Once upon a time butterscotch used to be my favorite flavor when it came to desserts, but sadly it's one of those flavors that isn't seen much here in Mexico. And it's a shame! I'm so glad that I remembered that I had a bag of butterscotch chips my BFF sent in a care package a couple of months ago. Otherwise my kiddies may had never known the awesome deliciousness that butterscotch is. My craving for butterscotch was so intense that I doubled the recipe so that everyone could have an extra blondie.
These bars were super easy to whip up. I mixed everything together in one bowl with a wooden spoon. I did have one teeny, tiny mishap while making these Banana Butterscotch Blondies... I forgot to add the eggs. They were hiding behind my mixing bowl and I didn't notice them until the blondies had already been in the oven for 15 minutes. Oops! But you know what? These Banana Butterscotch Blondies were still pretty darn amazing. And the kiddies loved them! (As did all the grown-ups!) Now I just have to find a way to score more butterscotch chips to make these blondies again.
Banana Butterscotch Blondies
(Recipe from Hun... What's for Dinner?)
- 2/3 cup melted butter
- 2 cups light brown sugar
- 2 cups mashed banana (about 4 large ripe bananas)
- 1 tablespoon vanilla extract
- 2 eggs (optional).
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups butterscotch chips
Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter. In a large bowl mix together the melted butter, brown sugar, mashed banana, vanilla, and eggs with a wooden spoon. Stir in the flour, baking powder and salt until no flour is visible. Gently fold in half of the butterscotch chips. Pour the batter into the prepared baking dish; sprinkle the remaining butterscotch chips on top. Bake at 350°F for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven; let cool slightly. Cut into bars and enjoy with an ice cold glass of milk.