These peanut butter, banana and chocolate blondies are one of my favourite treats to enjoy with a cup of tea. They are made with mashed bananas and milk chocolate chips which together create the most amazing flavour.
I came up with this recipe one day when I was getting ready to do some baking but was indecisive about what to bake. At the time, I was in two minds whether to bake chocolate chip blondies or a banana loaf as I had some overripe bananas laying around. In the end I decided to try some banana blondies.
Peanut butter and banana go well together so I decided to include some peanut butter along with some chocolate chips. Only one banana is used in this recipe so the banana flavour doesn’t overpower the blondies. It took me a while to perfect the recipe and my first few attempts were good but not great. I came to realise that my failed attempts where due to me using too many bananas. Using too many bananas increases the cooking time and by the time its cooked, it has become too dry without the fudginess you look for in a blondie or brownie.
I finally perfected the recipe by using one banana and along the way figured out how much peanut butter to use in order to get the best flavour. These blondies have become one of my favourite baking recipes and the flavours from the banana, chocolate and peanut butter go perfectly together. I enjoy them in the afternoon with my tea or sometimes as an after-dinner treat. If you ever have a spare overripe banana laying around then this recipe will be perfect.
Ingredients for Peanut Butter Banana and Chocolate Blondie Bars
- 290g plain flour
- ½ teaspoon salt
- 1 teaspoon cornflour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate soda
- 70g unsalted butter
- 100g margarine/baking spread
- 1 medium banana (overripe)
- 2 medium eggs
- 150g light brown sugar
- 150g granulated sugar
- 2 teaspoon vanilla extract
- 150g smooth peanut butter
- 150g plain or milk chocolate chips
How to Make Peanut Butter Banana and Chocolate Blondie Bars
1. Preheat the oven to gas mark 4/350oF/180oC and line a rectangle baking tin which measures approximately 13 x 9 inches.
2. In a bowl, combine all the dry ingredients (plain flour, salt, cornflour, baking powder and bicarbonate soda. Set aside.
3. In a microwavable bowl, melt the butter and margarine using 40 second increments. You can also do this in a saucepan on the cooker. Set the melted butter aside to cool.
4. Using a fork, mash the banana and set aside. Then whisk the eggs in a small bowl and set aside.
5. The butter should be cooled now so add the brown sugar and granulated sugar then combine using a rubber spatula. Add the vanilla extract and the whisked eggs then combine with the butter and sugar. Then add the mashed banana, peanut butter and mix them in well. Add the chocolate chips and also mix in well.
6. Add half the flour to the mixture and combine well. Add the second half and also combine well. Pour the batter into the prepared baking tin and bake for 35 minutes. Once baked, allow to cool completely before removing from the tray and cutting.
Recipe Tips
- The butter and vegetable spread will need to be melted. I usually do this in the microwave but it can be done in a saucepan using the cooker. If using a saucepan then melt on a low heat and avoid them going brown.
- You can make this recipe without any vegetable spread by using butter alone for the fat component. You will need 170 grams of butter if you're not using any vegetable spread. Common vegetable spreads I use include ‘Stork’ and ‘I can’t believe its not butter’.
- Cornflour is used to give the blondies a chewy texture. In some countries, cornflour is known as corn-starch.
- Bicarbonate soda is also known as baking soda.
- Using an overripe banana would be ideal for this recipe but a very ripe banana will still work well.
- Once the blondies have baked, ensure they are completely cooled before you attempt to cut them.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 269kcal | 14.0g | 5.3g | 31.0g |
| Sugars | Fibre | Protein | Salt |
| 20.1g | 1.1g | 4.6g | 0.2g |
Storage
These blondies can be stored at room temperature in an airtight container for up to 5 days.
Recipes that may interest you
- Blondies with White Chocolate and Pecan Nuts
- Easy Banana Muffins with a hint of Cinnamon
- The Best Chewy Chocolate Chip Cookies
Peanut Butter Banana and Chocolate Blondie Bars
Ingredients
- 290g plain flour
- ½ teaspoon salt
- 1 teaspoon cornflour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate soda
- 70g unsalted butter
- 100g margarine/baking spread
- 1 medium banana (overripe)
- 2 medium eggs
- 150g soft light brown sugar
- 150g granulated sugar
- 2 teaspoon vanilla extract
- 150g smooth peanut butter
- 150g plain or milk chocolate chips
Instructions
- Preheat the oven to gas mark 4/350oF/180oC and line a rectangle baking tin which measures approximately 13 x 9 inches.
- In a bowl, combine all the dry ingredients (plain flour, salt, cornflour, baking powder and bicarbonate soda. Set aside.
- In a microwavable bowl, melt the butter and margarine using 40 second increments. You can also do this in a saucepan on the cooker. Set the melted butter aside to cool.
- Using a fork, mash the banana and set aside. Then whisk the eggs in a small bowl and set aside.
- The butter should be cooled now so add the brown sugar and granulated sugar then combine using a rubber spatula. Add the vanilla extract and the whisked eggs then combine with the butter and sugar. Then add the mashed banana, peanut butter and mix them in well. Add the chocolate chips and also mix in well.
- Add half the flour to the mixture and combine well. Add the second half and also combine well. Pour the batter into the prepared baking tin and bake for 35 minutes. Once baked, allow to cool completely before removing from the tray and cutting.
J.T
Gorgeous