Yankee Banana Brown Blondies
We Yankees adore both fudge-like brownies as well as cake-like brownies, and it isn’t any different here in Downeast Maine. We developed this comfort-food recipe below with the fudge-like type in mind. If preferred, add an additional egg and reduce the yogurt amount to a 1/4 cup to enjoy this delicious cousin of another Maine original, the brownie in a cake-like form.
Nonstick cooking spray
1/2 cup butter or margarine, melted
1 cup brown sugar
1/2 cup plain or banana flavored yogurt
1 (15-oz) can Bar Harbor® New England Style Indian Pudding
2 bananas, mashed
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Prehat oven to 350-degrees F. Spray a 13 x 9-inch baking pan well with nonstick cooking spray. Whisk together the butter and sugar until it is smooth and creamy.
Whisk in the eggs until incorporated entirely. Stir in the yogurt, Indian Pudding(with liquid) and mashed bananas; set aside.
Blend the flour, baking powder, cinnamon, ginger and nutmeg until thoroughly combined in a separate bowl. Blend the wet to the dry, beating with a wooden spoon until it is of pourable consistency. Lumps are fine.
Pour into prepared pan and bake 23-25 minutes, or until the edges are darkened and pulling away from the sides of the pan and the center springs back when touched.
Remove from oven to cool slightly before cutting and cooling the rest of the way.
Serve warm with whipped topping or wrap and refrigerate until ready to top with powdered sugar and serve.
© 2015 US Food Safety Corporation. No copyright claim is made for portions of this blog and linked items that are works of the United States Government, state governments or third parties.