196
Calories
8g
FAT
28g
carbs
3g
protein
Ingredients
½ C. butter, melted
1 C. brown sugar, packed
2 tsp. vanilla extract
1 egg
1 tsp. cinnamon
¼ tsp. salt
1 C. flour
1 banana, mashed
1 scoop Bowmar Banana Nut Bread Protein Powder
Cream Cheese Frosting:
2 oz. 1/3 less fat cream cheese, softened
2 Tbsp. butter, softened
¾ C. powdered sugar
½ tsp. vanilla extract
Directions
Serving Size: 16
1. Preheat oven to 350° and spray an 8×8 pan with non-stick spray.
2. In a medium bowl, combine the melted butter, brown sugar, vanilla and egg. Stir by hand until you have a thick mixture.
3. Add the cinnamon, salt, flour, mashed banana and protein powder to the brown sugar mixture. Once everything is thoroughly mixed, pour the batter into the 8×8 pan.
4. Bake for 18-22 minutes or until the edges are slightly browned. The middle may look a little under cooked but should be set. Remove from oven and let cool.
5. Once the blondies are completely cooled, combine the frosting ingredients and mix with a hand mixer until smooth. Add frosting to the top of the blondies and spread out evenly.
6. Cut into squares and serve!
7. Store in an airtight container for up to 4 days at room temp or 5-6 days in the refrigerator.
2. In a medium bowl, combine the melted butter, brown sugar, vanilla and egg. Stir by hand until you have a thick mixture.
3. Add the cinnamon, salt, flour, mashed banana and protein powder to the brown sugar mixture. Once everything is thoroughly mixed, pour the batter into the 8×8 pan.
4. Bake for 18-22 minutes or until the edges are slightly browned. The middle may look a little under cooked but should be set. Remove from oven and let cool.
5. Once the blondies are completely cooled, combine the frosting ingredients and mix with a hand mixer until smooth. Add frosting to the top of the blondies and spread out evenly.
6. Cut into squares and serve!
7. Store in an airtight container for up to 4 days at room temp or 5-6 days in the refrigerator.
From the kitchen of: Erin Walters