Name: Banana Bread Blondies with Quick Caramel Frosting
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 16 slices
Cuisine: American
Ingredients: 1 and 1/2 cup granulated sugar; 1 cup sour cream; 1/2 cup room temperature butter; 2 room temperature, large eggs; 1 cup ripe banana, mashed; 2 teaspoon vanilla extract; 2 call-purposepose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup chopped walnuts, *optional; 1 cup light brown sugar, packed; 1/2 cup heavy whipping cream (not whipped); 1/2 cup butter; 1 teaspoon vanilla extract; 2 and 1/2 cup sifted powdered sugar

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Moist and dense, Banana Bread Blondies with Quick Caramel Frosting have the texture of brownies and taste like banana bread!

This dessert is rich, filling, and sweeter than traditional banana bread. It’s a great recipe for brunch or snack with coffee. Another bonus, they are easy to prepare and cook faster than a loaf.

The blondie is soft and tender. You can easily add chocolate chips and/or chopped walnuts or pecans to the batter to add texture and flavor. I opted to keep it simple with just banana flavor and topped my blondies with an easy Caramel Frosting made from brown sugar. They are easy and irresistible!

If you like moist brownies, blondies, and breads the addition of bananas will give you that result every time. Here are a few recipes I’ve shared with you that have bananas in them.

: Peanut Butter Glazed Banana Pound Cake

: Nutella Swirled Peanut Butter Roasted Banana Bread

: Blueberry Banana Bread

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Banana Bread Blondies with Quick Caramel Frosting

Overripe bananas are best in this recipe. Allow the skin to become very speckled and almost black. The darker the skin the sweeter the banana will be. The bananas may not look perfect, but they’ll be perfect for this recipe.
Another tip, before you peel your bananas for this recipe, give the bananas firm squeezes up and down the banana until the entire banana is mushy. When you peel it the entire banana will be ready for the batter.
When I’m baking bars, brownies, or blondies for the blog or to take to a party. I always line the pan with parchment paper. Allow 3 to 4 inches to overhang to use as handles. Remove the blondies from the pan to cut and you’ll be able to cut cleaner more even slices.
I baked these blondies in a 15x10x2 inch jelly roll pan. You can bake in a 9×13 inch pan but will need to increase the cook time to 27 to 30 minutes.
I recommend storing in an airtight container. They will last longer if stored in the refrigerator, up to five days.
You can add one cup of chocolate chips and/or 1 cup of chopped walnuts to the batter.

Banana Bread Blondies with Quick Caramel Frosting

Prep 10 mins

Cook 22 mins

Total 32 mins

Author Paula

Yield 16 slices

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

1 and 1/2 cup granulated sugar
1 cup sour cream
1/2 cup room temperature butter
2 room temperature, large eggs
1 cup ripe banana, mashed
2 teaspoon vanilla extract
2 call-purposepose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup chopped walnuts, *optional

Caramel Frosting

1 cup light brown sugar, packed
1/2 cup heavy whipping cream (not whipped)
1/2 cup butter
1 teaspoon vanilla extract
2 and 1/2 cup sifted powdered sugar

Instructions

Heat oven to 350 degrees F.
Grease and flour a 15x10x2 inch jelly roll pan.
In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
Blend in bananas and vanilla extract.
Add flour, baking soda, and salt. Blend for 1 minutes.
*Stir in walnuts.
Evenly spread the batter on the prepared pan.
Bake 18 to 20 minutes.
Remove from oven and cool on a wire rack.

For the Caramel Frosting

On medium heat, bring the sugar, butter, and whipping cream to a boil.
Boil 1 minutes exactly.
Remove the pan from the heat and whisk in vanilla extract.
Slowly whisk in powdered sugar and whisk for 3 to 5 minutes to thicken.
Immediately pour over cake. Quickly spread evenly.
Serve
Store in an airtight container on the counter for 2 days or refrigerated 3 to 5 days.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you

Courses dessert

Cuisine American

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

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