Our banana blondies are like chewy cookie bars with that delicious fresh banana flavour, its so difficult to stop at just one!
Banana blondies are a great way to use up those very ripe bananas and as bananas are always in season, you can enjoy these all year round.
Our favorite thing about these blondies is they are slightly crispy to bite into then you sink your teeth further into that gooey banana center. So good!
Because they already have a yummy sugary glaze we think they don’t need frosting, which makes them ideal for lunchboxes or gifting.
If you do require a topping, we suggest this lemon icing glaze.
This recipe makes a 23×33 cms (9×13 inch) pan of banana blondies which is around 12 large squares but you could cut them smaller if you wish.
Double the recipe to make a big batch for an Easter brunch, birthday parties or to freeze for an easy snack.
You may also like our blueberry blondies which are a very similar recipe to this one, our chocolate chip blondies made without baking powder, or these nut free brownies.
If you need more recipe ideas for very ripe bananas our zucchini banana bread and banana yogurt cake are always a great hit plus these banana bread muffins are simply irresistible straight out the oven!
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Ingredients
Helpful information on the ingredients you will need:
- butter – we use salted butter as salt is a natural flavour enhancer, but you could use unsalted and add ½ teaspoon salt.
- brown sugar – light or dark
- sugar – either caster or granulated
- eggs – same quantity of medium or large
- vanilla – for great flavour use vanilla extract which is natural, not vanilla essence which has a less desirable synthetic flavour.
- flour – all purpose. Sieving before using will break up any clumps, allowing for better mixing.
- baking powder – so the blondies rise slightly and don’t fall apart.
- bananas – ripe with brown spots for best flavour.
See recipe card for quantities.
Step by step instructions
Preheat the oven and melt butter in a small saucepan.
Pour butter into a bowl with brown and white sugar.
Mix in the eggs, vanilla and mashed banana.
Sieve in the flour and baking powder and stir gently till ingredients are just combined.
Baking tip: Scrunch up the baking paper before lining the pan so it fits into the corners and sides.
Mix in the eggs, vanilla and mashed banana.
Sieve in the flour and baking powder and stir gently till ingredients are just combined.
Line a baking pan with parchment paper.
Pour the batter into the pan, arrange sliced bananas over the top and bake.
Remove from oven and cool before slicing into squares.
Enjoy warm with a scoop of ice cream or at room temperature.
Cooking times
Cooking times will vary depending on the type of baking dish.
The temperature and time given in the recipe card is for a cast iron baking pan, and this will be the same for any metal pan.
If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes.
Bake till the top is golden and a toothpick inserted in the middle comes out clean.
Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.
Serve
Serve the blondies warm with a large scoop of your favourite ice cream, or enjoy them at room temperature.
We think these blondies are great as they are but if you need a glaze we recommend this lemon icing glaze for drizzling on top.
Optional extras
These are some extra ingredients you could mix in with the batter to suit different tastes.
- extra gooey – mix in an extra egg yolk to the batter before adding the flour
- white chocolate chips – add 50 grams (⅓ cup)
- ground cinnamon – add ½ teaspoon for a little spice
- pecans or walnuts – mix in 110 grams (¾ cup) of roughly crushed nuts
- caramel flavour – instead of light brown sugar use dark brown sugar (see recipe notes below).
Storing
Store in a sealed container so they don’t dry out and keep in a cool part of the kitchen for up to 3 days.
Our banana blondies can be frozen. Arrange in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.
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📋 Recipe
Banana Blondies
Ingredients
- 225 g butter 1 cup, salted, if using unsalted add ½ teaspoon salt to the batter.
- 250 g light brown sugar 1¼ cups, packed, or dark brown sugar (see notes below)
- 100 g sugar ½ cup, caster or granulated
- 2 eggs medium or large, at room temperature
- 2 teaspoons vanilla 10 ml, extract
- 285 g flour 2¼ cups, all purpose
- ½ teaspoon baking powder 2 g
- 200 g bananas 2 small bananas roughly mashed with a fork.
- 1 large banana for slicing as a topping.
Instructions
- Preheat oven to 180°C fan/350°F, and use parchment paper to line a baking pan or grease the inside.
- Melt 225 g butter in a small saucepan then pour into a medium mixing bowl with 250 g light brown sugar and 100 g sugar.
- Stir in 2 eggs, 2 teaspoons vanilla and mashed 200 g bananas till mixed well.
- Sieve in 285 g flour and ½ teaspoon baking powder and gently stir till just combined.
- Pour batter into lined baking pan, slice 1 large banana and arrange slices over the batter in the pan. Bake for 30 minutes or till a toothpick comes out clean and the top is golden and soft to touch. Cool in pan before turning out and slicing into squares.
Notes
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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