Yield: 1 batch

Pan: 9x9-inch (8x8-inch for thicker blondies)

Bake at 350°F (175°C).

INGREDIENTS

Batter

½ cup (113 g) unsalted butter, melted and slightly cooled

¾ cup (150 g) brown sugar

¼ cup (50 g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 ½–1 ¾ cups mashed ripe bananas (about 4 bananas)

½ cup sourdough discard (unfed)

¼ cup neutral oil (canola, avocado, or vegetable)

1 ½ cups (180 g) all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

Optional: ½ teaspoon cinnamon

Topping

Milk or cream, for brushing

1 ½–2 tablespoons turbinado sugar

½ teaspoon sparkling white sugar (optional)

½–¾ cup chocolate chips (milk, semi-sweet, dark mix)

4–6 slices bacon, cooked crisp and chopped

Flaky sea salt, to finish

After Baking

¼–⅓ cup creamy peanut butter, warmed for drizzling

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line or grease a 9x9-inch baking pan. Cook bacon until crisp, drain well, chop, and set aside.

2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla.

3. Stir in mashed bananas, sourdough discard, and oil until fully combined.

4. Add flour, baking soda, salt, and cinnamon if using. Fold gently just until no dry flour remains.

5. Spread batter evenly in prepared pan. Lightly brush the surface with milk or cream.

6. Sprinkle turbinado sugar and sparkling sugar evenly over the top. Scatter chocolate chips, then sprinkle bacon evenly over the surface. Press gently to adhere.

7. Bake at 350°F (175°C).

8. Cool 15–20 minutes. Warm peanut butter until pourable and drizzle over blondies. Finish with flaky sea salt. Cool further before slicing.

TIPS

Use fully crisp bacon so it stays crunchy after baking.

Keep sparkling sugar minimal to avoid an overly hard crust.

For a smoother peanut butter drizzle, stir 1–2 teaspoons milk or cream into the warmed peanut butter.

Store covered at room temperature for up to 2 days or refrigerate up to 5 days.