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banana bread blondies with caramel frosting
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Banana Bread Blondies with Caramel Frosting

Chewy banana bread squares topped with swirly buttercream and flecked with sea salt.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: banana blondies, banana bread, banana bread blondies, blondies
Servings: 16 blondies
Calories: 230kcal
Cost: $40

Equipment

  • 8x8 Pan
  • parchment paper
  • 2 Mixing bowls
  • Whisk
  • spatula
  • small saucepan
  • electric mixer

Ingredients

For the Banana Blondies

  • 2-3 ripe bananas
  • ½ cup brown sugar
  • ½ cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 egg
  • ¼ cup almonds chopped
  • 1¼ cup all purpose flour
  • ½ tsp baking soda
  • ½ tsp salt

For the Caramel Frosting

  • ½ cup unsalted butter room temperature
  • ¼ cup powdered sugar
  • 6 tbsp maple syrup
  • 5 tbsp heavy cream
  • pinch of salt
  • flaky sea salt for topping

Instructions

  • Preheat the oven to 350℉. Line your 8x8 pan with parchment paper.
  • In a bowl, whisk together the butter, brown sugar and mashed bananas until smooth. Add the egg and vanilla. Whisk together.
    2-3 ripe bananas, ½ cup brown sugar, 1 tsp vanilla extract, 1 egg, ½ cup unsalted butter
  • In a separate bowl, whisk together the flour, baking soda, and salt. Then add the dry ingredients to the wet ingredients - with a spatula, fold together until homogenous. Do not overmix.
    1¼ cup all purpose flour, ½ tsp baking soda, ½ tsp salt
  • Add the chopped almonds and fold in.
    ¼ cup almonds
  • Pour the batter into your pan. Place in the oven to bake for 20 minutes or until the batter is just set (a knife should come out almost clean when inserted). Remove from the oven and let cool completely before frosting.
  • While the blondies bake, make the caramel. In a saucepan, heat the maple syrup and cream until bubbling and boiling. Let it bubble until the mixture is thick enough to stick to your spoon, about 3-4 minutes. Remove from the heat and let cool.
    6 tbsp maple syrup, 5 tbsp heavy cream
  • Make the buttercream. Beat the butter on medium speed for 1 minute until nice and whipped. Sift in the powdered sugar and a pinch of salt. Beat again for an additional minute or until fluffy.
    ½ cup unsalted butter, ¼ cup powdered sugar, pinch of salt
  • With a spatula, pile the buttercream onto the center of the blondies. Use a knife or spatula to spread the frosting outwards to the edges. Place the blondies in the fridge for 5 minutes to firm up.
    flaky sea salt
  • Drizzle the caramel onto the blondies. If the caramel is too solid, stick it in the microwave for 5 seconds to loosen. Swirl it into the frosting. Add a sprinkle of sea salt. Slice the bars and enjoy!