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 🙂
Two Years Ago: Shipping Cupcakes in a Jar
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.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh my! These look fabulous!!!
I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!
These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!
I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!
Wow, those look over-the-moon good!
I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!
Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.
These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.
They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com