Banana Bread Blondies
Banana Bread Blondies with Quick Caramel Frosting is moist, dense, soft, and tender. You may just enjoy this dessert more than traditional banana bread.
Ingredients
| For the cake: | ||
| Granulated sugar | 1 1/2 Cup (24 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (8 tbs) (room temperature) | |
| Eggs | 2 (room temperature) | |
| Ripe mashed banana | 1 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Chopped walnuts | 3/4 Cup (12 tbs) | |
| For caramel frosting: | ||
| Packed light brown sugar | 1 Cup (16 tbs) | |
| Heavy whipping cream | 1/2 Cup (8 tbs) (not whipped) | |
| Butter | 1/2 Cup (8 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Powdered sugar | 2 1/2 Cup (40 tbs) , sifted |
Directions
GETTING READY:
1. Heat oven to 350 degrees F.
2. Grease and flour a 15x10x2 inch jelly roll pan.
MAKING:
3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
4. Blend in bananas and vanilla extract.
5. Add flour, baking soda, and salt. Blend for 1 minute.
6. Stir in walnuts.
7. Evenly spread the batter on the prepared pan.
8. Bake 18 to 20 minutes.
9. Remove from oven and cool on a wire rack. For the Caramel Frosting
10. On medium heat, bring the sugar, butter, and whipping cream to a boil.
11. Boil 1 minute exactly.
12. Remove the pan from the heat and whisk in vanilla extract.
13. Slowly whisk in powdered sugar and whisk for 3 to 5 minutes to thicken.
14. Immediately pour over cake. Quickly spread evenly.
SERVING:
15. Serve or Store in an airtight container on the counter for 2 days or refrigerate 3 to 5 days.
Recipe Summary
