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.
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.
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. 
Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
Ohmygodness! I made it and I’m in love! 🙂
Greetings from Poland!
beantownbaker — July 14th, 2013 @ 4:19 pm
So glad you enjoyed this! Glad to have a friend in Poland 🙂
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
beantownbaker — September 2nd, 2014 @ 7:16 pm
So glad you enjoyed this curd recipe!
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
beantownbaker — September 2nd, 2014 @ 7:18 pm
Hope this worked well for you. I used one batch for a triple layer cake.
I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
Hello is it possible to can this recipe?