BANANA CHOCOLATE COCONUT BLONDIES
Make and share this Banana Chocolate Coconut Blondies recipe from Food.com.
Provided by Gluten Free Mommy
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Grease a 9×13 baking pan.
- Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut.
- Pour in the prepared baking pan.
- Combine shredded coconut, melted butter, and sugar; sprinkle over top.
- Spread about 1/4 cup of chocolate chips over the top.
- Cook for 25-30 minutes or until golden brown.
- Makes about 16 bars.
- *Bar cookies may be stored, tightly covered, in the pan in which they were baked.
Nutrition Facts : Calories 175.3, Fat 8.9, SaturatedFat 5.9, Cholesterol 24.7, Sodium 55.4, Carbohydrate 24.9, Fiber 1.1, Sugar 22.4, Protein 1.1
BANANA BLONDIE
For those of us who have leftover bananas, but don't care for banana bread, these banana bars are really moist and yummy!
Provided by COCONUTTY
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
- Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 177 calories, Carbohydrate 28.7 g, Cholesterol 34.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 142.1 mg, Sugar 15 g
BANANA COCONUT BLONDIES
A cross between banana bread and traditional blondies, with some shredded coconut for a little extra zing.
Provided by CarlosMcRey
Categories Desserts
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- 1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl. 2 Add the banana and vanilla extract and whisk. 3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the shredded coconut. 4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Nutrition Facts : Calories 353 calories, Fat 11.6465066887124 g, Carbohydrate 62.0221621591941 g, Cholesterol 27.8406090620599 mg, Fiber 0.994333327452342 g, Protein 1.93852818711698 g, SaturatedFat 7.5497037502696 g, ServingSize 1 1 Serving (97g), Sodium 278.467658412192 mg, Sugar 61.0278288317417 g, TransFat 0.851279040120684 g
COCONUT PECAN BLONDIES
Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 brownies.
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 194 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT BLONDIES
These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- In small bowl, combine flour, baking powder and salt.
- In saucepan, melt butter over low heat.
- Remove from heat.
- Stir in brown sugar and vanilla; add eggs, stirring until well blended.
- Stir in flour mixture into sugar mixture just until blended.
- Stir in coconut and pecans.
- Spread batter evenly in prepared pan.
- Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
- Do not overbake; blondies will firm as they cool.
- Cool completely in pan on wire rack.
- When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
- Variations: Pecan Blondies--leave out coconut.
- Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.
COCONUT BANANA COOKIES
This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
COCONUT BLONDIES
Provided by Ruth Cousineau
Categories Dessert Bake Picnic Coconut Pecan Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 (2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
- Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
- Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
- Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
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4/5 (435)Calories 300 per servingCategory Dessert
- Beat the butter and sugar together for several minutes until smooth and fluffy. Beat in the egg and vanilla.
- Mix in the mashed banana, and then the flour and salt. Mix just until everything is well blended, don't over mix.
- Spread into an 9x9 square baking dish. I like to spray the dish with baking spray and also line it with parchment paper with long ends so I can lift it out to frost and cut it easily.
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