The food bank gives out very ripe bananas. I am always looking for ways to use them up. In the past the food bank has had shelled walnuts but usually the nuts have absorbed unwanted flavors from being stored. Normally I can’t use them because they taste so bad and even toasting don’t remove the taste. They won’t make you sick they just not useable. This time I got a large bag that only had a slight offset flavor. Toasting them seems to bring up the nut flavor. I froze them and now using them for holiday baking. It is best to freeze nuts for future use so they won’t get ranset.
I wanted something different instead of bread or muffins from bananas. It still had to be inexpensive, fast and using only one bake pan to wash. Banana Walnut Blondies fills the bill by being easy and not much clean up. It turns out to be between a snake cake and blondies. The crumb is wonderful and stays moist. It only needs a dusting of powdered sugar on top. I had a little caramel frosting left over from cups cakes I had just made so I just drizzled that on top. It is up to you how you finish off the blondies. A recipe like this one you can leave out the nuts completely. You can also substitute raisins or chocolate chips in place of nuts.
Banana Walnut Blondies
- 1 cup sugar
- 1 cup mashed bananas
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup nuts (optional)
Preheat oven 350 degrees. Prepare a 9 inch by 13 inch baking pan with vegetable spray.
In a small bowl whisk dry ingredients except sugar together and set aside. In a mixing bowl add mashed bananas, sugar, eggs, and oil. Beat until smooth on low speed. Add flour mixture and beat until blended. Stir in nuts. Pour into a 9 inch by 13 inch baking pan that has been greased. Bake at 350 degrees for 25-30 minutes or until a tester comes out clean. Cool and dust with powdered sugar or frost before cutting into bars.