The blondes meet banana bread in this rich and soft dessert

Is a blonde just a chocolate-free brownie? In fact, yes. Yes it is. Basically, a blonde is a brownie without cocoa; Its more neutral and avant-garde base throws a perfect base for all kinds of mixtures. It is a dessert that invites experimentation: you will find blondies dotted with caramel chips, superimposed M&M, filled with nuts or pacan, or swirling with peanut butter and Nutella. They are easy to make, constantly customizable and universally loved, much like their chocolate counterpart.

This particular blonde recipe takes this adaptable base and merges it with another classic comfort: banana bread. Instead of counting on the cocoa which gives the brownies their chocolate bite, these blondes look at roasted bananas for a naturally sweet and caramel flavor. The bananas perfume not only the dough with their undoubted fruity but also create a humid and tender texture which maintains each soft and fluffy square. A handful of warming spices – Cennamon, nutmeg, clove – strengthens this classic flavor of banana bread, while chopped chocolate chopped adds depth to balance softness.

This recipe, developed by my colleague Amanda Stanfield of our Birmingham, in Alabama, Kitchen test, is based on some intelligent techniques to guarantee that each bite has a rich banana bread flavor and this soft blonde texture.

Build the banana flavor

The first key step is to roast bananas in their peels. Instead of waiting for the bananas to go black and collapsed on the counter, this method quickly imitates this depth of softness while reducing excess humidity which could increase the dough. The high and dry heat of the oven derives their natural sugars, concentrates their flavor and makes them easier to crush into a smooth and uniform mixture. The roasting with their peels on a functional objective: the peel protects the fruit of direct heat, allowing bananas to soften and caramelize gently without burning or drying too much.

Key techniques to ensure the soft texture of the blondie

Another step which guarantees the perfect blond texture is to take the time of cream correctly the butter and the sugar for the dough. This aircraft the mixture, helping to create a lighter and less dense structure. The bananas naturally add density to bakery products because of their humidity and starch content, but the creation of the dough to counter it, keeping the blondes in stuffed animals instead of heavy.

Amanda also chose to omit baking powder, an ingredient sometimes found in blondes and brownies. The blondes are supposed to be rich and fudgy, not large and fluffy, and leaving the reins aside the leaven in the climb. The result is a denser crumb which remains faithful to the soft identity of the blondie while leaving the inspiration of the bread with bananas shining in the flavor rather than in the texture.

Banana bread, redesigned

What emerges from the oven is golden on the edges, fench in the middle, and flavored with bananas and spices. The chopped chocolate melts in pockets of wealth, while a pinch of salt puffy on the top refines each bite and keeps sweetness in check. These blondes were carefully cut into squares, but they are better appreciated slightly warm and disorderly, with the chocolate staining on your fingers. Serve them for an afternoon snack or dress them with a spoon of vanilla or butter ice for dessert. Part of the banana bread, partly blonde, they are a hybrid that offers the best of both worlds: comforting, soft and deeply satisfactory.

Cook mode
(Keep the screen awake)