Let me tell ya – these banana blondies changed my dessert game forever. I’ve always had overripe bananas sitting around and sure, banana bread is great, but sometimes you want something different, ya know? These banana blondies are ridiculously moist with this perfect chewy-yet-soft texture that’ll make you forget all about regular brownies. The banana flavor isn’t overwhelming – it’s just right. They come together super quick too, so you can satisfy that sweet tooth without spending hours in the kitchen. Trust me, once you try these banana blondies, they’ll become your go-to easy banana dessert.
More Desserts ideas
Why You’ll Love This Recipe
Ever stared at those spotty bananas on your counter and thought “not another loaf of banana bread”? Been there! These banana blondies solve that problem while giving you something way more exciting.
I brought these to my sister’s birthday last month and everyone literally fought over the last piece. My brother-in-law who “doesn’t like bananas” ate three squares! That’s how good these are.
The best part is how flexible this banana blondies recipe is. Want them more cakey? Add another egg. Craving something richer? Throw in some white chocolate chips. Got dietary restrictions? I’ve got substitutions for you.
Plus, they travel great – perfect for potlucks or gifting to friends. Let me show you how easy these are to make.
Ingredients
Here’s everything you’ll need to make these amazing banana blondies:
For the Base:
- 2 very ripe bananas (the browner and spottier, the better – they’re sweeter that way)
- 1/2 cup unsalted butter, melted (use salted if that’s all you have, just reduce added salt later)
- 1 cup brown sugar (light or dark works, dark gives deeper flavor)
- 1 large egg (room temp gives best results)
- 1 tsp vanilla extract (real vanilla makes a difference but imitation works too)
- 1 1/4 cups all-purpose flour (don’t overmeasure – spoon and level method)
- 1/2 tsp baking powder (check it’s fresh for proper rise)
- 1/4 tsp salt (skip if using salted butter)
- 1/2 tsp cinnamon (optional but adds nice warmth)
Mix-ins (choose 1-2):
- 1/2 cup white chocolate chips (these pair amazingly with banana)
- 1/2 cup chopped walnuts or pecans (for crunch)
- 1/2 cup butterscotch chips (for extra sweetness)
For Dairy-Free Version:
- Substitute coconut oil or vegan butter for regular butter
- Use dairy-free white chocolate chips
For Gluten-Free Version:
- Use 1:1 gluten-free flour blend instead of all-purpose flour
- Add 1/4 tsp xanthan gum if your blend doesn’t include it
How to Make Banana Blondies
Step 1: Prep Your Space
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some hanging over the sides to make removal easier. This step is super important – don’t skip the parchment or you’ll regret it when trying to get these out.
Step 2: Mash Those Bananas
In a large bowl, mash your ripe bananas until they’re mostly smooth. A few small chunks are fine and actually give nice banana flavor pockets. You should get about 3/4 cup mashed banana.
Step 3: Mix Wet Ingredients
Add melted butter and brown sugar to mashed bananas. Mix until combined. Let it cool slightly (so it doesn’t cook the egg), then add egg and vanilla. Mix until everything’s well incorporated.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon if using. Add this to the wet mixture and stir just until combined. Don’t overmix or you’ll get tough banana blondies!
Step 5: Add Mix-ins
Fold in your choice of mix-ins gently. White chocolate chips work especially well with banana blondies and give that 7 brew banana bread blondie vibe, but use whatever you like.
Step 6: Bake
Pour batter into prepared pan and spread evenly. Bake for 22-25 minutes. You’ll know they’re done when the edges look set and golden, but the center still looks slightly underdone. A toothpick inserted 1 inch from edge should come out with a few moist crumbs.
Step 7: Cool and Cut
This is important! Let cool in the pan for at least 30 minutes before lifting out using parchment paper. Cool completely on wire rack before cutting into squares. They’ll continue to set as they cool.
Variations
Cream Cheese Swirl Banana Blondies
Mix 4oz softened cream cheese with 1/4 cup sugar and 1 egg yolk. Drop spoonfuls on top of batter and swirl with a knife before baking.
Nutella Banana Blondies
Warm 1/4 cup Nutella in microwave for 20 seconds, then swirl into batter before baking for a chocolate-hazelnut twist.
Tropical Banana Blondies
Add 1/3 cup toasted coconut flakes and 1/3 cup dried pineapple pieces to batter for a tropical twist on the basic banana blondies recipe.
Banana Bread Blondies with Streusel
Top unbaked batter with mixture of 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp butter, and 1/4 tsp cinnamon for a coffee-cake like topping.
Salted Caramel Banana Blondies
Drizzle cooled blondies with 1/4 cup store-bought caramel sauce and sprinkle with flaky sea salt for an indulgent easy dessert with bananas.
The Perfect Sweet Ending
These banana blondies have become my signature dessert. My mom recently called me just to ask for the recipe again after she’d lost it – that’s how much her bridge club raved about them. There’s something special about transforming those forgotten bananas into something so delicious.
What I love most is seeing how people make this recipe their own. My neighbor adds cardamom, my best friend tops hers with ice cream, my coworker makes hers gluten-free. That’s the beauty of a great banana dessert – it’s both comforting and open to your own creativity.
So grab those spotty bananas and get baking! I promise these banana blondies will become your new favorite easy banana dessert. Tag me if you make them – I love seeing your versions!
Banana Blondies
Equipment
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Measuring cups/spoons
- Spatula
Ingredients
For the Base:
- 2 very ripe bananas about 3/4 cup mashed
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon optional
Mix-ins (choose 1-2):
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1/2 cup butterscotch chips
For Dairy-Free Version:
- Substitute coconut oil or vegan butter for regular butter
- Use dairy-free white chocolate chips
For Gluten-Free Version:
- Use 1:1 gluten-free flour blend
- Add 1/4 tsp xanthan gum if your blend doesn’t include it
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Mash Bananas:
- In a large bowl, mash the bananas until mostly smooth.
Mix Wet Ingredients:
- Stir in melted butter and brown sugar. Let cool slightly, then add egg and vanilla. Mix well.
Add Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon (if using). Stir into wet mixture until just combined. Do not overmix.
Fold in Mix-ins:
- Gently stir in your choice of mix-ins.
- Bake: Pour batter into prepared pan, spread evenly, and bake for 22-25 minutes until edges are golden and center looks slightly underdone.
Cool & Cut:
- Let cool in the pan for at least 30 minutes before lifting out and cutting into squares.
Notes
Nutrition
FAQ
What’s the difference between a blondie and a brownie?
Brownies contain chocolate or cocoa powder which gives them their brown color and chocolate flavor. Blondies are made without cocoa powder and rely on brown sugar for their butterscotch-like flavor and blonde color. These banana blondies get additional moisture and flavor from bananas, making them a hybrid between banana bread and blondies.
What’s in the banana bread blondie at 7 brew?
The popular 7 brew banana bread blondie contains banana, white chocolate chips, and a butterscotch-like base. Our recipe recreates this flavor profile but allows you to customize it at home. The 7 brew banana bread blondie has become famous for its moist texture and balanced banana flavor, which we’ve captured in this recipe.
Are blondies meant to be gooey in the middle?
Yes, perfect blondies should be slightly gooey in the middle when they come out of the oven – they’ll continue to set as they cool. If you prefer a more cake-like texture in your banana blondies, add an extra egg or bake for 3-5 minutes longer. The center should never be completely liquid though.
Can you put bananas in brownie mix?
Absolutely! You can add mashed banana to boxed brownie mix as a partial substitute for the oil and eggs. For this banana blondies recipe, we’re making everything from scratch for better flavor, but if you’re in a hurry, try adding one mashed banana to your favorite boxed mix.
Is a blondie just a brownie without cocoa powder?
While that’s the basic difference, it’s a bit more complex. Blondies have their own distinct flavor profile with vanilla and brown sugar creating a butterscotch-like taste. They’re not just “blonde brownies” but a dessert with their own unique characteristics. These banana blondies take that classic blondie base and enhance it with fruity banana notes.
How do I store banana blondies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months – just wrap individually in plastic wrap and store in freezer bags.
Can I double this banana blondies recipe?
Definitely! Double all ingredients and bake in a 9×13 inch pan. You might need to add 5-7 minutes to the baking time, but still look for that slightly underdone center with golden edges.