Why Make This Recipe
Banana Blondies are a delightful treat that combines the sweetness of ripe bananas with a chewy, blondie texture. They are incredibly easy to make and use simple ingredients that you likely already have in your kitchen. These blondies are not just tasty; they are also a great way to use up overripe bananas. Plus, they can be enjoyed as a dessert or a tasty snack any time of day.
How to Make Banana Blondies
Ingredients:
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed (or 3 for stronger banana flavor)
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- Optional mix-ins: ½ cup chopped walnuts, pecans, or chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and line or grease an 8×8-inch baking pan.
- In a bowl, whisk the melted butter and brown sugar until smooth.
- Add the egg and vanilla extract, and stir to combine. Then mix in the mashed bananas.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry ingredients with the banana mixture and stir just until combined. If you like, fold in any optional mix-ins.
- Spread the batter evenly in the prepared pan and bake for 25–30 minutes until the edges are golden and a toothpick comes out mostly clean.
- Let cool for 15–20 minutes before slicing into squares.
How to Serve Banana Blondies
Banana Blondies can be served warm or at room temperature. For an added treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust the top with powdered sugar for a nice finish.
How to Store Banana Blondies
To store Banana Blondies, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing.
Tips to Make Banana Blondies
- Make sure your bananas are very ripe for the best flavor and sweetness.
- Don’t overmix the batter; stirring just until combined will ensure a chewy texture.
- Experiment with different mix-ins like dried fruit or white chocolate chips for variety.
Variation
For a spiced version, you could add a pinch of nutmeg or some chopped pecans alongside the cinnamon. Alternatively, you can swirl in some peanut butter before baking for a delicious twist.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them first and mash them up before adding to the batter.
What if I don’t have brown sugar?
You can substitute brown sugar with white sugar, but the flavor and moisture might be slightly different. Try adding a bit of molasses to imitate the taste.
Can I make these gluten-free?
Yes, you can use a gluten-free all-purpose flour mix instead of regular flour to make gluten-free Banana Blondies.
Banana Blondies
Ingredients
Base Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed (or 3 for stronger banana flavor)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
Optional Mix-ins
- ½ cup chopped walnuts, pecans, or chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line or grease an 8×8-inch baking pan.
- In a bowl, whisk the melted butter and brown sugar until smooth.
- Add the egg and vanilla extract, and stir to combine. Then mix in the mashed bananas.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry ingredients with the banana mixture and stir just until combined. If you like, fold in any optional mix-ins.
- Spread the batter evenly in the prepared pan and bake for 25–30 minutes until the edges are golden and a toothpick comes out mostly clean.
- Let cool for 15–20 minutes before slicing into squares.
