I’m turning dessert dreams into bars.
Not the cocktail bar — the sweet, hand-held bar.
Maybe we can have both. We should. Together.
Banana blondies were a little tricky. When banana is added to baked goods it often makes them cakier and fluffier — much like pumpkin does in other recipes.
I wanted blondies that weren’t cake. To get that denser, chewier texture I relied on a few techniques: egg yolks and brown sugar add chewiness, and I used only two bananas so the batter didn’t become too cake-like. The result is a bar that’s slightly cakey but leans toward chewy — not as dense as traditional blondies, nor as fluffy as a banana snack cake. It’s the sweet spot between the two.
And then… the ganache.
Chocolate peanut butter ganache finishes these bars beautifully. It’s a mashup of favorites: bananas with peanut butter (a classic snack) and chocolate with peanut butter (arguably one of the best combinations). If you love that duo, this ganache is for you.
Some people don’t get it — and that’s fine. For me, give me a jar of peanut butter, good chocolate and a spoon and I’m happy.
The combination of banana, chocolate and peanut butter is hard to beat. (Bacon is another possibility — but that’s a conversation for another time.)
Banana Blondies with Chocolate Peanut Butter Ganache
9
to 12 bars
45 minutes
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Ingredients
- 1 cup loosely packed brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Chocolate Peanut Butter Ganache
- 6 ounces dark or semi-sweet chocolate, chopped
- 1/3 cup peanut butter
- 1/2 cup heavy cream
Instructions
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Preheat the oven to 350°F. Spray an 8×8-inch pan with nonstick spray, line it with parchment paper, and spray the parchment as well.
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In a bowl, whisk together the brown sugar and egg yolks until smooth. Slowly stream in the melted butter while whisking, then stir in the mashed bananas. Add the flour, baking soda and salt, mixing until a thicker batter forms. Pour the batter into the prepared pan and bake 30 to 35 minutes, until the center is set and the top is golden. Remove and let cool slightly.
Chocolate Peanut Butter Ganache
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Place the chopped chocolate and peanut butter in a large bowl. Heat the heavy cream in a saucepan over medium heat until it’s hot and just starting to bubble at the edges — not boiling. Remove from heat and pour the cream over the chocolate and peanut butter. Let sit 1 to 2 minutes, then stir continuously until smooth and glossy. Allow the ganache to cool slightly before pouring over the bars or serving alongside.
Did you make this recipe?
I appreciate you so much!
Pretty sure these should be on your weekend menu.