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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4 Responses to “Peach Cherry Pie with Crumb Topping”

  1. #
    1
    Kathleen — August 11, 2013 at 12:46 am

    I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!

    • beantownbaker — August 12th, 2013 @ 7:40 pm

      So glad you guys enjoyed it!

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    2
    Lisa — July 27, 2014 at 6:59 pm

    Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      So glad you liked this recipe. I’m making it again myself this week.

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