When I was a kid, one of my favorite after-school snacks was sliced banana topped with peanut butter. Creamy, delicious, and pretty healthy. But now that I’m an adult and can make all of the questionable nutritional decisions I want, I decided to go one step further and take those flavors, add some chocolate, put them in a blondie and topped them with peanut butter frosting.
The result: an even more magical flavor combination in a rich, chewy blondie package.
The blondie batter starts with two mashed bananas, the riper the better. As soon as I peeled them and broke out the potato masher, this recipe became a family affair. There’s something about mashing bananas (or potatoes, or play dough, or whatever malleable material we have on hand) that my kids can’t resist.
Then you brown some butter to get that magical nutty flavor and add it to the bananas, sugar and brown sugar. Whisk in two eggs, followed by the dry ingredients and chocolate chips, and your batter is ready to go in the oven. Forty to fifty minutes later and your house will be smelling like a dream and you can prep the frosting for when the blondies are cool.
The frosting is a super simple mixture of creamy peanut butter, a little milk, and powdered sugar. You can play with the proportions to fit your tastes. If you want it more peanut butter-y, add in another tablespoon or two; if you like it sweeter, go with more powdered sugar; if you want a thinner frosting, add more milk. And if you are one of those weird people that like crunchy peanut butter, you are welcome to swap that in. Once the blondies are cool you are ready to frost. If you want to get extra fancy, you can top them with some leftover chocolate chips and fresh or dried banana slices.
If you also love the banana-peanut butter-chocolate flavor combination as much as I do, treat yourself to these blondies the next time you have a few bananas that need to get used up.
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup peanut butter (smooth or crunchy, but not natural)
- 5 tablespoons butter, at room temperature
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup light brown sugar, packed
- ½ cup sugar
- 1 cup chocolate chips or chopped semisweet chocolate
- 1 ⅓ cup powdered sugar
- 3 tablespoons milk
- 6 tablespoons creamy peanut butter
- Preheat the oven to 350°F. Butter a 9” square pan, line it with aluminum foil, then butter the foil and place the pan on a baking sheet.
- In a pan over medium-low heat, melt the butter and cook until browned, about five minutes. Allow it to cool.
- In a large bowl, mash the bananas. Mix in the peanut butter, brown sugar and sugar. Pour in the brown butter and whisk until smooth. Add in the eggs, one at a time, whisking until combined.
- Whisk together the flours, baking powder, cinnamon, baking soda, and salt in a medium bowl, then add them to the wet ingredients. Mix them only until combined, being careful not to overmix. Add in the chocolate chips and stir to combine.
- Pour the dough into the prepared pan and bake for 40 to 50 minutes, until a tester inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool completely.
- In a bowl, stir together the powdered sugar and milk. Add the peanut butter and stir until smooth. Using a spoon, dollop a generous portion of frosting on to each blondie.