225gbutter1 cup, salted, if using unsalted add ½ teaspoon salt to the batter.
250glight brown sugar1¼ cups, packed, or dark brown sugar (see notes below)
100gsugar½ cup, caster or granulated
2eggsmedium or large, at room temperature
2teaspoonsvanilla 10 ml, extract
285gflour2¼ cups, all purpose
½teaspoonbaking powder2 g
200gbananas2 small bananas roughly mashed with a fork.
1largebananafor slicing as a topping.
Instructions
Preheat oven to 180°C fan/350°F, and use parchment paper to line a baking pan or grease the inside.
Melt 225 g butter in a small saucepan then pour into a medium mixing bowl with 250 g light brown sugar and 100 g sugar.
Stir in 2 eggs, 2 teaspoons vanilla and mashed 200 g bananas till mixed well.
Sieve in 285 g flour and ½ teaspoon baking powder and gently stir till just combined.
Pour batter into lined baking pan, slice 1 large banana and arrange slices over the batter in the pan. Bake for 30 minutes or till a toothpick comes out clean and the top is golden and soft to touch. Cool in pan before turning out and slicing into squares.
Notes
Scrunch up the parchment paper into a ball then open it up to line the baking pan. This will ensure it sits nicely in the corners and sides.1 cup dark brown sugar + ⅓ cup white sugar can be used instead of the light brown sugar. This will give a slight caramel flavour and will make the blondies a slightly darker brown.Cooking times will vary depending on the material of your baking dish. The temperature and time given in the recipe card is for a cast iron baking pan, although this will be the same for any metal pan.If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes. Bake till the top is golden and a toothpick inserted in the middle comes out clean.Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.Store in a sealed container so they don't dry out and keep in a cool part of the kitchen. These blondies can be frozen. Arrange in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.