Yesterday was the last day of after school sewing classes at our elementary school. The last day to have to think of a good nut free bit of baking to bring in for the kids before the lessons started. This time I was interested by a recipe over at Cookies and Cups and decided to give it a try. I did brown the butter as was suggested as an option to try and substituted a bit of the vanilla flavouring for rum. The browned butter gave it more adult appeal I think. Just be cautious when browning the butter to do it slowly and not burn it. When browning the butter you are browning the milk solids in the butter. You'll want them to be browned...but not blackened. The recipe was quite nice and not overly banana...I think the browned butter icing (I also browned the butter on that as well) distracted from the banana flavour and increased the butter flavour quite a bit.. It is well worth a try and quite easy to prepare. If you are looking for a nut free school option, you might like to give this a go.
1/2 cup butter, melted and brown if you like
1 cup golden sugar
1 tsp vanilla
1/2 tsp rum flavouring
1/4 tsp salt
1 cup flour
1 medium banana mashed (about 1/2 cup)
Brown Sugar Frosting
1/4 cup butter, melted and browned if you like
1/2 cup golden sugar
2 Tbsp milk
1 cup powdered sugar
Preheat oven to 350F. Line a 8X8 inch pan with foil and grease foil. In mixing bowl, cream the melted butter and golden sugar until combined. Add in egg and flavourings and mix to combine. Mix in mashed banana and mix to combine. Add in flour and mix to combine.
Spread batter evenly into foil lined pan and pop into oven for 25-30 minutes or until center is set. My oven is convection and set it to 350F and checked at 15 minutes and it was already firm in the center and done. Remove pan from oven and set to cool.
For frosting, melt butter in pan and continue to swirl while browning if you are going to brown the butter. If not, once melted, add in sugar and milk and heat while stirring until it reaches a boil. If browning butter, add the sugar and milk once you have browned the butter to the amount you want. Remove from heat to cool for 5 minutes before adding the icing sugar. You'll want the butter and golden sugar and milk to be still quite warm when you add the icing sugar.....so stick to the 5 minute guideline and do not let it cool completely. Stir in the icing sugar with a whisk to get it nice and smooth and immediately pour over the blondie and spread evenly. The icing will start to set up and crust on the surface shortly. Allow to cool completely before cutting or you may run the risk of your frosting running away on you.