Food and Recipes Desserts Bars Peanut Butter-Banana Blondies 4.8 (4) 1 Review There's a secret ingredient that makes these bars extra tender. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on August 15, 2023 Save Rate PRINT Share Close Photo: Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely Active Time: 15 mins Total Time: 2 hrs 40 mins Servings: 12 Jump to recipe If you've ever had a slice of chocolate cake made with mayonnaise, you won't be surprised by how well it works in other baked goods. Because it's a mixture of oil and eggs, mayonnaise makes baked goods incredibly moist and delicate, just like in these blondies. You may worry about the taste of mayonnaise coming through, but don't. The hint of vinegar highlights the peanut butter and banana flavors and then vanishes into the background. Cook Mode (Keep screen awake) Ingredients 2 cups all-purpose flour 1 1/2 tsp. baking powder 1 tsp. kosher salt 2 large eggs, lightly beaten 1 cup dark brown sugar 1/2 cup granulated sugar 1/2 cup mashed ripe bananas (from 2 bananas) 1/2 cup creamy peanut butter (such as Jif) 1/2 cup mayonnaise (such as Duke’s) 3 Tbsp. unsalted butter, melted 1/4 cup dry-roasted peanuts, roughly chopped and divided 1/4 tsp. flaky sea salt Directions Preheat oven to 350°F. Grease a 9-inch square baking dish with cooking spray, and line with parchment paper, letting parchment overhang on 2 sides by at least 1 inch. Whisk together flour, baking powder, and kosher salt in a medium bowl. Place eggs, brown sugar, granulated sugar, bananas, peanut butter, mayonnaise, and butter in a large bowl; whisk until mostly smooth. Add flour mixture to egg mixture, and stir until just combined. Fold in 3 tablespoons of the peanuts. Pour batter into prepared pan, spreading evenly to edges. Top with remaining 1 tablespoon peanuts. Bake in preheated oven until lightly browned and a wooden pick inserted in center comes out with a few moist crumbs attached, about 30 minutes. Place pan on a wire rack, and sprinkle top with flaky sea salt. Let cool completely, about 2 hours. Remove from pan using parchment overhang, and transfer to a cutting board. Cut into 12 pieces; serve. Rate It Print