Banana Toffee Blondies Recipes

BANANA BLONDIES

Steps:

• Preheat oven to 350°. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside
• In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.
• Bake for 25-30 minutes until center is set.
• Transfer pan to wire rack to cool.
• Frost the blondies when they are mostly cooled.
• In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.
• Stir in powdered sugar with a whisk.
• Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

BANANA TOFFEE BLONDIES

Steps:

• Preheat the oven to 350.
• Grease and flour a 9" baking pan.
• Sift flour, baking powder and salt into a bowl; set aside.
• In another bowl, beat butter and brown sugar until fluffy.
• Add vanilla extract.
• Beat eggs in one at a time until blended.
• Add flour mixture a little at a time just until blended.
• Stir in 1 cup of toffee bits and the banana by hand.
• Pour into the prepared pan and sprinkle remaining toffee bits on the top.
• Bake 30 minutes.
• Cool, dust with powdered sugar and cut into squares.

BANANA BLONDIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

GINA'S TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
• Whisk flour and salt together in a small bowl and set aside.
• In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
• Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

BANANA BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS

Steps:

• Preheat oven to 350°F Grease a 13x9 inch metal baking pan.
• In a medium bowl, combine flour, baking powder and salt.
• In a large bowl, using electric mixer, beat butter and granulated and brown sugars until light and fluffly. Beat in vanilla. Add eggs and bananas, beating well. Add flour mixture and beat just until combined. Fold in chocolate chips and walnuts.
• Spread batter in prepared pan. Bake in preheated oven for 30 to 35 minutes or until light golden brown and starting to pull away from sides of pan. The center will be slightly soft to the touch.
• Let cool completely in pan or rack. Cut into bars.

TOFFEE & SESAME BANANAS

Steps:

• Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
• For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.