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    Home » Recipes » Dessert

    Banana Blondies

    Published Feb 28, 2023, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin image of stack of banana blondies.

    Our banana blondies are like chewy cookie bars with that delicious fresh banana flavour, its so difficult to stop at just one!

    Stack of three banana blondies.

    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!

    Click the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Ingredients
    • Step by step instructions
    • Cooking times
    • Serve
    • Optional extras
    • Storing
    • You may also like …
    • More easy snacks
    • 📋 Recipe
    Three stacked banana blondies.

    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

    Melting butter in small saucepan.

    Preheat the oven and melt butter in a small saucepan.

    Pouring melted butter into sugar in glass bowl.

    Pour butter into a bowl with brown and white sugar.

    Mixing melted butter and sugar in glass bowl.

    Mix in the eggs, vanilla and mashed banana.

    Banana blondies batter in glass mixing bowl.

    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.

    Baking pan lined with parchment paper.

    Mix in the eggs, vanilla and mashed banana.

    Sliced banana arranged on batter in pan.

    Sieve in the flour and baking powder and stir gently till ingredients are just combined.

    Baking pan lined with parchment paper.

    Line a baking pan with parchment paper.

    Sliced banana arranged on batter in pan.

    Pour the batter into the pan, arrange sliced bananas over the top and bake.

    Baked banana blondies in pan before slicing.

    Remove from oven and cool before slicing into squares.

    Banana blondies cut 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.

    You may also like …

    Looking for other recipes like this?

    • Zucchini Banana Bread
    • Chocolate Chip Blondies
    • Caramelized Apples With Honey And Crème Fraîche
    • Best Apple Crumble

    More easy snacks

    • Cherry Muffins
    • Blueberry Muffin Bread
    • Orange Cranberry Muffins
    • Broccoli & Cheese Breakfast Muffins

    Did you like this recipe? Please take a moment to rate it in the recipe card below, leave a comment, and if you are sharing it on social media please tag us @endofthefork. Thanks!

    📋 Recipe

    Three stacked banana blondies on baking paper.

    Banana Blondies

    Nicole Shroff
    Our banana blondies are like chewy cookie bars with that delicious fresh banana flavour, its difficult to stop at just one!
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Cookies
    Cuisine American
    Servings 12 large squares
    Calories 360 kcal

    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

    Scrunch up the parchment paper into a ball then open it up to line the baking pan. This will ensure it sits nicely in the corners and sides.
    1 cup dark brown sugar + ⅓ cup white sugar can be used instead of the light brown sugar. This will give a slight caramel flavour and will make the blondies a slightly darker brown.
    Cooking times will vary depending on the material of your baking dish. The temperature and time given in the recipe card is for a cast iron baking pan, although 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.
    Store in a sealed container so they don’t dry out and keep in a cool part of the kitchen. These 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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Serving: 1SquareCalories: 360kcalCarbohydrates: 51gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 138mgPotassium: 145mgFiber: 1gSugar: 31gVitamin A: 519IUVitamin C: 1mgCalcium: 38mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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