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FUDGY BANANA CREAM CHEESE BLONDIES
Honestly, I loved this dessert and could not get enough. I made it again soon thereafter and I will make it again and again. It is just one of those recipes. They are fudgy and best at room temperature, I think, as the chocolate chips remain melty and the texture reminds me of a square with some oats in it, but nada! My husband was not quite as much of a fan, so I kept most of the blondies for myself, which suited me just fine. It might have had something to do with the fact that he preferred to keep the Chocolate Crunch Bars for himself. He really likes those and I just made it again for him today. I will share that recipe soon; super quick and easy, too. Don't you just love recipes like this that are so quick to assemble, whether you bake them or not.
If you want a less fudgy blondie, you can reduce the mashed banana in this blondie.
These are perfectly tasty with the cream cheese (2 tablespoons), a secret ingredient, built right in for the fudgiest blondie experience. No need thus for a cream cheese frosting.
These blondies have the sweet flavor of banana bread and a dense, fudgy texture. This is not a cakey blondie. I had them for breakfast and everywhere in between. lol
Since I used regular salted butter no additional salt is required. The batter is thick and gooey. Oooh, I want some now!! These are of course like brownies, just without the dark color of chocolate, but in any case there are chocolate chips in these. If you like you could add a dash of cinnamon to these.
I softened the butter in the microwave, but if it is melted butter, it will work as well. The mixture is so good up to the banana and vanilla mix in - sweet and yummy. I would not use a whisk as the cream cheese makes it difficult to whisk it all together.
Remember to use ripe bananas. This is a moderate carber's dream square, but if you are keto, you may want to look the other way. You can use the Keto Bake Mix, if desired, but then there is the banana and I think on Keto that is not allowed, but maybe later in maintenance eating. If desired, you can skip the chocolate chips and use chopped walnuts or pecans instead.
The powdered sugar (not really sugar) is an allulose monk fruit blend.
I like to spray my baking pan or baking dish with nonstick cooking spray and line with parchment paper, this way after baking I can pick up the blondies by grabbing the high pieces of paper. If using unsalted butter, you may want to add 1/8 tsp salt to the recipe. Any more is not necessary as artificial sweeteners do not cut the saltiness the way regular sugar or light brown sugar does. If you like, you can use fine sea salt. Melt the butter, if desired.
The banana flavor is reminiscent of banana bread. If you want to keep these in the refrigerator you can or at room temperature in an airtight container. This is not like banana cake; these are like fudgy brownies, but they are blondies instead. Simple ingredients required, I think, so should be easy from that point of view as well, especially if you are familiar with my recipes and have certain ingredients on hand.
Instead of an airtight container, you can simply cover a dish with these blondies with plastic wrap. That works, too, as believe me, these will not last that long.
INGREDIENTS:
1/2
cup butter, softened (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
Sweetener to equal 1/4 cup sugar (60 mL)
(I used Monk fruit Allulose blend)
2 tbsp cream cheese, softened (30 mL)
1 large egg
3/4 to 1 cup mashed banana (175 to 250 mL)
11/2 tsp vanilla extract (7 mL)
11/4 cups Gluten-Free Bake Mix 2, OR (300 mL)
Keto Bake Mix (read instructions for the amount)
1/2
tsp baking powder (2 ml)
1/2
cup sugarless chocolate chips or 1/3 cup (125 mL)
Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with
parchment paper.
In
bowl with mixer, beat butter together with liquid sweetener and Monk fruit
Allulose blend. In small bowl, covered,
nuke the cream cheese briefly to soften.
Add to bowl with butter mixture along with egg. Mix well. Add mashed banana and vanilla extract;
mix. Add Gluten-Free Bake Mix 2 and
baking powder; mix. Stir in chocolate
chips. Bake about 30 to 40 minutes, or until
golden brown on top and the blondies feel set to the touch. Allow to cool and cut into 16 blondies (4 x
4).
Yield: 16 fairly large servings
1 serving (with 1 cup mashed banana and 1/2 cup choc chips)
140.0
calories
2.4
g protein
10.8
g fat
0.3 g fiber
5.4
g net carbs (4.4 g net carbs with Keto Bake Mix)
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