Nutty Banana Bread Blondies
One cool October morning, I baked a pan of warm blondies that filled the house with banana, brown sugar, and toasted-nut scents — the kind of cozy aroma that makes you want to curl up with a blanket and a mug. This Nutty Banana Bread Blondies recipe is a reader favorite because it blends the comforting nostalgia of banana bread with the chewy, portable ease of blondies, making it perfect for fall bake sales, school lunches, or a simple weekend treat.
Introduction
If you love seasonal baking, these Nutty Banana Bread Blondies deliver all the flavor of banana bread in a thick, gooey bar. The edges get caramelized while the center stays tender, and a crunchy nut finish gives each bite a lovely contrast. For more quick banana-inspired treats, try the easy 10-minute healthy banana bread cookies for a snackable alternative that’s equally satisfying.
Ingredients (makes one 9×9-inch pan)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon (optional)
- 3/4 cup chopped nuts (walnuts or pecans)
- 1/2 cup chopped dark chocolate or chocolate chips (optional)
These Nutty Banana Bread Blondies use pantry-friendly ingredients and come together quickly. For a super-simple banana base idea, you might also enjoy a 4-ingredient banana bread recipe when you want fewer steps.
Step-by-step Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
- Mix wet ingredients: In a large bowl, whisk the mashed bananas, melted butter, brown sugar, egg, and vanilla until glossy and combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, salt, and cinnamon. Gently fold the dry mix into the wet mixture until just combined — don’t overmix.
- Add the nuts and chocolate: Stir in 1/2 cup of the chopped nuts and the chocolate if using. Pour batter into the prepared pan and smooth the top. Sprinkle the remaining nuts over the surface for a pretty, crunchy top.
- Bake: Bake for 22–28 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Cooling time is important: let the bars cool in the pan for at least 30 minutes before lifting out using the parchment overhang and slicing.
- Serve: Cut into 9 or 12 bars. These Nutty Banana Bread Blondies are delightful warm with a dollop of yogurt or cooled and packed into lunchboxes.
Tips for Success
- Use very ripe bananas (spotty or mostly brown) for the best natural sweetness and banana flavor.
- Measure flour properly: spoon into the measuring cup and level off to avoid dense blondies.
- Don’t overbake: pull them out when a toothpick shows moist crumbs — they continue to set after leaving the oven.
- Toast the nuts lightly in a dry skillet for 3–5 minutes to deepen flavor before adding them.
- For texture troubleshooting and other banana-baking ideas, check practical advice in a recipe about banana bread cookies which share tips on moisture and crumb structure.
Possible Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for all-purpose flour and add 1/4 tsp xanthan gum if your blend lacks it to help with structure, turning these into delicious gluten-free Nutty Banana Bread Blondies.
- Streusel topping: Mix 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp softened butter, and 2 tbsp chopped nuts; crumble over the top before baking for a crumbly streusel finish.
- Brown butter twist: Brown the butter before adding for a nutty depth that amplifies the banana notes.
- Add-ins: Swap chocolate for dried fruit, or fold in a swirl of nut butter for more richness. If you have leftover blondies, transform them into a warm banana bread bread pudding for an indulgent dessert.
Storage Recommendations
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer life, refrigerate up to 5 days; bring to room temperature or warm gently before serving.
- Freezing: Individually wrap bars in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat briefly.
- Repurposing leftovers: Chop extra bars and layer with custard for a quick banana bread pudding or enjoy crumbled over yogurt for breakfast. For a classic twist on reheated desserts, see ideas inspired by banana bread pudding magnolia.
Conclusion
If you adore the cozy flavors of fall, these Nutty Banana Bread Blondies are an easy way to enjoy banana bread with a chewy, nut-packed twist — perfect for gifting, snacking, or pairing with a warm drink. For more inspiration on banana blondie variations, try this brown-butter variation called brown butter banana bread blondies recipe which brings a caramelized depth that pairs beautifully with toasted nuts.
FAQs
Q: Can I use less sugar in Nutty Banana Bread Blondies?
A: Yes. You can reduce brown sugar by 2–3 tablespoons for a less sweet bar; the bananas add natural sweetness so texture remains good. Watch baking time as a drier batter may bake slightly faster.
Q: Can I replace the egg in this recipe?
A: For an egg-free version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested) or a commercial egg replacer. The texture will be slightly denser but still delicious.
Q: What nuts work best in Nutty Banana Bread Blondies?
A: Walnuts and pecans are classic choices for their buttery flavor and texture. Almonds or hazelnuts also work well; chop them for even distribution.
Q: How do I get a shiny, crackly top on blondies?
A: Whisk the sugar well with the melted butter and egg until glossy before folding in the flour. That aeration and sugar dissolve help create a slightly crackly, appealing top.
Nutty Banana Bread Blondies
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cozy and chewy blondies that blend the comforting flavors of banana bread with a nutty twist, perfect for fall.
Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon (optional)
- 3/4 cup chopped nuts (walnuts or pecans)
- 1/2 cup chopped dark chocolate or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
- Mix the mashed bananas, melted butter, brown sugar, egg, and vanilla in a large bowl until glossy and combined.
- Combine the flour, baking powder, salt, and cinnamon in a separate bowl. Gently fold the dry mix into the wet mixture until just combined.
- Add 1/2 cup of the chopped nuts and the chocolate if using. Pour batter into the prepared pan and smooth the top. Sprinkle the remaining nuts over the surface.
- Bake for 22–28 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for at least 30 minutes before lifting out and slicing.
- Serve warm with yogurt or cooled and packed into lunchboxes.
Notes
Use very ripe bananas for the best flavor. Measure flour properly to avoid dense blondies, and don’t overbake them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American