Description
These tropical-inspired Blondies are a moist and tender twist on the classic bar, featuring the beloved southern ‘Hummingbird Cake’ flavors of banana, pineapple, coconut, and pecans. A perfect treat for spring, summer, or any time you crave something sweet and fruity!
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups unsalted butter, melted
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup sweetened shredded coconut
- 1/2 cup diced ripe banana
- 1/2 cup crushed pineapple, well drained
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, whisk together flour, melted butter, brown sugar, granulated sugar, eggs, salt, and cinnamon until smooth.
- Thoroughly drain the crushed pineapple to remove excess moisture.
- Fold in the shredded coconut, diced banana, drained pineapple, and chopped pecans until evenly distributed.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 20 minutes before cutting into squares and serving.
Notes
- For best texture, be sure to drain pineapple well to avoid soggy blondies.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- For extra indulgence, drizzle with cream cheese glaze or white chocolate before serving.
- Use ripe bananas for optimal sweetness and moisture.
Nutrition
- Serving Size: 1 square
- Calories: 225
- Sugar: 17g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 42mg
