Blondies meet banana bread in this rich, tough dessert

Is A Blondie Just a brownie without chocolate? Actually yes. Yes that’s it. In essence, a blondie is a brownie without cocoa; His more neutral, vanilla forward-based forms a perfect basis for all types of Mix-ins. It is a dessert that invites you to experiment: you will find blondes with toffee chips, layered with M&MS, with walnuts or pecannies or blondes with peanut butter and nutlla. They are easy to make, endlessly customizable and generally loved – similar to them Chocolate counter.

This special blondie recipe takes up this customizable basis and melts with further classic comfort: Banana bread. Instead of relying on the cocoa that gives the brownies their chocolate bite, these blondes lean into roasted bananas that are fried for a naturally sweet, caramel -like taste. The bananas not only perfume the dough with its distinctive fertility, but also create a damp, delicate texture that is every square soft and tough. A handful of warming spices – cinnamon, nutmeg, clove – is this classic banana bread taste, while chopped bitter sweet chocolate gives depth to compensate for the sweetness.

This recipe, which was developed by my colleague Amanda Stanfield from our Birmingham, Alabama, the test kitchen, is based on some intelligent techniques to ensure that everyone bite has a rich banana bread and this typical, tough blonde texture.

Build banana taste

The first key step is to roast the bananas directly in their shells. Instead of waiting for bananas to break black and collapse, this method quickly adds this method, and at the same time reduces excess moisture that could weigh up the dough. The high, dry heat of the oven pulls out its natural sugar, concentrates its taste and makes it easier to make it easier to form a smooth, even mixture. Frying with their shells on a functional purpose: The shell protects the fruits from direct heat, so that the banana can gently soft and caramelize without lowering or drying too much.

Key techniques to ensure the tough texture of the blondie

Another step that ensures the perfect blonde texture is to take the time to properly cream the butter and sugar for the dough. This ventilates the mixture and helps to create a lighter, less dense structure. Bananas naturally give baked goods because of their moisture and starch content density, but the cream of the dough counteracts it and holds the blondies plush instead of hard.

Amanda also decided to miss baking powder, an ingredient that can sometimes be found in Blondies and Brownies. Blondies should be rich and fudgy, not big and fluffy and leave out the sourdough reins on the ascent. The result is a denser crumb that remains true to the tough identity of the blondie and at the same time the inspiration of the banana bread in taste and not in texture shines through.

Banana bread, redesigned

What emerges from the oven is Golden, Fudgy in the middle and fragrant with banana and spices. The chopped chocolate melts in pockets of wealth, while a knuggle with scaly salt sharpens on every bit and holds the sweetness in chess. These blondes cut into squares properly, but it is best to enjoy slightly warm and messy, with the chocolate smeared on their fingers. Serve for an afternoon snack or dress it with a ball of vanilla or butter pecanny ice cream for dessert. Part banana bread, part of blondie, they are a hybrid that delivers the best of both worlds: comforting, tough and deeply satisfactory.

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