White Chocolate Banana Brownies

Homecoming treat and mission bananas...

This epic white chocolate and banana combo is to die for; let your chocolate brownies take a back seat for a change!

So what do you do when you have surplus of bananas? Well, just go bananas over bananas! :P

Yes, a dozen or so of wonderfully ripe bananas, just that they ended up in the wrong kitchen. Give me plantains and I’ll love you for that, but bananas, I just don’t know what to do with them.

Today morning I woke up all determined. Before even I could get out of bed, I searched for recipes and bookmarked those I wanted to try today, including this one. Yes I wanted to try those today because I didn't want to do anything on a Sunday – after a crazy busy week, I deserve my lazy time. But, as usual nothing went as planned, thanks to the maintenance power shut down from 9.30 AM to 4.30 PM.  

Let’s get back to bananas. The thought of soon-to-be over ripe bananas in the kitchen has been haunting me for a while; it’s almost been a week and I still couldn't make up my mind as to what to do with them. Muffins, breads and shakes, I have tried it all, but just couldn't develop a taste for anything with bananas in it. I remember I had some white chocolate left from the slab I bought long back to try a white chocolate brownie, so I googled for a recipe with that combo. And tada…  I bumped into this one for Banana brownies. Since I like brownies, I thought I could live with it. 

Thanks to the recipe, I am two down with the bananas and four more to go.

Recipe adapted from here with minor changes.

YOU NEED

• All purpose flour 1 cup, (16 tablespoon)
• Bananas, 2 medium,  mashed
• While chocolate, 110 grams (4 oz)
• Powdered sugar, 6 tablespoon 
• Egg 1
• Unsalted butter, 60 grams (1/4 cup)
• Vanilla extract, 1 teaspoon
• Salt, 1/4 teaspoon (skip if using salted butter)

HOW TO

Melt butter and white chocolate together in a big microwave safe bowl for 30 sec - 1 min, depending on whether or not these ingredients were in the refrigerator.

To this add the sugar and mashed banana. Using a hand mixer mix together in low speed until combined. Although the original recipe called for granulated sugar, I powdered mine; I have had not so great experience with granulated sugar in baking recently, so I didn't want to take a chance. Also, I added only 5-6 tablespoon, as opposed to the 1/2 cup (8 tablespoon) in the original recipe, because we both love our dessert less sweet and both chocolate and banana were sweet enough to make up for sugar. To mash the bananas, I sliced it first and then let the food processor do the rest.

Without altering the hand mixer setting mix in egg, vanilla extract and salt.  Add flour and mix until completely incorporated.  At this point preheat oven to 180 degree Celsius. Prepare an 8" square baking pan line it with butter paper. I greased it, just to be doubly sure. Pour the batter into the pan and bake for 30-35 minutes or until tooth pick inserted comes out clean. Although the original recipe says 15-20 min, tooth pick test didn't pass at 20 min, so I left it for another 10 minutes. Let it cool completely before you cut it.  Before serving, remember to get a few amazing shots of this wonderful blondies.  I wouldn't lie, I ate this for my dinner :P along with a slice of sandwich. It was yum and as I said, if you serve banana brownies instead of bananas I can live with that!