Banana Blondies

July 28

I used to hate baking. I’d occasionally be driven by some desperate craving into making some cookies or something, but then I’d just grumble the whole time as I grudgingly measured and sifted.

Somewhere along the way in the past year or so, that’s all changed. I enjoy it so much more now, and while my first love in the kitchen will always be cooking savoury dishes, I have now found much joy and satisfaction in making my own desserts and bread as well.

And you know to whom I credit my change in attitude? Mama Pea! A majority of my first baking attempts were recipes from her blog that were both delicious and foolproof. And when I say foolproof, I really mean it; if I could get them to work, anyone can!

I was super excited to get a copy of her new book that just came out:


I love that it’s not just a typical cookbook; just like on her blog, every recipe in it is accompanied by an endearing story about her family relating to the food. I have found myself just sitting on the couch, reading through the stories, just like I would a novel.

One of my favourite Mama Pea recipes is her “Double Chocolate – Single Chin Brownies” (which is featured in the book). Besides the awesome name, it’s just a super simple, super tasty recipe. Today, I had a sudden craving for it, but alas, no chocolate chips were to be found in the house. So I improvised, and came up with…

Banana Blondies (inspired by this recipe by Mama Pea)

1 C + 2 TB whole wheat pastry flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 bananas, mashed (just under 1 C)

1/4 C unsweetened applesauce

1/4 C firmly packed brown sugar

1 TB agave syrup

1 tsp vanilla extract

2/3 C roughly chopped pecans


Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, whisk together remaining ingredients (except pecans).

Add wet ingredients to dry, and mix until just combined.

Fold in pecans.

Pour and spread evenly into a lightly sprayed 8 x 8 pan.

Bake in oven for 18 – 20 mins, until lightly browned and edges start to pull away from the sides of the pan.

Cool completely. Cut into squares.

I have to confess that I’ve actually never had blondies, so I have no idea how these measure up. But I can tell you they were tasty! These blondies are just the way I like my brownies: moist, cake-like, and not overly sweet. And the fact that these have zero butter or oil in them is a bonus!

Enjoy! 🙂


Posted by on July 28, 2011 in Kitchen Adventures


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