This is a tasty recipe from elswhere on the net. I thought they were better warm and fresh. The second day they were good, but had become moister because of the banana pieces.
Banana Toffee Blondies
rec.food.recipes, Jaqueline Austin
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
12 tablespoons butter
1¾ cups packed brown sugar
1½ tablespoon vanilla extract
3 eggs
1¼ cups toffee bits
1 diced banana, in ¼ -inch cubes
Powdered sugar
Line a 9-inch square cake pan with parchment or wax paper. Grease and flour paper and sides of pan. Whisk flour, baking powder and salt in a bowl. In another bowl, beat butter and sugar with a mixer until fluffy. Add vanilla extract. Beat in eggs briefly, one at a time, until blended. Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and banana. Pour into prepared pan. (If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins.) Sprinkle remaining ¼ cup toffee bits on top. Bake at 350° for 30 minutes (20 minutes for mini muffins). Cool, then remove from pan and cut into 9 to 16 squares.
Rich and good and moist. The Heath toffee package had 1½ cups in it so I sprinkled the extra on top, a little more crust. The batter does fill a 9x9 pan.