Honeymoon Blondies
Prep time
Cook time
Total time
These chewy blondies are the next best thing to basking on a tropical beach with a big umbrella drink. Though I bet they'd be pretty awesome for basking on a beach with a big umbrella drink, too.
Ingredients
- 1 cup gluten free flour blend + ½ teaspoon xantham gum (or 1 cup unbleached all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup coconut oil, melted
- 1 cup packed light brown sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut rum
- 1 small mashed overripe banana (approximately ½ cup)
- ¼ cup shredded coconut, toasted
- ¼ cup semisweet chocolate chips
- ¼ cup macadamia nuts, chopped
Instructions
- Position oven rack to the center of the oven. Preheat oven to 350F.
- Grease a 8x8” pan.
- In a medium bowl, combine flour, baking powder and salt.
- In the bowl of a stand mixer, combined melted coconut oil and brown sugar. Beat 2 minutes. Add egg, vanilla and coconut rum. Beat an additional 2 minutes.
- Add half the flour mixture to the bowl and beat 0n low until just combined. Beat in the mashed banana until combined. Beat in the remaining flour mixture until incorporated.
- Turn off mixer. Stir in coconut, chocolate chips and macadamia nuts until evenly mixed. Transfer into greased 8x8” pan.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool, cut into bars and serve at room temperature or serve warm, cut into large squares and top with ice cream. (Bars/squares can be kept in an airtight container for up to a week... if they last that long :)
- Enjoy!
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/banana-coconut-rum-macadamiahoneymoon-blondies/