If anybody ever wants to watch me go from being in a great mood to suuuuuuper grouchy in 2.3 seconds, just be here when my power goes out. Because you know what? Three kids 5 and under and no power = no bueno. Lots and lots of Candy Land, people. Way more Candy Land than any person on earth should ever have to play. Ever.
We had quite a windstorm this weekend. It’s still going on, really. Our power was out for one day/night, but lots of my neighbors still don’t have power. And the wind is howling dangerously outside, so ours could go out again any time.
Take a look at the trees down at the Trader Joe’s by my house:
Honestly, I shouldn’t be complaining about power outages. One of my friends posted a picture with a tree, literally through her house. The house was completely cut in half. Luckily, even though her entire family was inside, they were all safe. Guardian angels. Anyway, this wind storm really has nothing to do with these blondies, except that I happened to make them when my power came back on.
Anyway, my power came back on, and I made these banana blondies. They are AMAZING. Dense, fudgy, banana, brown butter goodness. Possibly my new very favorite thing to make with overripe bananas. If you are a baker, you likely have all the ingredients already.
Recipe from Cookies and Cups
1/2 cup ripe, mashed bananas (about one large banana)
1 cup light brown sugar, packed
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1/2 cup of butter, melted and browned
1/4 cup of butter
1/2 cup brown sugar, packed
2 Tablespoons milk
1 cup powdered sugar
Preheat the oven to 350°. Grease an 8×8 inch pan and line with parchment paper.
Place your blondie butter in a small saucepan over medium heat and melt it until it is golden brown. Don’t burn it. You want a nice, light golden color.
Mix together your browned butter and the brown sugar until combined. Add the egg, vanilla, and banana and mix well. Add the flour and salt and stir until just combined. Spread into the bottom of your prepared pan and place into the oven.
Bake for 25-30 minutes until the center is set and a toothpick inserted into the center comes out clean. Remove from the oven and make your frosting.
Put the butter into a saucepan and melt. Add the milk and the brown sugar and mix well until mixture is just starting to bubble. Remove from heat and add the powdered sugar. Pour over the still warm blondies and spread evenly.
Cool to room temp before cutting. I thought these were way better after a few hours in the fridge.