I was never really a big fan of the blondie
How can you ever really out do a Fudge Brownie?
To me there was never a reason to do anything else, but I guess the blondie is simply the “vanilla persons” brownie, right?
Well I stand corrected! These Banana Blondies changed my world and made me understand those “vanilla people”.
Introducing the Butterscotch Banana Blondies with cream cheese icing.
Butterscotch is essentially anything that is made with butter and brown sugar
We all know brown sugar is made from granulated sugar that is sprayed with molasses, so I often like to do that myself.
By using granulated sugar and adding in my own molasses I can really spike up the intensity of flavor here!
If you don’t have molasses you can just resort back to using brown sugar in this recipe, light or dark will do great.
NOTES FOR SUCCESS:
If you do not have aquafaba *which is merely the liquid from a can of chickpeas, you can replace the quantity listed below with water
I found a much better result when I used freshly mashed bananas rather than from the freezer.
The liquid form of banana puree makes the batter far too liquid on this particular recipe.
UPDATED:
No Cream Cheese Cream Cheese Icing recipe is the best for anything and everything that calls for cream cheese icing!
It’s so much better than dealing with vegan cream cheese plus there is no need to refrigerate it!
CLICK HERE FOR THE 2 2 2 CREAM CHEESE ICING RECIPE!
Banana Blondies
Ingredients
- Vegan Butter 1 cup (226g)
- Molasses 1 Tablespoon (15ml)
- Granulated Sugar 1½ cups + 2 Tabs (328g)
- Flax Meal 2 Tablespoons (16g)
- Aquafaba ¼ cup (50ml) **see note above
- 2 Super Ripe Medium Bananas**see note in text of blog post ⅔ cup (200g)
- Salt 1 teaspoon (6g)
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 2 cups (250g)
- 1 Recipe 2-2-2 Cream Cheese Icing
Instructions
- Prepare an 9″ X 9″ cake pan with grease & parchment paper liner.
- Preheat the oven to 350°F
- In a small bowl with a fork, mash the banana to a paste it’s ok if it is slightly chunky
- In another small bowl combine the flax meal with the aquafaba *water is Ok if you do not have or want to use the bean water, whisk and let stand to thicken for about 5 minutes.
- Melt the vegan butter in a small sauce pot and add the molasses and the salt.
- *Important step: Bring it to a boil!
- Once the butter is at a full boil pour it into a large mixing bowl with the granulated sugar and whisk vigorously.
- You will see the sugar mixture go from simply combined to a shiny emulsion, do not stop whisking until you see this shiny emulsion!
- Add the vanilla extract and the flax paste, and banana and whisk smooth
- Add the flour and mix just until combined, lumps are ok! Do not over mix!
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake in the preheated 350°F oven for approximately 35 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter.
- Meanwhile prepare the cream cheese icing
- Once the banana blondie is done baking, cool it in the pan completely, then refrigerate it (still in the pan) until cold.
- Loosen the edges with a small spatula and then turn it out onto a cutting board and remove the parchment paper.
- Prepare the cream cheese icing according to the recipe on that post
- Spread the icing over the banana blondie and then sprinkle with optional crushed, toasted walnuts
- I cut mine into 9 portions
Notes
Iced blondies must be refrigerated and will stay fresh for up to 7 days wrapped loosely to prevent drying
You can freeze them for up to 2 months wrapped well
3.5.3251
3.5.3251
