups of crumbs)
- 55 grams light brown sugar (about ¼ cup)
- ½ teaspoon salt
- 2 ripe bananas, mashed
- 2 large eggs
- 455 grams dark brown sugar (about 2½ cups)
- 1 teaspoon vanilla extract
- 130 grams all-purpose flour (about 1 cup)
- Preheat the oven to 375F (190C).
- Melt 1 stick of butter in the microwave. Process the chocolate wafer cookies in the bowl of a food processor to make fine crumbs. Add the light brown sugar and melted butter. Process until the mixture is the consistency of damp sand.
- Dump the mixture into a 9×13-inch baking pan and press it into an even layer.
- Bake in the preheated oven for about 7 to 10 minutes or until the surface is firm. Remove the pan and set aside.
- Reduce the oven heat to 350F (177C).
- In a large skillet over medium heat, melt 12 tablespoons of butter and let it cook until the foam subsides and the butter turns a deep nut brown (about 5 minutes). Let cool.
- In a large bowl, whisk together the bananas, eggs, dark brown sugar and vanilla. Whisk in the brown butter.
- In a separate bowl, whisk together the flour and salt.
- Fold the flour mixture into the banana-butter batter.
- Pour the mixture over the prepared crust and spread evenly.
- Bake in the preheated oven for 45 to 55 minutes or until the top is firm and a toothpick inserted in the center comes out with a few crumbs attached but not wet. Cool completely before cutting.
Comments: The taste of theses blondies is very interesting. At first, you just feel the rich flavor of the cooked butter but then you can taste the banana. I love it when you can actually taste the banana in baked banana goods. I was lucky enough to find Nabisco Famous Chocolate Wafers. However, I know chocolate wafer cookies aren’t the easiest thing to find. If you don’t find any, you can always use Oreos instead since we are making a crumb crust. Remember to remove the cream filling before processing the Oreos though. The original recipe included 80 grams (1/2 cup) of chopped toasted walnuts; I omitted them because I’m not a fan of walnuts but feel free to do as you wish.