I have to be honest….at first, this recipe didn’t exactly grab my attention.
I will admit, basically everything I learned about cooking and baking came from my mom. One of the many memories of my mom baking was making banana bread, and not just any banana bread; it always had chocolate chips in it!
These blondies also throw in a little curveball with the addition of peanut butter; which my mom’s bread never had. But I’m not mad at a little peanut butter, and I hope you aren’t either. I’m not sure I could trust you if you were.
There is also not a shortage of ganache for these babies. Enjoy!
- 1 cup loosely packed brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces milk, dark or semi-sweet (your choice) chocolate, chopped
- ⅓ cup peanut butter
- ½ cup heavy cream
- Preheat the oven to 350 degrees F. Spray an 8x8-inch with nonstick spray, layer it with parchment paper and give it another spray.
- In a bowl, whisk together the brown sugar and egg yolks until smooth. Slowly stream in the butter while whisking until combined. Stir in the mashed bananas.
- Add the flour, baking soda, and salt, stirring until a thicker batter comes together. Pour the batter into the greased pan.
- Bake for 30 to 35 minutes, or until the bars seem set in the center and are golden in color. Remove and let cool slightly.
- Add the chocolate and peanut butter to a large bowl.
- Heat the heavy cream in a saucepan over medium heat until it is hot but not boiling - just until bubbles form on the sides of the pan.
- Remove it from the heat and pour it over the chocolate and peanut butter. Allow it to sit for 1 to 2 minutes, then stir continuously until a ganache forms - this may take a full 5 minutes but keep stirring!
- Allow the ganache to cool for a few minutes before pouring it over the bars or serving it with a spoon.
Adapted from How Sweet Eats.