Banana Cinnamon Chip Blondies

My little sister B (Happy Birthday B!) was in town earlier this year and put in a request for something with banana in them. So I headed over to my Google Reader to see what was available in the blogs that I read. I came across a few appetizing recipes, and chose this one because I had recently aquired some cinnamon chips and had no idea what to do with them.

These little blondies packed quite a punch. The pecans provide a nice crunch. The cinnamon chips compliment that banana blondies perfectly. B, Hubby, and I gobbled these up at an embarassing rate. If you have some cinnamon chips lying around, definitely try these. If you don’t have cinnamon chips already, but see them at the store, buy them so you can make these. Then send me a thank you note for passing along this awesome recipe 🙂

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Banana Cinnamon Chip Blondies

Ingredients:

6 Tbsp butter
2/3 cup brown sugar
1 egg
1 cup banana puree
1 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
1 cup cinnamon chips
1/2 cup pecans, chopped
1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.

Cream butter, add sugar and beat in egg. Stir in banana puree & vanilla. In a seperate bowl, combine flour, baking soda, and cinnamon. Add dry ingredients to wet until just combined.

Add cinnamon chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.

Recipe as seen on Erin's Food Files, originally from NY Times

Don’t forget to enter into my I Can’t Believe It’s Not Butter Holiday Bakeoff Giveaway by 8AM EST on Friday.


Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

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9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

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    1
    How To Be Perfect — July 16, 2010 at 11:55 am

    This cake looks great and I will definitely try those cupcakes, they sound awesome x

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    Lauren — July 16, 2010 at 11:55 am

    I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

    I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!

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    3
    Lauren — July 16, 2010 at 11:56 am

    *your husband, not you husband 😉

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    4
    Gia — July 16, 2010 at 1:32 pm

    In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!

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    Jen — July 16, 2010 at 1:42 pm

    Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.

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    6
    Memória — July 16, 2010 at 7:20 pm

    This cake looks amazing. Great photos.

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    hannah {thepastrykook} — July 17, 2010 at 3:52 pm

    the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:

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    Ingrid — July 19, 2010 at 12:30 am

    We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

    Btw, No way would we thing of leaving off that yummy glaze.

    Thanks for sharing!
    ~ingrid

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    9
    Becca — May 9, 2017 at 10:35 pm

    How far in advance can i make this ? Will it hold 2-3 days?

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