Or do they? I wouldn't know having never been a blonde...but I do know that blondies (the un-chocolate brownie twin) taste pretty damn good. Once again having overripe bananas at hand, these blondies became banana walnut blondies. The perfect opposite to last week's banana walnut brownies.
First things first. Before you start baking these little guys, smash your bananas (2 in this case) until it's a pudding consistency. Then add a heaping tablespoon of sweetened condensed milk. Let it sit awhile. You may also want to use a mixture like this for pancakes, because I think it would be fabulous.
Once again, the people I work with win again. Little bites are all packaged and ready to go. I see it as saving myself and as I like to say, 'sharing is caring.'
Banana Walnut Blondies
(adapted from a recipe on All Recipes)
2 ripe bananas
1 heaping tablespoon sweetened condensed milk
1 1/4 cup sift all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup brown sugar
1 tablespoon vanilla extract
Prior to baking, smash bananas and add condensed milk. Set aside for about an hour. Line 8x8 baking pan with parchment and butter parchment. Pre-heat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and walnuts in small bowl and set aside. Melt butter, allow to cool for a bit then mix with brown sugar in large bowl. When butter and sugar are well mixed, add egg and vanilla extract. Add bananas and stir to combine. Add flour and nut mixture, little by little until incorporated. Pour batter into pan and spread evenly. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on baking rack for 10 minutes, then remove from pan.