You remember during the first lockdown, everyone was making Banana Bread? I honestly think most people were making it because it was so simple to make. Like, who doesn’t like Bananas?
Instead of the typical Banana Bread recipe, I wanted to put a spin on it and make Banana Blondies. Not to be confused with the traditional Brownies, this recipe doesn’t contain any chocolate or cocoa.
To get even more extreme, I made Chamomile Banana Blondies with Salted Caramel Frosting.
Is Chamomile Edible?
Yes, chamomile leaves and flowers are both perfectly safe to eat, with a couple of caveats. Be sure the herb hasn’t been sprayed with pesticides or herbicides. By the way, the leaves and flowers are both edible
The flavors are out of this world and I know you will enjoy it. Now the actual recipe does not contain Chamomile, but it’s topped with editable flowers. You can leave out the flowers, if desire.
What does Chamomile Flowers taste like?
The flowers have a slight apple taste.
What is the difference between a Blondie and a Brownie?
Instead of an intense chocolatey flavor, blondies have notes of caramel and butterscotch, thanks to brown butter, a key ingredient in many blondie recipes.
Whereas most brownie recipes call for refined granulated sugar, brown sugar adds moistness, chewiness, and a rich molasses flavor to blondies.
What’s the texture like?
The texture is the perfect amount of soft, chewy, fudgy and delicious taste of banana with the Chamomile flowers are phenomenal.
Can you add nuts or chocolate to the blondies?
Yes. You can add 1 cup your favorite nuts such as Walnuts, Pecans, to the mix. Make sure they are chopped. For chocolate, you can add 1 cup of Dark, Milk or White Chocolate Chips.
Let’s get started…
Yields: 15 squares or 30 triangles
- 1 cup butter, melted (I use salted butter)
- 1 ½ cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mashed banana (about 2 medium bananas)
- 1 container Salted Caramel Frosting
Make it from scratch:
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 5 – 6 Tablespoons heavy cream, divided*
- 1/4 teaspoon salt
- 2 and 1/2 cups confectioners’ sugar, sifted
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper or foil then spray with cooking spray. Set aside.
- I’m a small bowl, smash bananas using a fork and set aside.
- In the bowl of a stand mixer, add melted butter and sugar. Mix until combined.
- Add in eggs and vanilla extract and continue mixing until incorporated.
- Using a wooden spoon, mix in salt, flour and banana mixture until batter is smooth.
- Using a rubber spatula, spread evenly in prepared pan.
- Bake for 25 to 30 minutes, or until center is set. Remove from oven and let cool before frosting.
Step by step below.
- Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes, whisking every 30 seconds or so. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
- With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
- Allow blondies to completely cool about 20 to 30 minutes and using a spatula, spread an even layer on top.
- Add sea salt on top and garnish with edible chamomile flowers; optional. See Below.
Store Bought Frosting:
1. Place frosting container with tops off. Microwave for 30 seconds and let it cool for 5 minutes.
2. Pour on top of blondies and using a rubber spatula, gently even out the layer; creating a “swirl pattern”.
5. Cut blondies into 15 squares. (See Below)