Yes, I put these in the breakfast category.
So sue me.
Technically these snack-worthy bars fall somewhere between a traditional blondie and a loaf of banana bread. We’ll just say that before 11am they lean towards the banana bread side of the spectrum, a perfectly suitable breakfast in my opinion. But after lunch they’re equally satisfying as a dessert: soft and tender and studded with chocolate chips.
The best of both worlds.
I am excited to be working with White Lily and their new line of sustainably-grown, Non-GMO, fully traceable flour blends. I’ve been a fan of White Lily’s flours since I first moved to Nashville and discovered their magical powers (biscuits just aren’t the same without White Lily), and this new line takes that love one step further. I mean, not only is it sustainably grown and Non-GMO, but how many flour brands can tell you with precise accuracy the actual farmer who grew your wheat? Just enter the code on your package at WhiteLily.com and be amazed. (Shout out to Ed & Brenda Wolf and Tom & Wendy Zwainz who grew the wheat used in these blondies!) How cool is that?
The new premium flours are a blend of enriched Non-GMO certified wheat flour and grape seed flour that give the final baked goods a unique flavor and texture. I know, grape seed flour sounds kind of weird. But no, they do not actually taste like grapes (a relief, as I am admittedly not a grape lover).
I used the white grape blend in these blondies which gave them a subtle nutty texture; for a darker baked good like a brownie, the red grape blend would be perfect. Basically you can treat the flours like you would wine: pairing the lighter flour with summer fruits, butter, and citrus, and the red varietal with bolder flavors like smoked meats, chocolate, and nuts (honestly I could have used either flour in the final recipe, but the red grape blend will give lighter baked goods a slightly purple hue).
My favorite banana bread is always made with chocolate chips, and I carried that over into these blondies, also adding in a hearty handful of chopped pecans to round out the textural element. While I toyed with the idea of adding a frosting or glaze to these (they’re just boring brown blobs!) ultimately I decided that they stood strong on their own, without any extra flair or fuss.
The premium flour blends can be substituted 1:1 in recipes calling for whole wheat flour. At the same time, I found them much finer and lighter than most whole wheat flours out there, producing a final baked good that is fluffy and tender, not thick and dense as has been my experience with most whole wheat baking. Don’t get me wrong, these blondies are in no way health food, but let’s just say you don’t have to feel quite as guilty eating them. :)
You can currently find the new White Lily® Premium Flour blends in stores in select states or online.
- 1 1/4 cups White Lily® Wheat and White Grape Seed Flour Blend
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup mashed banana (from 1 large, very ripe banana)
- 3/4 teaspoon vanilla extract
- 1 cup mini semisweet chocolate chips
- 1/2 cup coarsely chopped pecans
- Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper; generously butter parchment. (Tip: melt your butter, then after pouring it into the mixing bowl, wipe up the leftover melted butter with a pastry brush or paper towel and use that to butter your baking pan.)
- In a bowl, whisk together flour, salt, and baking soda until evenly distributed and set aside.
- In a large mixing bowl, combine melted butter and brown sugar and mix until smooth and paste-like. Mix in egg, followed by mashed banana and vanilla, mixing well until smooth. Add dry ingredients and mix until just incorporated. Stir in chocolate chips and pecans.
- Pour into prepared baking pan, spreading into an even layer. Bake for 30 to 35 minutes or until center is set and edges are light golden brown, and a toothpick inserted near the center comes out clean. Place pan on a wire rack and let cool completely before lifting out and cutting into squares. Blondies will keep in an airtight container for up to 5 days.
Disclosure: This post was created in partnership with White Lily. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.