Banana Chocolate Chip Blondies

• 1 tablespoon oil, for greasing
• 1/3 cup (3 oz. / 85g) nut butter, such as cashew or peanut butter
• 3 1/2 tablespoons unsalted butter
• 2/3 cup (5 1/2 oz. / 150g) firmly packed brown sugar
• 1/4 teaspoon salt (if your nut butter is unsalted)
• 1 overripe banana, peeled (2 3/4 to 3 1/2 oz. / 75 to 100g peeled weight) and mashed with a fork
• 1 pinch baking powder
• 1 teaspoon vanilla extract
• 1/2 cup (2 3/4 oz. / 75g) whole-wheat pastry flour
• 3/4 cup (3 1/4 oz. / 90g) oat flour or extra whole-wheat pastry flour
• 1/3 cup (1 3/4 oz. / 50g) coarsely chopped dark chocolate (at least 70% cocoa solids)

1. Preheat the oven to 350u0b0 F. Lightly grease an 8-inch round cake or 8-inch square brownie or cake pan with oil.
2. In a small saucepan, melt the nut butter and unsalted butter together over low heat until completely smooth. Remove from the heat and stir in the sugar, salt, banana, baking powder, and vanilla. Add both flours and stir in until just combined.
3. Transfer the dough to the prepared cake pan. Dampen your hands and use to press the dough out into an even lay, then press the chopped chocolate onto the surface.
4. Bake in the oven for 20 to 25 minutes, until it is set around the edges but still quite soft in the center. Let cool slightly in the pan before slicing into 9 to 12 pieces. Store any leftovers in an airtight container for 3 to 4 days.

oil, nut butter, unsalted butter, brown sugar, salt, overripe banana, baking powder, vanilla, flour, ubc, dark chocolate

Taken from food52.com/recipes/76544-banana-chocolate-chip-blondies (may not work)