A delightful twist on classic banana bread, these blondies are topped with a luscious brown butter glaze.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Using parchment paper can make removing the blondies easier.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs, mashed bananas, and vanilla extract to the bowl and mix until combined.
Mash the bananas thoroughly to avoid lumps in the batter.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Do not overmix to keep the blondies tender.
Fold in the chopped walnuts and spread the batter evenly into the prepared pan.
Use a spatula to level the batter for even baking.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Check the blondies a few minutes before the timer ends to avoid overbaking.
While the blondies bake, melt the butter in a saucepan over medium heat until it turns golden brown. Remove from heat immediately.
Watch the butter closely to prevent burning.
Whisk in the powdered sugar, vanilla extract, and milk until smooth and slightly thickened.
Adjust the milk quantity for your desired glaze consistency.
Pour the glaze over the warm blondies and spread evenly. Let cool before slicing.
Glazing while warm helps the glaze adhere better to the blondies.
Slice into squares and serve. Enjoy your delicious banana walnut blondies!
Use a sharp knife for clean cuts.
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