Ingredients and Weight:
- Banana: 3 medium (about 150g)
- All-purpose flour: 2 cups (250g)
- Unsalted butter: 1 cup (226g)
- Brown sugar: 1 cup (200g)
- Eggs: 2 large
- Baking powder: 1 tsp
- Vanilla extract: 1 tsp
- Chocolate chips or chopped walnuts (optional)
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30-35 minutes
- Total: 45-50 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, baking powder, and brown sugar. Set aside.
- In another bowl, cream together the butter and bananas until smooth.
- Add the eggs one by one and mix well after each addition.
- Stir in the vanilla extract.
- Pour the wet mixture into the dry mixture and mix well. If adding chocolate chips or walnuts, mix them in at this stage.
- Spread the blondie mixture into a greased baking pan (9x13 inches).
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into squares or bars.
Nutritional Information: (per serving, assuming 8 servings)
- Calories: Approximately 450-500 per serving (depending on additional ingredients)
- Fat: 24g
- Carbohydrates: 65g
- Protein: 6g
Dish Characteristics:
- A rich and decadent dessert with a unique blend of banana and chocolate flavors.
- Has a dense, yet moist texture with a slight crunch on the edges.
- Suitable for American taste with its sweet and rich flavor profile.
User Comments:
- "This is an excellent blend of flavors! The banana and chocolate work together perfectly." - John Doe, New York
- "I love how moist this dessert is, yet still has a nice crunch on the edges." - Jane Smith, California
- "This is a great dessert for any gathering! Everyone loved it." - Michael Johnson, Texas
Special Precautions and Tips:
- Ensure bananas are ripe and creamy for best flavor.
- Use unsalted butter to avoid overpowering the other flavors in the dish.
- For a richer chocolate flavor, add chocolate chips or chopped walnuts to the mixture before baking.
