Banana Blondies with Cream Cheese Frosting

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Soft and chewy Banana Blondies are topped with the best cream cheese icing. A simple, popular dessert.  

Ingredient

– 1 & 1/2 cups all-purpose flour – 1/2 teaspoon baking powder – 1/2 teaspoon fine sea salt – 1/2 cup unsalted butter melted – 1 & 1/2 cups light brown sugar packed – 3/4 cup mashed ripe banana – 1 large egg – 1 teaspoon vanilla extract For the cream cheese frosting – 8 ounces cream cheese softened – 1/4 cup unsalted butter softened – 2 cups powdered sugar – 1 teaspoon  vanilla extract 

Introduction 

Heat the oven to 350°F. Cover a 9x13 baking dish with parchment paper and set aside. Mix flour, baking powder, and salt in a medium bowl and set aside.  

Step 1

Pour melted butter into a large basin. Whisk in the brown sugar, mashed banana, egg, and vanilla until smooth.  

Step 2

Add the flour mixture to the wet ingredients and stir until mixed without dry spots. In the baking dish, evenly distribute the batter.  

Step 3

Bake for 30–35 minutes until the edges are golden brown and a toothpick inserted into the centre comes out clean. A few crumbs on the toothpick are fine, but moist batter needs more baking. 

Step 4

Cool baked blondies on a wire rack. While blondies cool, create frosting. Mix the cream cheese and butter in a large bowl with an electric hand mixer until smooth.  

Step 5

The paddle attachment of a stand mixer can also do this. Add powdered sugar slowly until mixed, scraping sides as needed.  

Step 6

For light, fluffy frosting, add vanilla, switch the mixer to medium speed, and beat for 3 minutes. 

Step 7

Use parchment paper to remove the blondies from the baking dish. Top with cream cheese icing and cut into bars. Serve immediately.  

Step 8

Nutrition

-Calories: 339kcal -Carbohydrates: 50g -Protein: 3g -Fat: 15g -Saturated Fat: 9g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 4g -Trans Fat: 0.4g -Cholesterol: 52mg -Sodium: 138mg -Potassium: 111mg -Fiber: 1g -Sugar: 39g -Vitamin A: 509IU -Vitamin C: 1mg -Calcium: 46mg Iron: 1mg

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