MACADAMIA NUT BLONDIES
A favorite recipe of mine that I've tweaked so many times to suite my palate. Family members request this for dessert so much that I can whip this out with my eyes closed. Here is also a gluten-free recipe. Not that I intentionally made it gluten-free but I didn't have enough flour one day and was too lazy to go to the grocer,...
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Prep a 9 x 13 inch pan using non-stick spray.
- 2. Cream butter and brown sugar together, till smooth. Add eggs, one at a time, mix well each time.
- 3. Add the vanilla, baking soda, salt and cinnamon. Mix until well incorporated.
- 4. Add the mochiko flour in three increments, mix well but do not over mix.
- 5. Add mashed ripe bananas, sour cream and drained crushed pineapples, gently fold in all ingredients.
- 6. Add in the remaining ingredients and gently fold in.
- 7. Bake for 35 to 45 minutes, will be very moist, but top will be golden brown and spring back when lightly pressed.
- 8. Remove from oven to a cooling rack. Cut into squares. Enjoy!
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