Delish Banana Blondies Recipes

This is the banana dessert you make when your bananas are on their last, freckly leg and you want something gooey-chewy but not cake. Banana blondies are like the fudgy cousin of banana bread—thick, soft, caramel-y edges with a plush center, all perfumed with warm banana and brown sugar. I finish mine with a quick brown-butter cream cheese glaze that melts into all the little cracks like a dream. If you’ve got 30 minutes and two bananas, you’re kind of obligated to do this.

My little family is unreasonably obsessed. My husband microwaves a square for exactly 12 seconds and swears that’s the “perfect goo” window. Our kid calls them “banana brownies” and tries to negotiate one for breakfast, which, honestly, fair. I made a pan for a neighbor last month and he texted me a photo of crumbs with the caption “my wife didn’t get any.” It’s become our go-to when friends pop over or when I just want the house to smell like someone’s been baking for hours (spoiler: one bowl, no mixer).

How to Make It

You’re going 8-inch square pan here. Line it with parchment so you can lift the whole slab out later. Preheat the oven to 350°F because by the time you mash the bananas, it’ll be hot.

Here’s the quick list so you don’t have to scroll like a raccoon: 1/2 cup unsalted butter (melted, or brown it if you’re feeling fancy), 1 packed cup light brown sugar, 1 large egg, 1 teaspoon vanilla, 1 cup mashed very ripe banana (about 2 medium), 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon. Optional: 1/2 cup chocolate chips or chopped walnuts. Glaze: 2 tablespoons butter (browned if you want), 2 ounces cream cheese (soft), 3/4 cup powdered sugar, 1 teaspoon vanilla, pinch salt, 1–2 tablespoons milk.

Melt the butter. If you’ve got two minutes, let it go until it turns nutty and brown—watch it like a hawk. Stir in brown sugar until it looks like wet sand. Whisk in the egg and vanilla. Throw in the mashed bananas; it’ll look a little separated and that’s fine. Sprinkle flour, baking powder, salt, and cinnamon right over the top and fold until just combined. If you’re adding chips or nuts, now’s your moment.

Spread into the pan (it’s a thick batter), and bake 22–28 minutes, until the edges are golden and the center has just a slight jiggle or a toothpick comes out with a few moist crumbs. Don’t overbake—dry blondies are a heartbreak. Cool 10–15 minutes.

For the glaze, whisk butter (browned = wow), cream cheese, powdered sugar, vanilla, salt, and milk until smooth. Spread it over the warm (not hot-hot) blondies so it melts into the top. Slice into 16 little squares or 9 big ones, depending on your mood.

✔Ingredient Notes

– Bananas: Spotty, squishy, borderline smoothie-bananas make magic. Under-ripe = bland and dry. Measure mashed banana to about 1 cup for consistency.
– Brown sugar: Gives that deep caramelly chew. Light or dark both work; dark will make it a little richer.
– Butter: Melted for ease, browned for flavor. If it separates after adding banana, just keep going—batter comes together once flour goes in.
– Egg: Structure without cakiness. If you double the bananas without adjusting, it can get gummy—don’t.
– All-purpose flour: Keep it to 1 cup. Overdoing it = cakey, not blondie. Spoon and level if you’re a heavy scooper.
– Baking powder: A tiny lift so it’s not dense as a doorstop. Don’t swap for soda here; banana + soda can get metallic.
– Cinnamon: Optional but cozy. Nutmeg pinch? Cute. Don’t go wild—this is banana’s show.
– Chocolate chips/walnuts: Optional. Chips make it dessert-dessert; walnuts add crunch and grown-up energy.
– Cream cheese + powdered sugar: Glaze gives bakery finish. Skip if you want a less-sweet bar—still amazing.

✔Recipe Steps

1. Preheat oven to 350°F and line an 8-inch square pan with parchment.
2. Melt butter (brown it if you want); whisk in brown sugar until glossy.
3. Whisk in egg and vanilla, then stir in mashed bananas.
4. Sprinkle flour, baking powder, salt, and cinnamon over top; fold just until combined. Add chips/nuts if using.
5. Spread batter into pan and bake 22–28 minutes until edges are set and center has moist crumbs.
6. Cool 10–15 minutes, whisk glaze ingredients smooth, spread on warm blondies, cool slightly, and slice.

What to Serve It With

– Hot coffee or a cold glass of milk—classic.
– A scoop of vanilla ice cream and a drizzle of warm caramel if you’re feeling extra.
– Fresh banana slices and a dusting of cinnamon for brunch energy.
– Espresso shot on the side for that “I have my life together” illusion.

✔Tips & Mistakes

– Use very ripe bananas. If they’re pale, microwave them 30–40 seconds to soften and deepen flavor a bit.
– Don’t overbake. Pull when the center still has a little softness; carryover heat finishes the job.
– If browning the butter, cool it 3–5 minutes before adding egg so you don’t scramble it.
– Measure your flour lightly. Heavy scoops mean cakey bars.
– Let them cool before glazing or the glaze just runs off into the parchment (still tasty… just messy).
– Pan size matters. 9-inch pan will bake faster and be thinner; start checking at 18 minutes.

✔Storage Tips

Counter: Keep covered at room temp for 2 days. They actually get fudgier on day two—science? magic? who knows.
Fridge: Up to 5 days. Cold squares are wildly good with coffee. Zero shame eating one for breakfast.
Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw on the counter or microwave 10–15 seconds for that just-baked vibe.

✔Variations and Substitutions

– Swap butter for coconut oil or neutral oil (1/2 cup). Texture stays fudgy; flavor’s less caramelly.
– Add 1/4 cup peanut butter and swirl before baking. It’s a situation.
– Chocolate chip situation: 1/2 cup dark, milk, or even white chocolate chips—go for it.
– Nutty: 1/2 cup toasted walnuts or pecans for crunch.
– Coconut: Stir in 1/3 cup shredded coconut and a pinch of cardamom—trust me.
– Gluten-free: Use a 1:1 GF baking flour with xanthan gum. It works. Don’t overmix.
– Dairy-free: Use oil and a dairy-free cream cheese or skip the glaze entirely.
– Egg-free: 1 flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes). Slightly denser but still great.
– Sweetness tweaks: Cut brown sugar to 3/4 cup or use 1/2 cup brown + 1/4 cup maple syrup. Honey works too—reduce by a tablespoon to keep batter thick.

Frequently Asked Questions

Delish Banana Blondies Recipes

Chewy, ultra-moist banana blondies packed with caramel-y brown sugar flavor. Easy one-bowl batter, pantry staples, and optional mix-ins for a bakery-style bar everyone will love.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter melted and cooled slightly
• ▢ 1 cup light brown sugar packed
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ 1 cup mashed ripe bananas about 2 medium
• ▢ 1.25 cup all-purpose flour
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.75 cup chopped walnuts optional
• ▢ 0.5 cup white chocolate chips optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving overhang, and lightly grease.
• In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
• Whisk in the egg and vanilla until fully combined.
• Stir in the mashed bananas until evenly incorporated.
• In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
• Fold dry ingredients into the banana mixture just until no dry streaks remain. Do not overmix.
• Fold in walnuts and white chocolate chips, if using.
• Spread batter evenly into the prepared pan and smooth the top.
• Bake 22 to 28 minutes, until edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
• Cool completely in the pan on a rack. Lift out using parchment and cut into 16 bars.

Notes

For extra banana flavor, use very ripe bananas with plenty of brown spots. Swap walnuts for pecans, or skip nuts for a nut-free version. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; blondies also freeze well up to 2 months.