Butterscotch Banana Blondies
I love butterscotch morsels and I have a ton of recipes that use them. Butterscotch Banana Blondies use both butterscotch morsels and ripe bananas. They are absolutely dreamy. I mean it. They have a rich Browned Butter Icing to die for. This cookie has everything going for it. Seriously.
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I needed to stock my freezer with goodies in February. John likes to give them out to friends whenever he’s out. I had a ton of overripe bananas on hand. I decided to make up a batch of these blondies, plus a chocolate version. Both turned out incredibly good. We got tremendous feedback from those he gave these out to. They all loved ’em.
I can’t recommend Butterscotch Banana Blondies highly enough. They’re great for almost any occasion. Each batch makes 48 luscious blondies. So they’re terrific for tailgating parties, potlucks, family reunions or even during the fall for holiday parties when you need a lot.
If you want a “knock your socks off” dessert, Butterscotch Banana Blondies will do it. You’ll be drooling over every mouthful.
Butterscotch Banana Blondies are irresistible.
If you enjoy butterscotch chips, you’ll love these luscious cookies.
The nice thing about this recipe is it makes a lot. That makes it terrific for potlucks and family reunions.
The butterscotch and caramel flavors of these bars are so scrumptious.
Here’s what I did.
I used these ingredients for the blondie.
Place softened butter in a mixing bowl. Add brown sugar, eggs, vanilla and salt.
Cream with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add mashed bananas and butterscotch morsels.
Stir with a wooden spoon to combine.
Spread mixture into a greased 12×17″ cookie sheet. Bake at 350 for 30-40 minutes or until a toothpick inserted in center comes out clean.
I used these ingredients for the Browned Butter Icing.
Make icing about 5 minutes before the blondies are due to come out of the oven. Place butter in a small skillet over low to medium heat. Add brown sugar.
Add half-and-half.
Stir until melted.
Remove from heat and add powdered sugar.
Whisk ingredients until smooth.
Pour Browned Butter Icing immediately over top of hot blondies after they come out of the oven.
Butterscotch Banana Blondies are terrific for tailgating parties.
These are sure to cure any sweet tooth craving.
These blondies are so delicious, it’s hard to stop after just one.
Here’s the recipe.
BUTTERSCOTCH BANANA BLONDIES
(Recipe adapted from my Banana Blondies recipe)
Butterscotch Banana Blondies
Equipment
- 1 large mixing bowl
- 1 electric mixer
- 1 11x17" jelly roll pan
- 1 medium sauce pan
- 1 whisk
Ingredients
BLONDIES:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups brown sugar packed
- 2 large eggs
- 1 cup unsalted butter softened (2 sticks)
- 1 tbsp. vanilla extract
- 1 cup ripe bananas mashed with a fork and packed (about 2 large bananas)
- 1/2 tsp. sea salt
- 11 oz. pkg. butterscotch morsels
BROWNED BUTTER ICING:
- 1/2 cup unsalted butter 1 stick
- 1 cup light brown sugar packed
- 2 cups powdered sugar
- 4 tbsp. half-and-half
Instructions
BLONDIES:
- Place butter in a mixing bowl.
- Add brown sugar, eggs, vanilla and salt.
- Mix with an electric mixer until thoroughly creamed.
- Stir in flour, bananas and butterscotch morsels and mix until combined.
- Pour mixture into a greased 11x17” cookie sheet.
- Bake at 350° for about 30-40 minutes until a toothpick inserted in center comes out clean.
- Frost brownies with browned sugar icing as soon as they come out of the oven.
BROWNED BUTTER ICING:
- Melt butter over medium heat in medium-sized saucepan.
- Add brown sugar and half-and-half and bring to a boil.
- Remove from heat.
- Cool icing 5 minutes.
- Add powdered sugar and whisk until smooth.
- Spread over warm blondies.
- Refrigerate before cutting into bars.
Notes
NOTE: I have added the icing over both cooled or hot blondies. But the icing spreads better over hot blondies just out of the oven.
© Can’t Stay Out of the Kitchen
Nutrition
Don’t Butterscotch Banana Blondies look marvelous?
Every bite will have you drooling.
This is a terrific way to use up ripe bananas!
You may also enjoy these delicious recipes!
Banana Sea Salt Caramel Blondies
Fudge Frosted Chunky Monkey Brownies
Butterscotch Banana Blondies
Equipment
- 1 large mixing bowl
- 1 electric mixer
- 1 11x17" jelly roll pan
- 1 medium sauce pan
- 1 whisk
Ingredients
BLONDIES:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups brown sugar packed
- 2 large eggs
- 1 cup unsalted butter softened (2 sticks)
- 1 tbsp. vanilla extract
- 1 cup ripe bananas mashed with a fork and packed (about 2 large bananas)
- 1/2 tsp. sea salt
- 11 oz. pkg. butterscotch morsels
BROWNED BUTTER ICING:
- 1/2 cup unsalted butter 1 stick
- 1 cup light brown sugar packed
- 2 cups powdered sugar
- 4 tbsp. half-and-half
Instructions
BLONDIES:
- Place butter in a mixing bowl.
- Add brown sugar, eggs, vanilla and salt.
- Mix with an electric mixer until thoroughly creamed.
- Stir in flour, bananas and butterscotch morsels and mix until combined.
- Pour mixture into a greased 11x17” cookie sheet.
- Bake at 350° for about 30-40 minutes until a toothpick inserted in center comes out clean.
- Frost brownies with browned sugar icing as soon as they come out of the oven.
BROWNED BUTTER ICING:
- Melt butter over medium heat in medium-sized saucepan.
- Add brown sugar and half-and-half and bring to a boil.
- Remove from heat.
- Cool icing 5 minutes.
- Add powdered sugar and whisk until smooth.
- Spread over warm blondies.
- Refrigerate before cutting into bars.
4 Comments
Rossi Grace
January 31, 2023 at 7:11 am
Someone needs to proof read these recipes.
Teresa Ambra
January 31, 2023 at 12:55 pm
Rossi Grace, I do try to proof the recipes, truly I do. But sometimes I miss something. I’ve corrected the recipe, but see my other response. You can add the icing either way – on cold or warm blondies just out of the oven. Thanks for letting me know the inconsistency.
Rossi Grace
January 31, 2023 at 7:11 am
So this recipe at one point says to ice them hot and another time to cool completely before icing. Do any of you test these recipes? Or proof read them at least?
Teresa Ambra
January 31, 2023 at 12:53 pm
Rossi Grace, Thanks for bringing this recipe to my attention. I have actually added the icing both ways–over cooled blondies or over hot bars right out of the oven. Actually the icing spreads better over hot blondies than over cooled ones, but it will work either way. I’ve corrected the recipe to reflect this.