Banana Blondies

Deliciously baked banana blondies fresh out of the oven
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Banana Blondies
I still remember the first cool, golden afternoon I baked these—the house smelled like cinnamon and ripe bananas, and a steaming pan of Banana Blondies brought everyone to the kitchen like moths to a porch light. This reader-favorite recipe captures that cozy, autumnal feeling in every chewy, buttery square.

Why Banana Blondies are a favorite
Banana Blondies are the perfect seasonal treat: they use overripe bananas for natural sweetness and moisture, bake up fast, and spoon into warm, fruity squares that feel like a hug. If you love quick banana bakes, you might also enjoy this handy healthy banana bread cookies idea for smaller, on-the-go treats.

Ingredients
Makes one 9×9-inch pan

  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

For a super-simple batter, check how a 4-ingredient banana bread recipe keeps things minimal—then come back and embellish with mix-ins for blondies.

Step-by-step instructions

  1. Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang to lift the blondies out easily.
  2. Mash bananas: In a medium bowl, mash the bananas until mostly smooth with a few small lumps.
  3. Wet ingredients: In a large bowl, whisk melted butter and brown sugar until combined. Add the egg and vanilla, whisking until glossy. Stir in the mashed bananas.
  4. Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  5. Combine: Add dry ingredients to the wet mixture and fold until just combined. Fold in nuts or chocolate chips if using.
  6. Bake: Spread batter evenly in the prepared pan. Bake 22–28 minutes, or until the top is golden and a toothpick in the center comes out with a few moist crumbs.
  7. Cool and slice: Let cool in the pan on a wire rack for at least 20 minutes before lifting out and slicing into squares.

If you love minimal-ingredient snacks, these Banana Blondies share the same comforting simplicity found in quick recipes like these 2-ingredient banana donut holes, though blondies are heartier and perfect for sharing.

Tips for success

  • Use ripe bananas: The sweeter and softer, the better—spots and soft skins mean more banana flavor and moisture.
  • Don’t overmix: Stir until the flour disappears. Overmixing makes blondies dense.
  • Check early: Ovens vary—start testing at 22 minutes to avoid drying out these moist bars.
  • Parchment helps: Lining the pan makes removing and slicing neat squares so much easier.
  • Swap mix-ins: Nuts add crunch, while chocolate chips give melty pockets. Try both for balance.
    If you want ideas for creative banana-based desserts, see this inspiring banana bread bread pudding for an elegant leftover idea.

Possible variations

  • Gluten-free: Replace the all-purpose flour with a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Bake the same, watching doneness closely.
  • Streusel topping: Mix 1/4 cup oats, 2 tablespoons brown sugar, 2 tablespoons butter, and a pinch of cinnamon; sprinkle on at 10 minutes into baking for a crunchy top.
  • Banana-chocolate swirl: Drop spoonfuls of melted chocolate on top right before baking and swirl with a toothpick.
  • Add spices: Increase cinnamon or add 1/4 teaspoon nutmeg for a more fall-forward flavor.

For inspiration on how banana-based bakes can evolve, the texture and re-use ideas are similar to those in this moist banana bread cookies recipe.

Storage recommendations

  • Room temperature: Store cooled blondies in an airtight container for up to 2 days.
  • Refrigerate: Keep in the fridge for up to 5 days; bring to room temperature or warm for best texture.
  • Freeze: Individually wrap squares and freeze up to 3 months. Thaw at room temperature or warm gently in the oven for a minute or two.

Conclusion

If you want another take on this beloved flavor, check out the original riff on Cookies and Cups’ Banana Blondies recipe for more inspiration — then bake a batch of your own and enjoy the warm, banana-scented comfort.

FAQs

  1. Can I use brown bananas for Banana Blondies?
    Yes — the riper the bananas, the better. Brown-spotted bananas are sweeter and make the blondies moist and flavorful.

  2. Can I make Banana Blondies without eggs?
    You can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set 5 minutes). Texture may be slightly denser but still delicious.

  3. How do I know when Banana Blondies are done?
    A toothpick inserted in the center should come out with a few moist crumbs. The top should be golden and spring back slightly to the touch.

  4. Can I double the recipe?
    Yes—double the batter and bake in a 9×13-inch pan. Baking time will increase; check at about 25 minutes and continue until a toothpick comes out mostly clean.

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Banana Blondies 2026 02 27 152256 1

Banana Blondies

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  • Author: mateo
  • Total Time: 45 minutes
  • Yield: 16 servings
  • Diet: Vegetarian
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Description

Chewy, buttery Banana Blondies made with overripe bananas for natural sweetness, capturing the cozy feeling of autumn in every square.

Ingredients

  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang.
  2. Mash the bananas until mostly smooth with a few small lumps in a medium bowl.
  3. Whisk melted butter and brown sugar until combined in a large bowl. Add the egg and vanilla, whisking until glossy. Stir in the mashed bananas.
  4. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  5. Add dry ingredients to the wet mixture and fold until just combined. Fold in nuts or chocolate chips if using.
  6. Spread batter evenly in the prepared pan. Bake for 22–28 minutes, or until the top is golden and a toothpick in the center comes out with a few moist crumbs.
  7. Let cool in the pan on a wire rack for at least 20 minutes before lifting out and slicing into squares.

Notes

Use ripe bananas for better flavor and moisture. Don’t overmix the batter, and check for doneness early.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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