Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Banana-Date Blondies
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- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 40 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 9 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 28 milligrams
- Sodium
- 34 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Sugar
- 6 grams
- Protein
- 2 grams
These moist, chewy blondies are sweetened with dates and bananas, which means there’s zero added sugar. They’re an irresistible treat for anyone craving a fudgy blondie packed with flavor. Half the dates are blended with the banana to sweeten the batter, while the other half are chopped and added with walnuts to give the blondies crunch and chew.
- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 40 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 9 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 28 milligrams
- Sodium
- 34 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Sugar
- 6 grams
- Protein
- 2 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line the dish with parchment paper, leaving a 2-inch overhang on two sides.
- Whisk the flour, baking soda and salt together in a large bowl and set aside. Toss 1 cup of the dates with the flour — this will keep the date pieces from clumping together.
- Melt the butter in a large skillet over medium-high heat. Pour the butter into a heat-safe bowl, leaving enough to coat the bottom of the skillet. Set the butter in the bowl aside. Add the banana and the remaining 1 cup dates to the skillet and cook, stirring frequently, until the dates are soft and the bananas start to brown, about 5 minutes. Remove from the heat and let cool for about 5 minutes.
- Add the dates and bananas to a blender, scraping any browned bits from the skillet. Add the reserved melted butter and blend until very smooth. Pour the mixture from the blender into the flour mixture and stir. Add the eggs and vanilla and stir until completely combined. Fold in the walnuts. Spread into the prepared baking dish. Bake until set and crusty on top, 30 to 35 minutes.
- Let the blondies cool for 30 minutes in the baking dish. Place the dish on a cooling rack and cool completely. Remove the brownies from the pan and cut into 40 rectangles. Serve immediately or store in an airtight container for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
