Banana Bread Blondies

By MooK

Ingredients

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 sticks (16 tablespoons) unsalted butter, melted
• 3 small ripe bananas, mashed
• 2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup pecans

Preparation

Step 1

Preheat oven to 350° F. Butter a 9 by 13 inch pan. Set aside. In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt.

Fold in the pecans until evenly distributed. Pour the batter into the prepared pan. Bake for 30 to 35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.

Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.