Banana Chocolate Coconut Blondies Food

CHOCOLATE COCONUT BLONDIES

Steps:

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
• In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
• Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.
• Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
• Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.

BANANA CHOCOLATE CHIP BLONDIE BARS

Steps:

• Preheat oven to 350° F. Line an 8x8 baking dish with parchment paper or foil and spray with cooking spray. Set aside
• In a large bowl combine the melted butter and brown sugar. Mix until combined. Add vanilla and egg, mix until fully incorporated. Add four and stir until combined. Next add the mashed banana and chocolate chips. Stir just until combined without over mixing. Pour into greased pan. Bake for 22-28 minutes.
• Cool for at least 10 minutes before cutting. Cut into 9 large bars or 16 small squares. Store covered in fridge for up to 1 week.

CHOCOLATE-CRUSTED BANANA BLONDIES

Steps:

• Heat oven to 375 degrees. Line a 9-by-13-inch baking pan with parchment, and grease with butter.
• Melt 1 stick of butter in a saucepan over low heat or in microwave. Put the chocolate wafer cookies in the bowl of a food processor and process to make fine crumbs. Add the light brown sugar, melted butter and a pinch of salt. Process until the mixture is the consistency of damp sand. Dump the mixture into the pan and press it into an even layer. Bake for 7 to 10 minutes, or until the surface is firm. Remove the pan and set aside.
• Reduce oven heat to 350 degrees.
• In a large skillet over medium heat, melt 12 tablespoons butter, then let it cook until the foam subsides and butter turns a deep nut brown, about 5 minutes. Cool.
• In a large bowl, whisk together bananas, eggs, dark brown sugar and rum. Whisk in brown butter. In a separate bowl, whisk together flour and fine salt. Fold into batter along with the toasted walnuts. Pour the mixture over the prepared crust and spread evenly. Sprinkle top with flaky salt if using.
• Transfer pan to oven and bake until the top is firm and a toothpick inserted in the center emerges with a few crumbs attached (or clean) but not wet, 45 to 55 minutes. Cool completely on a wire rack; cut into 24 bars.

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch baking pan.
• In small bowl, combine flour, baking powder and salt.
• In saucepan, melt butter over low heat.
• Remove from heat.
• Stir in brown sugar and vanilla; add eggs, stirring until well blended.
• Stir in flour mixture into sugar mixture just until blended.
• Stir in coconut and pecans.
• Spread batter evenly in prepared pan.
• Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
• Do not overbake; blondies will firm as they cool.
• Cool completely in pan on wire rack.
• When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
• Variations: Pecan Blondies--leave out coconut.
• Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.

BANANA CHOCOLATE COCONUT BLONDIES

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9×13 baking pan.
• Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut.
• Pour in the prepared baking pan.
• Combine shredded coconut, melted butter, and sugar; sprinkle over top.
• Spread about 1/4 cup of chocolate chips over the top.
• Cook for 25-30 minutes or until golden brown.
• Makes about 16 bars.
• *Bar cookies may be stored, tightly covered, in the pan in which they were baked.

BANANA BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS

Steps:

• Preheat oven to 350°F Grease a 13x9 inch metal baking pan.
• In a medium bowl, combine flour, baking powder and salt.
• In a large bowl, using electric mixer, beat butter and granulated and brown sugars until light and fluffly. Beat in vanilla. Add eggs and bananas, beating well. Add flour mixture and beat just until combined. Fold in chocolate chips and walnuts.
• Spread batter in prepared pan. Bake in preheated oven for 30 to 35 minutes or until light golden brown and starting to pull away from sides of pan. The center will be slightly soft to the touch.
• Let cool completely in pan or rack. Cut into bars.