Banana bread is a perfect dessert. There’s nothing wrong with it, in fact, I think we need more banana bread flavors in our desserts. Banana’s are natural sweetner and softener for most desserts and more natural things in our desserts. Why not blondies? Blondies are cookie bars that can handle most any flavors you throw at them. Let’s do it!

I used my Smoked Maple Blondies recipe to develop this blondie recipe and it seemed to work, well almost. I’ll talk about the adjustments I made after the recipe was developed.

Let’s breakdown the difference between a quick bread and a cookie batter. Quick breads rely on leavening agents alone to define their structure and texture. Cookie batters rely on creaming fat and sugar together to develop a structure and texture. Yes, cookie batters use baking soda (a leavening agent), but that agent needs a catalyst to activate its rise. Basically, banana bread comes together by literally just mixing everything in a bowl and banana bread blondies require a step by step procedure starting with: creaming the sugar and butter, add the eggs, then mix the dry ingredients, then adding the banana. Scroll down to see how I amended this recipe.

When I was developing this recipe, I mistakenly used the quick bread method leading to my blondies being a little bit too “cake-y” for my liking. After talking about the cookie batter method, I realized that I should have creamed the fats and taken he process step by step to create the proper texture of a blondie. I’ve amended the directions below and know that you will not regret making these delicious cookie bars. The flavors of banana bread surge in this recipe and you’re just gonna love it.