These blondies are a dessert version of my favorite childhood sandwich.
I haven’t had a peanut butter, honey, and sliced banana sandwich in quite some time… and I don’t have any good reason why!
Do you ever re-discover old favorites?
I was reminded of how much I loved the flavor combination when I first tasted Honey Nut Banana Better Butter, and was inspired to make these blondies.
There is a triple threat of peanut flavor in these bad boys:
- peanut flour
- peanut butter chips
- peanut butter
Seriously, how could these be anything other than absolutely delicious?!
The light & cakey blondies are moist, tender, and bursting with peanut and banana flavor. I especially love the pockets of peanut butter that sunk down into the batter while baking. The peanut butter chip morsels are also pretty darn fantastic; as are the stray bits of sweet and marshmallow-y banana that didn’t quite get mashed all the way.
Actually, everything about these blondies is fabulous!
If you’re a peanut butter & banana junkie like me, then you really must make these.
Peanut Butter & Honey Banana Blondies
Printer-Friendly Recipe
yield: 16 blondies
Ingredients:
- 1/4 cup unsweetened applesauce
- 2 Tbsp canola oil
- 2 Tbsp Sucanat or lightly packed brown sugar
- 1/4 cup honey
- 1 cup mashed overripe banana (about 3 medium bananas with almost-black peels)
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup peanut flour (if you cannot find this, simply sub in an additional 1/2 cup whole wheat pastry flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup all-natural peanut butter chips (I used Sunspire)
- 1/4 cup all-natural peanut butter (I used Honey Nut Banana Better Butter)
Directions:
- Preheat oven to 350°F.
- Lightly coat an 8 x 8 inch square pan with canola oil cooking spray. Line the pan with parchment paper so that the ends hang over the edges of the pan. Lightly coat the parchment with cooking spray.
- In a large bowl, beat together the applesauce through mashed banana with an electric mixer until well combined. Beat in the egg, followed by the vanilla.
- In a medium bowl, whisk together both types of flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet, and stir with a rubber spatula or spoon just until moistened. Fold in peanut butter chips.
- Pour batter into prepared pan. Drop peanut butter by the teaspoonful on top of the batter, leaving room between each spoonful. You can either leave as is, or drag a butter knife through the peanut butter and batter to create a marbled effect. (The peanut butter I used requires refrigeration, so it was rather difficult to swirl it into the batter given its firmer consistency).
- Bake blondies until a toothpick inserted into the center of the pan comes out clean, about 25-28 minutes.
- Allow blondies to cool for 10 minutes in the pan, then remove by picking up the ends of the parchment paper.
- Allow to cool completely on a wire rack before cutting into bars.
