These Banana Blondies are rich and chewy with lots of chocolate chips. Soft and fudgy with cozy banana flavor. These are a quick and easy alternative to banana bread and makes a fun and tasty addition to parties. These are basically chocolate chip banana bread blondies.
Make sure to use ripe bananas. I didn't add salt as I used salted butter, but you could add a tiny bit, if desired. If you decide to use unsalted butter then add 1/4 tsp (1 mL) salt. A teaspoon salt would be too much. When testing to see if the blondies are done, the toothpick or cake tester may have a few moist crumbs.
These blondies are quick to whip up using simple ingredients.
Spread the batter in the bottom of the pan. Using an 8-inch pan will ensure the blondies are a little higher. Blondies are basically similar to a brownie. These are good at room temperature as well as chilled where you can keep them in an airtight container in the refrigerator.
1/2
cup butter, softened (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/2
cup mashed banana (125 mL)
1/4
cup powdered sweetener (60 mL)
2 tbsp softened cream cheese (30 mL)
1 large egg
11/2 tsp vanilla extract (7 mL)
11/4 cups Gluten-Free Bake Mix 2 (300 mL)
1/2
tsp baking powder (2 mL)
1/2
cup sugarless chocolate chips (125 mL)
INSTRUCTIONS:
Preheat the oven to 375°F (190°C).
Spray
an 8 or 9-inch (20 or 23 cm) baking dish with nonstick cooking spray. Line with parchment paper.
In
food processor or in bowl with mixer, process butter, liquid sweetener, mashed
banana, powdered sweetener, cream cheese, egg and vanilla extract.
In
small bowl, combine Gluten-Free Bake Mix 2 and baking powder. Add to banana mixture and process. Stir in chocolate chips (keep some for the
top, if desired). Turn out into prepared pan. Bake 25 to 30 minutes or until
golden brown.
Yield: 20 servings
1
serving
106.6
calories
1.9
g protein
8.6
g fat
0.1 g fiber
3.1
g net carbs