Indulge in fudgy, gluten-free Reese’s and banana blondies. A perfect blend of chocolate and banana for a delicious treat!
Indulge in a Rich, Gluten-Free Treat with a Perfect Blend of Peanut Butter and Banana
Reese’s and Banana Blondies are a delightful treat that combines the rich flavors of chocolate and bananas. To make the blondie layer, you will need ingredients such as melted butter, light brown sugar, eggs, vanilla, ripe bananas, gluten-free plain flour, and Reese’s Butter Cups. The preparation involves mixing the melted butter with brown sugar, incorporating the eggs and bananas, and then folding in the dry ingredients. The addition of Reese’s adds a sweet and nutty flavor that complements the bananas perfectly. The blondie mixture is baked in a greased and lined 8”x10” tin, taking about 25 minutes at 180°C until golden brown and slightly soft to the touch.
To enhance these blondies, a rich ganache layer is prepared using dark chocolate, double cream, and butter. This mixture can be melted in the microwave or over a bain-marie, creating a smooth and glossy topping. After pouring the ganache over the cooled blondies, it is recommended to refrigerate them for a couple of hours, or ideally overnight, to allow the ganache to set properly. Once set, the blondies can be cut into portions, providing a sweet and indulgent dessert that showcases the delicious combination of chocolate and banana.
Indulge in a Blissful Fusion of Peanut Butter and Banana in Every Chewy Bite!
Today I’m making Reese’s and banana blondies I’m doing this glutenfree this recipe works great glutenfree but it doesn’t have to be so let’s get started I’m going to get my bowl and I’m adding in some melted butter and then next I’m adding in light brown sugar and then we’re going to give that.
A mix I’m using a spatula instead of a whisp because don’t really want to whis too much air into this we’re just mixing this until it’s combined it may look a bit separated at this point that’s totally fine cuz when we add in the eggs it’ll all bind together so now I’m going to add in the eggs and banana do you want the banana to be mashed I think.
Smashed might be a better word for it with the bananas you want them to be overly ripe to be honest my bananas look like this they’re good for eating but when baking with bananas you want them to be slightly black maybe slightly Squishy in texture they’re the sweetest they’ve got more flavor so add in the egg and and.
Banana also I need to add in my vanilla as well again mixing this in just until it’s combined we just want this to be looking a bit more cohesive next is to add in the flow I am using Dub’s Farm today this has been the best brand when it comes to gluten-free baking the supermarket ones might be good now but.
When I’ve used them before and this would have been a couple of years ago they just weren’t as good particularly Asda I’m hoping they’ve gotten better but they’re one I did not like for baking in goes the flour and I’m also adding in a pinch of salt as well now it’s time to fold this in.
Because I’m doing this glutenfree I really don’t have to worry about over mixing it so we’re just mixing in until most of the flour is combined so now it’s time to add in the Reese’s normally I would use the 90 G bags of mini Reese’s the ones that don’t have the foil around them however they are so expensive so what you can do is you can.
Use the bigger ones and then chop them into nice size chunks but I saw these on sale so this one is like a mixture between the milk chocolate and the white chocolate buttercups with the amount that I need there are going to be some left over in this bag which what a shame I’m also going to chop these up as well because I think they’re just slightly.
Too big so I’ve chopped up the reees I only did a rough chop because I like it when it’s quite chunky so I’ve got like quite a big bit there that’s about half and then there’s other little tiny bits so now it’s time to add this into the mix like with anything do double check when it comes to allergens I don’t need to tell people who who do have these um.
Allergies and and intolerances but yeah double check and now it’s time to fold these in so we just want these to be distributed throughout we want all of that flour to be mixed in now so now this is all done it’s all mixed in so it’s time to put into the baking tin so I’ve greased this with butter and then.
I’ve lined it with baking paper and now it’s time to pour this in it’s quite a wet mix so it should spread out on its own a little bit and then I’ll spread this out spatula because it hasn’t quite got to the edges I just made baking 101 era I did not preheat the oven love for my mistake preheat the oven at 180 so this needs to.
Bake it really depends on how squidy and you like a blondie so I would recommend 25 to 30 minutes I’m going to put it in for 25 and then see how it looks we want it to be slightly golden on top when you press it it might have a little bit of squidge to it but it should still be quite firm at the oven I just wanted to show a bit closer what it.
Looks like as you can see it’s nice and golden it’s got a nice crust on top you see around the outsides it’s a bit more Browner I’m just going to jiggle it and then you’ll see it doesn’t really wobble that much there’s no wobble there however when you poke it it’s still quite soft in the middle exactly how I like it.
Because it goes nice and Squishy in the middle however that might be too undercooked for some people so yeah cook it for an extra 2 5 minutes whatever you prefer so the Blondie has fully cooled now and I’m going to put a ginach on top you don’t have to do this it can be left as it is but I like the gach because kind of cuts through that sweetness a.
Bit so starting off with our chocolate I’m using dark chocolate so breaking that up into square and then adding cream we’re going to be using equal parts cream and butter so I’m just chopping up into chunks again just melt more evenly Mak a little bit quicker too now I’m going to put this in the microwave 30C intervals.
Stirring after each interval so I’ve got my Blondie and I’ve got my ganache now ideally you do want to leave this to cool for about from like 10 15 minutes just so it thickens up a bit this mainly so you can make it look a little bit neater I’m not really too bothered by that so I’m just going to pour it on straight away and then I’m going to get.
Palette knife I’m using a cranked one that means if you can see here it’s just got that little angled bit there this is a a lot easier to decorate with compared to one that’s just completely flat so what I like to do it’s kind of a bit hard to show cuz this is quite liquidy I like to get my knife and then go zigzag across now I’ve done that I’m going to.
Put this in the fridge again I’m leaving this to set overnight you don’t have to it probably take about an hour to set I prefer blondies the next day I think they just get nicer texture all the flavors melt together and I will cut this up tomorrow the next day and I’ve chopped them up and here is what they look like nice and gooey they’ve got all.
The chunks of the Reese’s in there there’s a big chunk of the white chocolate one in the corner on the bottom here obviously I’ve got to try one see if they are any good cheers so hopefully you enjoyed this hopefully you make them let me know if you do let me know if you’ve changed it at all I really love bouncing ideas off.
Of people so I’m off to finish this and maybe eat another one
