I’m really bad at keeping surprises. Obviously, I’d never tell a secret if you told me not to, but when I have a surprise of my own, it’s practically impossible for me to keep my big mouth closed until the secret is properly revealed.

For 3 months I created and tested the perfect recipe to submit to the Pillsbury Bake-off. For another 6 or so months I kept the recipe to myself since the competition wasn’t over til October. I SO wanted to tell you guys what I was up to, but I knew I needed to keep it a surprise until it was finally submitted and judged. I’ve never actually created a recipe from scratch, without basing it on anything. And let me tell you it’s not easy, especially when you have a specific way in your mind that you want it to turn out.

I went through 5 batches of these babies until they came out just right. Nate, poor guy, had to sample every single batch and he probably doesn’t want to eat another one of these again for a really long time.

The recipe, which I gave you a teaser of (although that was batch #1) are for a Butterscotch Rum Banana Spiced Blondie.  I’m not exactly sure how I came up with this idea, but it may be the best one I’ve ever had. The flavors, while seemingly unrelated, go together perfectly. I wanted them to be dense and chewy, and not too cakey but not too moist. I think I finally achieved the right consistency in batch #5.

Everyone who has tasted these has said they’re delicious. But the only people whose opinion I really care about are the Pillsbury judges, being that the grand prize is a cool $1 million.

Unfortunately, I guess those stupid judges weren’t thinking straight on the day they read over my recipe, so alas I was never contacted. But that doesn’t mean you can’t enjoy these babies at home. Go make a batch now!

**update since I wrote this post (before I actually published it)- Nate recently requested these last week and I was quite surprised. The last time he ate them was probably 3 or 4 months ago, but after having to taste so many of them I thought it would be at least a year til he wanted them again. That’s a good sign.

Butterscotch Rum Banana Spiced Blondies

Recipe by Me

Print this recipe!

makes 24

11 oz(s) plus 1/2 cup Butterscotch Chips
1.5 cup(s) light brown sugar, packed
10 Tbsp Unsalted Butter, cut into pieces
3 Tbsp  spiced rum
3 large eggs, beaten
1.5 tsp Ground Cinnamon
1.5 tsp Ground Ginger
1/2 tsp Ground Cloves
2 cups All Purpose Flour
3/4 tsp salt
1/4 tsp baking powder
1/2 cup very ripe banana, mashed (about 1)
1.5 medium ripe but firm bananas, cut into 24- 1/4″ thick slices

Preheat oven to 350. Grease and flour a 9 x 13 glass baking pan.

Put a large metal bowl over a pot of simmering water to create a double boiler. In bowl, melt 11 oz. butterscotch chips, brown sugar, butter, rum, and mashed banana. Stir often until butter is completely melted and mixture is smooth. Remove from heat and cool to room temperature.

When mixture is cool, whisk in the 3 eggs.

In a small bowl, combine spices, flour, and salt. Add to butterscotch/sugar mixture and whisk until just combined. Fold in remaining 1/2 cup butterscotch chips.

Pour batter into prepared pan and put in oven.

Bake blondies for 15 min. Remove from oven and place the 24 banana slices evenly spaced on top, in a 4 slice x 6 slice rectangle, so that there will be one banana slice in the center of each cut piece. Don’t push banana slices into batter, as they will sink while cooking.

Return pan to oven and cook for an additional 30 minutes or until bottom is golden and toothpick inserted in center comes out clean. Rotate halfway through cooking.

Cool blondies on rack before cutting. Serve room temperature or cold. They’re not as good hot…and believe me I tried sampling them right out of the oven ;)


  1. what a perfect recipe for the first day of the Christmas month!! Warm Spicy delicious looking somethin somethins! These may need to go onto my christmassy baking list. Impressed you created them too! The sliced bananas are a nice added touch :)

    You are right. Dumb judges. These definitely deserved at LEAST an email or phone call. Sheesh!

    • Glad you like it! You should definitely try…they are so good…but seriously rich. I may or may not have made myself nauseous tasting them after they came outta the oven. I had to make sure they were perfect!

      I agree! They seriously should at least send an email thanking the participants even if they didn’t win :(

  2. What do those judges know, anyway! I’d vote for these – they look yummy.

  3. These were god damn amazing.

    This is what I say to those judges…


  4. This doesn’t have premade stuff, honestly I think they really favor that. These look wonderful.

    • Yeah, I think you’re right. They tell you that you need to use a certain amount of ingredient from certain categories, but flour counted. Oh well…there’s always next year! Their loss ;)

  5. Wow, way to go! Creating a recipe from scratch is hard work, and even if you didn’t win $1 million, I still think you made an awesome blondie! These sound awesome!

  6. Kudos to you for coming up with a brilliant recipe that even uses spiced rum,. I love it and those judges were idiots. :-)

  7. Not only do these sound incredible (let’s face it, 3 months is a lot of R & D), but they looks so moist and gorgeous too! I’ve never had a blondie made with banana before – I just love that idea and the slice on top is so pretty! Spiced rum… mmm….Forget the judges, your fans think these are great!

    • Hehe, I know. I have to say that by the third batch I was ready to give up. It kinda takes the fun out of a recipe when you repeat it again and again. Luckily I was so eager to get it to come out just how I wanted that my excitement prevailed :)

  8. Did you say butterscotch rum banana spiced blondie? I think you did. Oh, dear. Those sound spectacular, Amy!!! Brilliant. I want to take a big bite out of that square right now. :)

  9. Oh, I LOVE blondies…and yours look so moist and fabulous~

  10. I was thinking about what to bake for Christmas and I have found this recipe !
    Looks great . Thanks so much for sharing .

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