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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Banana Cake w/ Cream Cheese Frosting

Delicious is the only word to describe this cake. This cake plus the carrot cake I made recently would both be amazing desserts for any holiday gathering. We will be able to gather again eventually, and we will celebrate with cake!

 This is a large batch recipe making it perfect for freezing or sharing with family and friends. I used the same frosting recipe that i used for the carrot cake.







Banana Cake w/ Cream Cheese Frosting
Makes 2-3 cakes or 4 loaves

 Ingredients
For the Cake
  • 4 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 1 cup unflavoured oil
  • 1/4 cup milk of choice
  • 1/4 cup sour cream
  • 6 mashed ripe bananas (about 2 cups mashed)
  • 4 large eggs 
  • 1 tablespoon vanilla
For the frosting
  • 1/2 cup salted butter, softened
  • 1 8oz package cream cheese, softened (full fat - brick form)
  • 2 cups confectioners’ sugar
  • 1/2 tablespoon meringue powder
  • 1 teaspoons vanilla extract
  • pinch of salt
Directions
  1. To make the cake; Preheat oven to 350F. Grease & flour some cake pans. You can get 2 bundt, 4 loaves or a combination of other dishes. You could also make a lot of muffins. 
  2. Combine flour, baking powder, baking soda, salt and sugars in a large bowl.
  3. Make a well in the centre and add the rest of the cake ingredients. Mix just to combine. At this point you could add nuts or chocolate chips if you want to. 
  4. Spread batter evenly among all your baking vessels. 
  5. Bake for 25-35 minutes for cakes & loaves or 15-20 minutes for muffins. Use a cake tester or toothpick to be sure they're cooked in the middle before removing from the oven. 
  6. To make the frosting; whip the butter and cream cheese with an electric mixer on medium speed until well combined.  Use a large bowl.
  7. Add sugar, meringue powder, vanilla and salt. Beat on low to combine (so you don't make a mess), then on high until the frosting is fluffy. 
  8. Spread or pipe the frosting over the cooled cakes. If you would like to freeze the cakes, add the frosting later once they have thawed out. 
  9. You can decorate with walnuts, coconut, rose petals, pistachios, lemon zest - there are so many ways to make your cakes pretty. 
  10. Store the frosted cakes in the fridge.
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