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I love banana bread, but sometimes the baking time is a deterrent to making it. We have finally hit the triple digits in Phoenix a time or two, so I don't really want my oven on for that long. But, I had 3 very ripe bananas that I wanted to use up, plus I needed to take treat to a church activity. So, I came up with these Salted Caramel Banana Blondies!
There are a couple of secret ingredients that make these blondies so tasty:
Another great thing about this recipe is that it makes a big batch when you bake them in your half sheet pan. If you bake them in something smaller, add about 10 minutes to your bake time. I had plenty to take to the activity, plus leave some to enjoy at home!
Here are some other recipes you may enjoy:
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This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! Well, after being spoiled this year with prolonged cool temperatures, rain and also wind, today in Phoenix, we are well into the 90s! 97 is supposed to be the high I believe! You know what it means when the thermometer goes over 100 degrees, baking at our house will come to an end for a few months. So, I am going to share one last fantastic recipe with you created out of necessity that is perfect for all of you prolific beet grower! It is a Quick Sweet Beet Bread Recipe!
This post contains affiliated links. I will be compensated for purchases made at those links with no additional cost to you. Thank you for your support.
I have always loved butterscotch pudding. When I was a little girl, I loved coming home from school to an afterschool snack of warm, freshly made, butterscotch pudding made by my mother.
The other week, when my grandkids and I made Cloud Bread together, I had the idea that Crème Brulee would be a great idea. That I had the even better idea of making BUTTERSCOTCH Crème Brulee! And, don't worry, this is not the kind that you have to bake in the oven in a water bath. I made it stovetop, so it is basically pudding but I also had fun using my Brulee Torch on it to made the crispy sugar top! This recipe will serve 4. But, my husband and I are the only ones home right now, sooo..., it served 2. We were definitely not mad or sad about that.
If you liked this recipe, you won't want to miss these:
This post contains affiliated links. I will be compensated for purchases made at those links with no additional cost to you. Thank you for your support. As the saying goes, necessity is the mother of invention. I had some fresh blackberries that needed to be used as well as some very ripe bananas. I wasn't in the mood to make bread or pie, so VOILA! This Banana Blackberry Crumble is born! I baked it in my large cast iron skillet, which seems so down home and comforting for some reason. Who knew that berries and bananas could marry so well? Since my tastebuds have never totally recovered from Covid, my friend Rhonda, my husband and my son all gave this recipe the thumbs up. The first step is to get the blackberries ready. By adding the cornstarch, sugar and lemon juice to them first, the juices will begin to flow, giving this crumble its moist goodness. Next, you mix up the crumble ingredients. The butter should be cold, (not frozen), and cut into the dry ingredients so that it lives up to its name...crumble. Finally, prepare the bananas. When I first made this recipe, I simply sliced them and then caramelized them on one side. But, Rhonda suggested chopping them a bit smaller and caramelizing them then mixing them with the berries a bit more so that the flavor of the berries and the bananas combined rather than being in layers. I'm going to try it that way next time and see which method we prefer. If you try it before I do, please let me know your thoughts. I do think that the caramelizing step is very important to the final outcome of this recipe. Of course, you can't serve a crumble without a scoop of ice cream on top. We were out of vanilla and used Chocolate Chip Cookie Dough, lol. I think vanilla would have been better! If you loved this post, you may enjoy these as well:
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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