new york times banana blondies

These were not blondie consistency, more like a banana bread cake, and I wanted a blondie!!  As usual, I did eat them too soon after baking, I figure they’d surely be denser and richer a few hours later, as banana bread always is.   Overall, these were yum, better than banana bread due to the abundance of brown sugar, toasted walnuts and chocolate.  Oh, and they were EXTREMELY easy!  But when a recipe starts with “New York Times” I have high expectations, seeing as the New York Times Chocolate Chip Cookies are the only other recipe I’ve ever made that start that way.  Yeah, that makes sense, right? 

Calorie estimate: 220/bar

16 servings


6 T butter

2/3 cup brown sugar

1 egg

1 cup banana puree
1/2 cup whole wheat flour
1/2 cup all purpose-flour
1/2 t baking soda

1/2 t vanilla

1 cup chocolate chips (I chopped half milk, half semi-sweet chocolate chunks)

1/2 cup walnuts (I toasted them for a bit first)


Preheat oven to 350. Butter a nine-inch-square baking pan.
Cream butter, add sugar and beat in egg. Stir in banana puree. Stir in flours and baking soda. Add vanilla.
Add chocolate chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.


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