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A white cake stand topped with pieces of banana slice with caramel frosting.

Banana Blondies with Caramel Frosting

These banana blondies with caramel frosting are so unbelievably good! They are dense, moist, fudgy and PACKED full of banana flavour.
4.89 from 9 votes
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Course: sweet
Cuisine: slices and bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 pieces
Calories: 345kcal

Equipment

  • Microwave or Thermomix
  • Beaters or a stand-mixer or Thermomix
  • Oven

Ingredients

For the banana blondies:

  • 115 g salted butter melted
  • 200 g (1 cup) brown sugar lightly packed
  • 2 tsp vanilla extract
  • 120 g bananas mashed (approx 1 large banana)
  • 1 egg room temperature
  • 150 g (1 cup) plain flour

For the caramel frosting:

  • 60 g butter melted
  • 100 g (½ cup) brown sugar
  • 2 tbs milk
  • 300 g (2 cups) icing sugar see notes

Instructions

Conventional Method

  • Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm x 20cm square cake tin with baking paper and set aside. 
  • Beat the melted butter and brown sugar together until well combined. 
  • Add the vanilla extract, mashed banana and egg, and beat until combined. 
  • Add the plain flour and stir through gently until combined. 
  • Pour the mixture into the prepared tin and bake for 25-30 minutes or until cooked through. 
  • Allow to cool in the pan. 
  • To make the caramel frosting, melt the butter in 30 second bursts (stirring each time) in a microwave-safe bowl on medium power (alternatively, you can use a saucepan). 
  • Add the brown sugar and milk and stir together. Place back into the microwave for 2-3 30 second bursts or until slightly thickened. Allow to cool slightly for a few minutes. 
  • Sift the icing sugar mixture over the top of the mixture and mix together.
    If the frosting is too thick to spread, add an extra 1-2 tablespoons of milk and continue mixing.
  • Spread the caramel frosting over the top of the blondies and allow to cool completely. 

Thermomix Method

  • Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm x 20cm square cake tin with baking paper and set aside. 
  • Place the butter (chopped) into the Thermomix bowl. Melt for 3 minutes, Speed 2, 80 degrees (or until melted). 
  • Add the brown sugar, vanilla extract, mashed banana and egg and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl. 
  • Add the plain flour and mix for 5 seconds on Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds. 
  • Pour the mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Allow to cool in the pan. 
  • To make the caramel frosting, place the butter, brown sugar and milk into the Thermomix bowl. Melt for 3 minutes on Speed 2, 60 degrees (or until slightly thickened. Allow to cool slightly. 
  • Sift the icing sugar mixture into the bowl and mix for 5 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds. 
    If the frosting is too thick to spread, add an extra 1-2 tablespoons of milk and continue mixing.
  • Spread the caramel frosting over the top of the blondies and allow to cool completely. 

Notes

RECIPE NOTES & TIPS
  1. Pure icing sugar or icing sugar mixture? You can use either! For a frosting that sets firm, choose pure icing sugar. For a soft frosting, choose icing sugar mixture. If you're planning to send the banana blondies in school lunchboxes, I recommend using pure icing sugar. 
  2. Bananas – it is important that you use spotty/overripe bananas, as they are sweeter and will add more flavour when baked.
  3. Storage - store these blondies in an airtight container for up to 3 days at room temperature, or in the fridge for up to a week. They can also be frozen for up to 3 months.
  4. Freezing - these banana blondies will freeze well for up to 3 months. Layer them in a good quality, airtight container and place baking paper between layers to prevent sticking. If freezing, I recommend icing them when you are ready to serve, although the icing can be frozen if required. Thaw overnight in the fridge and bring to room temperature before serving.
  5. What is the difference between a blondie and a brownie? While they have the same delicious, fudgy consistency and texture, the main difference between a blondie and a brownie is the chocolate content. While brownies are made with cocoa powder and chocolate, blondies are made without cocoa powder and are more of a vanilla-based bar. They are like a brownie’s blonder cousin!
  6. Customise with some of your favourite add-ins! Try adding some chopped pecans or walnuts, butterscotch, white chocolate or Caramilk baking chips or chopped fudge pieces. Even ¼ teaspoon of ground cinnamon makes a spicy variation!

Nutrition

Calories: 345kcal | Carbohydrates: 64g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 90mg | Potassium: 78mg | Fiber: 1g | Sugar: 52g | Vitamin A: 295IU | Vitamin C: 0.7mg | Calcium: 27mg | Iron: 0.9mg