Growing up as an only child my cousins were like my sisters. We all grew up together.
One of those cousins, Ekin, is coming from Turkey in October to visit us here in Virgin Gorda. We have so much planned for her and her boyfriend. It is really exciting because this will be their first time in the Caribbean.
Ekin loves Oreo cookies. She also loves tea. Knowing that, I wanted to come up with a desert that uses Oreo cookies and will go well with our afternoon tea sessions.
This Oreo Crusted Walnut-Banana Blondie recipe is easy and quick to make. Not to mention ridiculously delicious…
At first, I thought about blending hand cracked Oreo cookies into the blondie batter but then I thought that the strong flavors of Oreo cookies will take over the whole cake and it won’t be any different than eating Oreo cookies.
That is when I decided to create a thin layer of Oreo crumbs at the bottom so that they will still be there but will not take over the taste of the whole batter.
I started with getting my mise en place ready. “Mise en place” is a French term for “putting everything in place”. Getting everything ready makes it easier especially when I am trying a new recipe. It is less stressful and more fun. Plus having everything measured and at right temperature (and consistency) won’t let you miss any steps. It also cuts down on clutter especially if you clean as you go.
After I got my mise-en- place ready (and photographed it) I saw a lonely, ripe banana on my kitchen counter and decided to add it in to the batter. It was a great idea because I think banana and chocolate are amazing together.
The end product is heavenly. The strong flavors of banana, walnut and Oreo cookies compliment each other in a harmonious way. Perfect with your morning coffee or tea.Print
Oreo Crusted Walnut-Banana Blondie
- 1/2 cup + 2 tablespoons (divided) butter, melted and cooled
- 20-23 Oreo cookies
- 1 cup dark brown sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
- 1 ripe banana, mashed with the back of a fork
- 1 cup flour, sifted
- 1/2 cup bittersweet chocolate chips
- 1/2 cup walnuts, chopped
- Adjust an oven rack to the middle position and heat the oven to 350 °F.
- Cover an 8X8 baking dish with aluminum foil, pushing it into the corners and up to the sides; allow the excess to overhang the edges of the dish. Spray it with vegetable spray.
- In a food processer, process the Oreo cookies with 2 tablespoons of melted butter, until they turn into fine and even crumbs.
- Transfer it into the baking dish. Press the crumbs firmly into an even layer using the bottom of a ramekin or a measuring cup.
- Bake the crust for 15 minutes, until fragrant. Take it out of the oven and set aside.
- As the crust is baking, whisk butter and sugar in a large bowl until they are totally combined and silky.
- Add the egg, vanilla extract and table salt and mix to combine.
- Fold the banana into the wet batter.
- Using a spatula, gently fold in the flour in 2 batches. Do not overmix.
- Fold in the chocolate chips and walnuts and mix until evenly combined.
- Pour the batter on to the crust. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow it to cool 15 minutes before getting it out of the baking dish.
- Loosen the edges with a pairing knife and lift the cake from the baking pan using the foil extensions. Let it cool on a wire rack at least for an hour.
- Cut it into 9 small squares and serve.
- Keep the rest in an airtight container.
The blondie portion of the recipe is adapted from Inspiredtaste.net