These banana and white chocolate blondies are incredible! And when you top banana blondies with brown butter frosting, they become my new favorite treat! You'll love these banana bread blondies!
Preheat oven to 350°F. Grease a 9x9 baking pan with baking spray and line with parchment paper, leaving an overhang to remove blondies easily from pan.
baking spray
Brown ¾ butter (see note), and pour ¼ cup of browned butter into a separate container and place into refrigerator to cool.
¾ cup brown butter
Add white chocolate to remaining ½ cup of warm browned butter and stir until melted and smooth. If necessary, heat in microwave for 15-30 seconds to melt. Let cool.
½ cup white chocolate chips
Whisk together egg, brown sugar, vanilla, cinnamon and salt in a medium bowl until smooth, stirring well after each addition.
1 large egg, 1 cup light brown sugar, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Whisk in the cooled butter and white chocolate mixture, and then stir in the mashed banana.
¾ cup brown butter, ½ cup mashed overripe banana
Fold in flour until combined. Spread the batter into 9x9 baking pan and smooth the top.
1 cup all-purpose flour
Bake at 350 for 25-30 minutes, until a toothpick in the center of the pan comes out clean. Allow to cool in pan for at least 10 minutes before removing to cool completely.
Brown Butter Cream Cheese Frosting
Allow reserved cooled ¼ cup brown butter to come to room temperature.
¼ cup brown butter
Using a hand mixer, beat brown butter with softened cream cheese until creamy. Mix in cinnamon and vanilla.
4 oz cream cheese, ½ teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon
Gradually beat in powdered sugar until fully incorporated and frosting is smooth and creamy. If desired, beat another 2-3 minutes for a fluffier texture.
1 cup powdered sugar
Spread over cooled blondies, slice and serve!
Notes
Browning butter. Check out my brown butter appreciation post for more details and step-by-step instructions, but in an nutshell, here's how to brown the butter for this banana blondies recipe! Just cut a stick and a half of salted butter into cubes or slices and heat over medium heat in a light-colored pan, stirring often. The butter should melt and start to foam; keep stirring and watch it carefully. Once the milk solids at the bottom begin to turn golden brown, it's ready! Immediately remove it to a heatproof container and let it cool a bit. In this recipe, you'll then remove ¼ cup of the brown butter to cool for the frosting later!Storing: The blondies can be stored in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to two months.