For whatever reason, spring always seems like the perfect time to pull out the big guns in the southern food department.
Maybe it’s because Easter and Mother’s Day are both holidays in which comforting southern classics are expected.
No matter the logic, this time of year I always find myself hankering for baked ham, creamed spinach, squash casserole, potato salad, macaroni salad and other carby “salads” with ample mayonnaise… As well as hummingbird cake.
This year I thought it would be fun to incorporate the traditional Hummingbird Cake flavors, into something a little more sturdy for picnics or snacks on-the-go.
Blondies perhaps? That would make a wonderful hand-held treat!
What is the Difference Between a Brownie and a Blondie?
So what exactly are blondies?
Blondies are essentially brownies… Without the chocolate.
Although taking out the chocolate (or cocoa powder) sounds like a terrible idea in theory. What you are left with is a rich dense vanilla and butter fudgy cake.
What are blondies made of? The basic ingredients neccessary are:
- Sugar – Often a mix of granulated and brown.
- Butter – Usually melted.
- Vanilla extract
Therefore, if you want to make brownies, but don’t have cocoa powder or chocolate on hand, a blondie recipe is a brilliant pantry-staple compromise!
Blondies are wonderful platform for all sorts of add-ins, including:
- Chocolate chips
- Butterscotch chips
- Peanut butter chips
- Cinnamon and other baking spices
- Berries – both dried and fresh
However, today I’m sharing my magical Hummingbird Cake Blondies with the traditional quadfecta of hummingbird cake ingredients.
What is Hummingbird Cake?
Hummingbird cake is a chunky southern cake, usually smothered in cream cheese frosting.
The quintessential ingredients that make a hummingbird cake a hummingbird cake are:
- Crushed pineapple
- Shredded coconut
This tropical, yet oh so southern, blend of ingredients has been wowing cake enthusiasts for generations.
So add this hummingbird quadfecta (I just love that word) to blondies and you have something ultra decadent and inviting!
This simple Hummingbird Blondie Recipe is the ultimate spring treat.
It’s packed with ripe bananas, pineapple, coconut, and pecans, all suspended in fudgy brown sugar vanilla bars.
How To Make: Hummingbird Blondie Recipe
One (more) great thing about blondies is there are no fussy steps required, like in cake recipes.
- No creaming butter and sugar together.
- No flouring cake pans.
- No fearfully flipping delicate cake layers out of pans.
- No stress over pretty frosting strokes.
You simply dump everything into a bowl and whisk it up.
I will say, it’s important that the primary “liquid” is coming from the melted butter and eggs.
Therefore, do a thorough job of draining the canned crushed pineapple. If you add extra liquid to the batter, the hummingbird blondies will have more of a cakey texture, instead of the desired fudgy texture.
Get the Full (Printable) Hummingbird Blondie Recipe Below
More Fabulous Blondies Recipes
- Blueberry White Chocolate Blondies
- Caramel Corn Blondies
- Skillet Pumpkin Blondies
- Salted Caramel Cashew Blondies
Hummingbird Blondie Recipe
Preheat the oven to 350 degrees F. Grease a 9 X 13 inch baking dish and set aside.
In a large bowl, mix the flour, melted butter, sugar(s), eggs, salt, and cinnamon together. Whisk until smooth.
Squeeze or press the liquid out of the canned crushed pineapple. Then stir the coconut, banana, pineapple, and pecans into the batter. Mix until evenly distributed.
Scoop the batter into the prepared baking dish. Spread out in an even layer. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool for at least 20 minutes before cutting and serving.