Brown butter banana blondies from 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (page 74) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alinutzamica on June 15, 2025

    I used 200 g of sugar in the batter and 1 tbsp of sugar and 1 tbsp inulin in the cream cheese. Next time I will reduce the sugar to 150 g. The cake is very good, but as Jviney said, the cake came out a bit raw in the middle but I suspect that's the cream cheese.

  • Jviney on January 29, 2025

    Very good, the flavor of banana bread and consistency of a blondie. I baked mine in a metal pan for the full 28 minutes, maybe even a minute longer, and would call them mostly raw in the middle. I almost wonder if it was tested in a 9x9 pan but I do like the thickness in the 8x8.

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