Banana blondies are rich, chewy dessert bars made with ripe bananas, brown sugar, and a buttery vanilla base. They’re like the perfect cross between banana bread and a cookie bar—soft, sweet, and loaded with flavor. I love making these when I have overripe bananas lying around and want something a little different from the usual banana bread.
Why You’ll Love This Recipe
I love how easy these banana blondies are to mix up in one bowl, and the flavor is always a crowd-pleaser. They’re sweet and buttery with a soft, dense texture, and the bananas give them just the right amount of moisture and natural sweetness. They also bake faster than banana bread and slice up perfectly for sharing. I often bring them to potlucks or serve them as an afternoon treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas, mashed
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Brown sugar
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Unsalted butter, melted
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Egg
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Vanilla extract
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All-purpose flour
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Baking powder
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Salt
Optional (for topping or mixing in):
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Chopped walnuts or pecans
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White chocolate chips
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Cinnamon
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Brown butter glaze (made with butter, powdered sugar, vanilla, and milk)
Directions
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I preheat the oven and line a baking pan with parchment or lightly grease it.
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In a large bowl, I mix the mashed bananas, melted butter, brown sugar, egg, and vanilla until smooth.
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I add the flour, baking powder, and salt, then stir just until combined.
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I fold in any mix-ins like nuts or white chocolate, then spread the batter evenly in the pan.
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I bake until the top is golden and a toothpick inserted in the center comes out clean—about 25–30 minutes.
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Once cooled, I sometimes top them with a simple brown butter glaze or just dust with powdered sugar before slicing and serving.
Servings and timing
This recipe makes about 16 blondie squares and takes 10 minutes to prep and 25–30 minutes to bake. I usually have them ready to serve in under 45 minutes, including cooling time.
Variations
When I want extra richness, I brown the butter before adding it to the batter—it adds a toasty flavor that pairs so well with the banana. Sometimes I swirl in a bit of peanut butter or Nutella before baking, or add chocolate chips for a sweeter twist. I’ve even made a cream cheese frosting to layer on top when I want something more dessert-like.
Storage/reheating
I store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They can also be frozen for up to 2 months—just thaw at room temp before serving. I don’t usually reheat them, but if I want that fresh-baked texture, I warm a square in the microwave for about 10 seconds.
FAQs
Can I use bananas that are very brown?
Yes, the riper the better. I always use bananas with lots of brown spots because they’re sweeter and give the blondies more flavor and moisture.
Can I double the recipe?
Definitely. I double the ingredients and bake them in a 9×13-inch pan. I add a few extra minutes to the baking time and check with a toothpick.
Can I make these blondies gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend. I make sure it includes xanthan gum for the best texture.
Do I need to use a mixer?
Not at all. I just use a whisk or a spatula—no electric mixer needed. The batter comes together easily by hand.
What’s the difference between blondies and banana bread?
Blondies are denser, richer, and more cookie-like. Banana bread is softer and more cake-like. I make these when I want something a little more decadent and easy to serve in squares.
Conclusion
Banana blondies are a simple, delicious way to use up ripe bananas and satisfy my sweet tooth at the same time. They’re soft, chewy, and packed with banana flavor, with endless ways to customize them. Whether I’m baking for a gathering or just craving a sweet snack, these always hit the spot.
PrintBanana Blondies
Banana blondies are chewy, buttery dessert bars made with ripe bananas and brown sugar. With a texture between banana bread and a cookie bar, these sweet treats are easy to make and perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional mix-ins/toppings:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup white chocolate chips
- 1/2 teaspoon cinnamon
- Brown butter glaze (optional):
- 2 tablespoons butter
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, combine mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Mix until smooth.
- Add flour, baking powder, and salt. Stir until just combined—do not overmix.
- Fold in any optional mix-ins like nuts or white chocolate chips, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan. If using the glaze, brown the butter in a small saucepan, remove from heat, then whisk in powdered sugar, vanilla, and milk until smooth. Drizzle over cooled blondies.
- Slice into 16 squares and serve.
Notes
- Use very ripe bananas with lots of brown spots for best flavor.
- Brown the butter before adding it to the batter for extra richness.
- Swirl in peanut butter, Nutella, or add chocolate chips for variety.
- Store at room temperature for 3 days, or refrigerate up to 1 week.
- Freeze for up to 2 months—thaw before serving.
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 17g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
