Banana-Toffee Blondies

Banana-Toffee Blondies

1-1/2 C. all-purpose flour

1/2 t. baking powder

1/2 t. salt

12 T. butter at room temperature

1-3/4 C. packed brown sugar

1 T. vanilla

3 eggs

1-1/4 C. toffee bits

1 C. finely diced banana (1/4-inch cubes)

Confectioners’ sugar

Line a 9-inch-square cake pan with parchment or waxed paper. Grease and flour paper and sides of pan.

Whisk flour, baking powder and salt in a bowl. In another bowl, beat butter and sugar with a mixer until fluffy. Add vanilla. Beat in eggs briefly, one at a time, until blended.

Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and banana.

Pour into prepared pan. If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins. Sprinkle remaining 1/4 cup toffee bits on top.

Bake at 350° F. for 30 minutes (20 minutes for mini muffins). Cool, then remove from pan and cut into 9 to 16 squares.