I have to tell you, I’m not really a fan of banana desserts. It’s like carrot cake, right? I mean, ain’t nobody eating it for the carrots.
I’m not a fan of a lot of banana-flavored stuff in general. Or even just bananas.
The exception? Banana bread or muffins. Totally obsessed. I can’t get enough.
But I was so intrigued by the idea of banana blondies that I had to try them, just to see if the banana would ruin that dense blondie texture or if it would actually work.
Let me tell you friends, it works.
I wouldn’t lie to you about a banana dessert.
I found this recipe from Shelly of Cookies and Cups on Pinterest, and the texture drew me in. They looked totally dense and fudgy. I had to try them.
And I did. And they rocked my world.
You need to make them and make the Brown Sugar Frosting on Shelly’s site. And then you need to make a second batch and cover them in peanut butter chocolate ganache, whipped cream and chopped nuts.
Because January’s over.
Also, chocolate, peanut butter and banana are meant to be.
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Banana Cream Blondies with Peanut Butter Chocolate Ganache
For the blondies
- 1 cup butter melted (and browned if desired)
- 2 cups light brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 mashed bananas
- 1/2 tsp salt
- 2 cups flour I used half whole wheat
For the ganache:
- 1 cup semisweet chocolate chips
- 2 tbsp smooth peanut butter
- 4 tbsp milk or cream additional if required to reach desired consistency
- Sweetened whipped cream or whipped topping
- Banana slices
- Chopped peanuts or walnuts as desired
- Preheat oven to 350 degrees and spray 36 mini muffin cups with non-stick spray (or use paper liners).
- In a large bowl, combine melted butter and sugar and beat with a whisk until smooth. Whisk in eggs, vanilla and bananas until smooth.
- Add salt and flour and stir just until combined.
- Spoon about 1 tbsp of batter into each mini muffin cup. Bake for 10-12 minutes until a toothpick comes out clean. Set aside to cool.
- Make the ganache: In a small pot over low heat, combine chocolate, peanut butter and milk. Cook on low, stirring constantly, until melted and smooth. Remove from heat.
- Dip cooled blondies in ganache and let set. Top with whipped cream, banana slices and chopped nuts as desired. (*I recommend topping with bananas only before serving).
- Store in the fridge for a couple days, or you could freeze them for 2-3 months before topping with whipped cream.
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