These homemade Banana Blondies are rich, fudgy and full of tropical banana flavour. Like my Gluten-Free Banana Cake, this is a great way to use overripe bananas. Using simple store cupboard ingredients, you will love how quick and easy it is to make this recipe, and I am certain they will become a family favourite.
AH-MAZ-ING!
I served them initially warm from the oven with ice cream and they were so gooey and delicious. Also fantastic cold the next day although we didn’t have much left. Can’t wait to make them again – off to buy bananas just to let them go brown now haha!
– Georgina
Why You’ll Love This Recipe:
- The Banana Blondies are made from simple ingredients which are readily available, or you may already have on hand.
- This is a very easy recipe. No special equipment is required for this recipe.
- The brown sugar gives the blondies a rich, buttery caramel flavour which perfectly complements the banana.
- You will love how versatile they are. Serve them for morning tea, a snack in a lunch box or warm them up and serve them for dessert with our No-Churn Vanilla Ice Cream.
- They can also be made gluten-free; just use the appropriate flour blend.
Recipe Inspiration: this recipe has been adapted from one that came from my American friend Shannon. I once asked about her favourite desserts and this one topped the list – I hope you’ll enjoy them just as much too!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Light brown sugar – adds a delicious caramel flavour.
- Butter – I prefer to use unsalted butter so I can control the amount of salt in the recipe.
- Eggs – I use large, free-range eggs at room temperature as they will incorporate more evenly into the batter. If you forget to remove the eggs from the refrigerator just place them in a bowl of warm water for about 5 minutes.
- Bananas – for the most vibrant flavour use overripe bananas.
- Vanilla extract – use vanilla that is naturally extracted and not one which is artificially flavoured.
- Plain/all-purpose flour – this is a versatile flour that does not contain a raising agent. Substitute for gluten-free if necessary. (This has been tested many times, and works perfectly – simply ensure your flour blend contains xanthan gum.)
- Sea salt – we use coarse cooking salt and not table salt which is stronger.
- Baking powder – a little adds lift to the mixture.
- Chocolate chips – milk or dark chocolate are ideal for this recipe.
Variations:
Nuts – instead of the chocolate chips, you could add chopped walnuts, pecans or another nut of your choice.
Gluten-free – this recipe has been tested many times using gluten-free flour and works perfectly. Ensure that your gluten-free flour blend contains xanthan gum to stabilise and provide structure to the recipe, and always weigh your ingredients for accuracy.
How To Make Banana Blondies:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Whip the butter and brown sugar:
Add the melted butter and brown sugar to the bowl of a stand mixer. Beat on medium speed for about 5 minutes, or until the mixture is thick and glossy. You can also use electric hand beaters for this step.
2 – Add in the remaining wet ingredients:
Using a wooden spoon, add the beaten eggs, vanilla and banana and mix until just combined.
3 – Fold through the flour:
Add the flour, baking powder and salt to the mixture and stir until almost combined. Add in the chocolate chips, and finish stirring until the ingredients are combined.
4 – Add the mixture to your baking tin:
Add the mixture to your baking tin and place into your preheated oven.
When just cooked, remove the tin from the oven and leave the blondie in the tin until completely cool. Once cool, the blondies can be cut.
Hint: to achieve the desired fudgy centre, the skewer needs to come out with a little stickiness. The Blondie will continue cooking a little further after removing from the oven. Don’t wait for the skewer to come out clean; the Blondie will be overcooked at that stage.
Tips for Success, Storage and FAQs:
Once they are cool, store the blondies in an airtight container at room temperature for up to 3 days. The blondies are at their best on the first day. If keeping longer store in the fridge for up to 5 days or freeze them. After a few days, they are better served warm.
Yes, they freeze well. To freeze, wrap the slices in cling wrap then transfer them to an airtight freezer container or wrap in foil. You can freeze them for up to three months. Be sure to label and date them as frozen goods can be difficult to identify. Defrost in the fridge overnight.
Yes, they can, and they are delicious served warm. Preheat your oven to 175 degrees C (350 F). Place the Blondies on a baking tray or heatproof platter, cover loosely with foil and heat for about 8 minutes. Keep in mind, this will cook them further and they won’t be as fudgy, however, they will still taste delicious.
Absolutely – I have kept them plain as I find them sufficiently sweet, but you could certainly add a frosting/icing of your choice. I use a delicious cream cheese frosting on my Banana Slice that would work well.
Top Tip:
You will get the best flavour in these dessert bars by using bananas that are overripe. A perfectly ripe banana, which is great for eating, lacks flavour when baking.
Serving Suggestions:
You will find many occasions to enjoy the Banana Blondies. Some suggestions are:
- They are delicious served for morning or afternoon tea.
- Enjoy them as a quick snack.
- Add to lunch boxes.
- They are sturdy enough to be portable so are ideal for picnics or potlucks.
- Pack some in a pretty box; they are an ideal edible gift.
- Serve them warm for dessert with my No-Churn Vanilla Ice Cream. I enjoy the contrast of warm and cold, the ice cream slowly melting onto the warm blondie. There are no words!
I look forward to hearing if you try the Banana Blondies – be sure to let me know in the comments below.
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Banana Blondies (Gluten-Free Option)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 300 g (1 ½ cups) light brown sugar
- 250 g (1 cup) unsalted butter – melted and cooled
- 2 large eggs – beaten and at room temperature
- 1 cup mashed banana – from overripe bananas, approx. 2 med bananas See Note 1
- 2 teaspoon vanilla extract
- 300 g (2 cups) plain/all-purpose flour – can use gluten-free See Note 2
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- 1 cup chocolate chips – milk or dark
Instructions
- Preheat your oven to 175 Degrees C (350 F).
- Line a 20 × 20 cm (8 × 8 inch) tin with baking paper. We recommend allowing some overhang, to make it easier to remove the blondies.
- Add the melted butter and brown sugar to the bowl of a stand mixer. Beat on medium speed for 5 minutes, until the mixture is thick and glossy. (Or, use electric hand beaters in a large bowl.)
- Remove the bowl from the stand mixer. Using a wooden spoon, add the beaten eggs, vanilla and banana and mix until just combined.
- Add the flour, baking powder and salt to the mixture and stir until almost combined. Add in the chocolate chips, and finish stirring until the ingredients are combined.Add the mixture to your prepared baking tin and place into your preheated oven.
- Bake for approximately 35-40 minutes. (My oven takes 38 minutes for perfectly fudgy blondies.)
- To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The blondie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the blondie will be overcooked at that stage.
- When cooked, remove the tin from the oven and leave the blondie in the tin until completely cool.Once cool, cut into twelve pieces and enjoy!
Notes
- Banana: use overripe bananas for the most intense banana flavour. This is one occasion where measuring in a cup by volume is more accurate than weight.
- Flour: either regular all purpose flour or gluten-free will work in this recipe. If you are using gluten-free flour, ensure your blend contains xanthan gum to stabilise and provide structure.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Storage: once they are cool, store the blondies in an airtight container at room temperature for up to 3 days. The blondies are at their best on the first day. If keeping longer store in the fridge for up to 5 days or freeze them. After a few days, they are better served warm.
- Freezing: to freeze, wrap the cooled blondie in cling wrap then transfer them to an airtight freezer container. You can freeze them for up to three months. Defrost in the fridge overnight.
- Reheating: preheat your oven to 175 degrees C (350 F). Place the Blondies on a baking tray or heatproof platter, cover loosely with foil and heat for about 8 minutes. Keep in mind, this will cook them further and they won’t be as fudgy, however, they will still taste delicious.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This recipe was originally published as Gluten-Free Banana Blondies. It has since been updated to show gluten-free as an option, as both versions are equally delicious! Minor improvements have been made to the recipe and new photos and more information have been added.
Vicky
Yummy recipe with excellent instructions and explanations of ingredients! Love it!!
Alexandra
Hi Vicky, thank you so much for the lovely comments, we do appreciate them. 🙂