Peanut Butter Glazed Banana Blondies
If you are a fan of soft, delicate textures with banana and peanut butter flavors bursting with each bite, then look no further. These blondies are unlike any other bar you have ever tasted. While they are more “cake-like” than your typical “cookie-like” blondie, you can still eat them with your fingers and don’t need a fork at all. The peanut butter glaze brings a subtle flavor boost to the rich banana bar. The next time you are looking for a new recipe to make for your next family gathering, children’s birthday party, or Monday night girl’s night and you have a few extra ripe bananas laying around, give these blondies a try! Hope you enjoy 🙂
Peanut Butter Glazed Banana Blondies
Peanut Butter Glazed Banana Blondies
Peanut Butter Glazed Banana Blondies
Ingredients
- ¾ c. butter, softened
- 1 c. brown sugar, packed
- ½ c. white sugar
- 1 egg
- 1 ½ t. vanilla
- 1 ½ c. white rice flour
- ¾ c. tapioca starch
- 1 t. xanthan gum
- (Or 2 1/4 c. all purpose flour instead of the above 3 ingredients)
- ¼ t. baking powder
- ½ t. salt
- ¾ c. banana, mashed (about 1 ½ medium bananas)
- ¼ c. butter
- ¼ c. peanut butter, smooth
- 3 c. powdered sugar, sifted
- 5 T. milk, almond or regular
- ½ t. vanilla
- ¼ t. salt
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugars in the bowl of an electric mixer until mixture becomes light and fluffy. Add in egg and vanilla and mix for an additional minute.
- In a separate bowl, combine remaining blondie ingredients, all except for the bananas.
- Slowly add in dry ingredients to the butter/sugar mixture until completely combined.
- Lastly, mix in the mashed bananas until thoroughly incorporated into the batter.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray and spread the batter out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Melt ¼ c. butter and peanut butter in a large sauce pan over medium-low heat.
- Turn off heat and add in 2 T. milk, 1 c. powdered sugar. Stir until combined. Repeat this last step and add another 2 T. milk and 1 c. powdered sugar.
- (If mixture is hardening up at all, turn heat back on to smooth it out a little bit at any point in the process, paying careful attention not to keep it on too long.)
- Lastly, add in the last tablespoon of milk, last cup of powdered sugar, vanilla and salt. Stir until glaze is nice and smooth and there are no clumps of powdered sugar.
- Pour glaze immediately over bars upon removal from the oven. You want the bars to be really hot so the glaze just glides over the bars. Chill completely before cutting. (You can speed this up by placing them in the refrigerator for a few hours.) Enjoy!
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