Banana Blondies Dessert Recipe

So you’ve got some brown bananas sitting on your counter, giving you the stink eye? And you’re thinking, “There’s gotta be something better than banana bread, right?” Well, friend, you’ve hit the jackpot. These banana blondies are about to become your new obsession—and honestly, they’re so good that people will think you actually know what you’re doing in the kitchen.

Why This Recipe is Awesome

Let me tell you why these banana blondies are basically magic in bar form. First off, they’re ridiculously easy—like, embarrassingly easy. We’re talking one-bowl, minimal cleanup, “did I really just make something this delicious?” kind of easy.

These beauties have all the cozy vibes of banana bread but with that chewy, fudgy texture that makes blondies so addictive. Plus, they’re perfectly sweet without being cloying, and that hint of vanilla and cinnamon? Chef’s kiss.

The best part? They actually get better the next day (if they last that long). IMO, day-two blondies are when the flavors really meld together and create pure magic. It’s like they’re doing all the hard work while you sleep.

And here’s the kicker—they freeze beautifully. Make a double batch, freeze half, and boom—future you will thank present you when that 3 PM sweet tooth hits.

Ingredients You’ll Need

• 3 ripe bananas (the browner, the better—we’re talking spotty, not pretty)
• 1/3 cup melted butter (don’t even think about margarine)
• 3/4 cup brown sugar (packed, like you mean it)
• 1 large egg (room temperature preferred, but honestly, who remembers?)
• 1 teaspoon vanilla extract (the real stuff, not the fake vanilla-ish liquid)
• 1 cup all-purpose flour (no need to get fancy here)
• 1/2 teaspoon baking soda (fresh stuff—if it’s older than your last relationship, toss it)
• 1/2 teaspoon salt (just regular table salt works fine)
• 1/2 teaspoon ground cinnamon (for that warm, cozy factor)
• 1/2 cup chocolate chips (optional, but why would you skip them?)
• 1/4 cup chopped walnuts (also optional, but texture is everything)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. Don’t skip this step—trust me, you’ll want these babies to come out clean.
2. Mash those bananas in a large mixing bowl until they’re mostly smooth. A few lumps are totally fine—we’re going for rustic charm, not perfection.
3. Stir in the melted butter until combined. Then add the brown sugar, egg, and vanilla extract. Mix everything together until it looks cohesive and happy.
4. In goes the dry stuff. Add flour, baking soda, salt, and cinnamon to your banana mixture. Stir just until combined—don’t overmix. We want tender blondies, not tough ones.
5. Fold in chocolate chips and nuts if you’re using them. This is where the magic happens—every bite becomes a little surprise.
6. Spread the batter into your prepared pan. It’ll be thick, so use a spatula to smooth it out evenly. Don’t stress about making it perfect.
7. Bake for 22-25 minutes until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake—nobody wants dry blondies.
8. Cool completely in the pan before cutting. I know waiting is torture, but warm blondies are messy blondies.

Common Mistakes to Avoid

Using unripe bananas—seriously, don’t do it. Those green bananas won’t give you the sweetness or flavor you need. Wait for the spots, people.

Overmixing the batter is the fastest way to tough, chewy blondies (and not the good kind of chewy). Mix just until you don’t see any flour streaks.

Thinking you don’t need to line the pan—rookie mistake. Yes, you can just grease it, but parchment paper is your friend. It makes removal so much easier.

Overbaking them is heartbreaking. The moment that toothpick comes out mostly clean, they’re done. They’ll continue cooking in the hot pan.

Cutting them too early will result in a crumbly mess. I get it, the smell is intoxicating, but patience grasshopper.

Alternatives & Substitutions

No brown sugar? White sugar works, but add an extra tablespoon since it’s less sweet. Brown sugar gives better flavor and moisture though.

Want them dairy-free? Swap the butter for melted coconut oil or vegan butter. Coconut oil actually adds a nice subtle flavor.

Gluten-free option? Use a 1:1 gluten-free flour blend. The texture might be slightly different, but still delicious.

Egg allergy? Try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). Works like a charm.

Nut-free? Skip the walnuts and maybe add some extra chocolate chips or dried fruit instead.

Honestly, this recipe is pretty forgiving. Don’t have cinnamon? Use a pinch of nutmeg. Out of vanilla? A tiny bit of almond extract works too.

FAQs

Can I use frozen bananas?

Absolutely! Just thaw them completely and drain any excess liquid first. Frozen bananas are actually perfect for this since they’re super soft and mashable.

How do I store these banana blondies?

Cover them tightly and keep at room temperature for up to 3 days, or refrigerate for up to a week. They’re also great straight from the fridge—kind of like fudgy brownies.

Can I double this recipe?

Sure can! Use a 9×13 inch pan and increase the baking time by about 5-10 minutes. Just keep an eye on them.

What if I don’t have brown sugar?

White sugar works fine, but the texture will be slightly different. For better results, mix 1 cup white sugar with 1 tablespoon molasses to make your own brown sugar.

Can I add other mix-ins?

Go wild! Dried fruit, different nuts, white chocolate chips, even a swirl of Nutella. This recipe is your playground.

Why are my blondies gooey in the middle?

Either they need a few more minutes in the oven, or your bananas were extra large and added too much moisture. Next time, measure out about 1 cup of mashed banana.

Can I make them ahead of time?

Yes! They actually improve with time. Make them a day ahead for the best flavor and texture.

Final Thoughts

There you have it—the easiest, most delicious way to use up those sad bananas. These blondies are proof that sometimes the best recipes are the simplest ones. They’re sweet, chewy, and have just enough banana flavor without screaming “BANANA!” in your face.

The beauty of this recipe is its flexibility. Make it your own with different add-ins, or keep it classic—either way, you’re winning. And hey, if anyone asks for the recipe, feel free to act like it’s some family secret you’ve been perfecting for years.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And remember, life’s too short for bad desserts, so make these blondies and make them often.