Well bless my soul, what’s wrong with me? I can’t stop eating these damn blondies.
Ooey-gooey, marshmallowy, peanut buttery, banana-licious Elvis Blondies.
These might just be my new favorite late night snack. I’ve also come to the realization that I love to bake with peanut butter and bananas. It’s seriously become an obsession. The bananas make it a ‘healthy’ obsession though, right? Okay, I know… it’s a stretch.
Elvis Blondies (Peanut Butter, Marshmallow, Banana)
makes one 9 x 13″ pan
8 tbsp salted butter (melted)
1 cup light brown sugar
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup ripe banana (mashed)
1/2 cup creamy peanut butter (plus a few extra tbsp for the top)
3 – 4 tbsp marshmallow fluff
Preheat oven to 350 degrees. Spray a 9 x 13″ baking pan then line with parchment paper. In a medium mixing bowl, combine the melted butter and brown sugar and beat until smooth and free of lumps. Add the egg and vanilla and mix until combined. Sift in the flour, baking powder and baking soda then stir with a wooden spoon until combined. Add the mashed banana and peanut butter and stir until completely combined. Spread in the prepared pan. Drop the extra peanut butter and the marshmallow fluff in random spoonfuls on the top then swirl throughout the batter using the edge of a butter knife.
Bake in the preheated oven for 20 – 25 minutes or until the edges are a nice golden brown. Don’t overbake them, you’ll want them to stay chewy gooey. Remove from the oven and let them cool completely in the pan then lift out, using the parchment paper as a nifty handle, and cut into squares.
Seriously, that wasn’t just my annoying habit of changing song lyrics in my opening commentary. I honestly could not stop eating these things.
Go ahead, laugh at my weak, weak power of will. Make some. Then come back and tell me if you could stop at just one.