Banana Blondies (Gluten-Free Option)

Banana Blondies cut into squares, sitting on some baking paper, with one piece turned upwards to show fudgy texture.

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.

Course Afternoon Tea, Dessert, Morning Tea

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings pieces

Calories 447kcal

Author Alexandra Cook - It's Not Complicated Recipes

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.

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