Banana Bread Blondies

These Banana Bread Blondies are the ultimate fusion of classic banana bread flavor with the chewy, dense texture of blondies. Quick to prepare and easy to love, they’re perfect for satisfying your sweet tooth with minimal effort. This one bowl wonder is a great way to use up overripe bananas and get your chocolate fix in just one bite.

Ideal for breakfast on the go, lunchbox treats, or a cozy evening dessert, these blondies also pack a bit of nutrition thanks to whole wheat flour. They’re moist, subtly sweet, and incredibly customizable whether you want to toss in nuts, swap the chocolate chips, or make them gluten-free. Once you try them, you may never go back to banana bread again!

Full Recipe:

Ingredients:

• 2 to 3 medium very ripe bananas, mashed (about 1 cup)

• 1/2 cup light brown sugar, packed

• 1/2 cup salted butter, melted

• 1/2 teaspoon vanilla essence

• 1 large egg

• 3/4 cup semi-sweet chocolate chips

• 1 1/4 cups whole wheat flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.

2. In a large mixing bowl, whisk together melted butter and brown sugar until smooth.

3. Add in the mashed bananas, egg, and vanilla essence. Mix until fully combined.

4. Sift in the whole wheat flour, baking soda, and salt directly over the wet ingredients.

5. Gently fold the dry ingredients into the wet mixture using a wooden spoon. Do not overmix.

6. Fold in the chocolate chips until evenly distributed.

7. Pour the batter into the prepared baking dish and smooth the top with a spatula. Optionally sprinkle more chocolate chips on top.

8. Bake for 30-34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

9. Let the blondies cool in the pan for 5 minutes before slicing into squares.

Prep Time: 15 minutes | Cooking Time: 34 minutes | Total Time: 49 minutes
Kcal: Approx. 225 kcal per serving | Servings: 9

Banana Bread Blondies: A Delicious Twist on a Classic Favorite

Banana bread has long held a cherished spot in the hearts of home bakers. It’s nostalgic, comforting, and a practical way to use up overripe bananas. But what if you could enjoy all the cozy flavor of banana bread in a chewy, rich, bar-style treat? That’s where banana bread blondies come in the lovechild of a soft cookie bar and the classic loaf we grew up with.

These banana bread blondies offer a quicker, more indulgent way to enjoy the essence of banana bread. With a slightly fudgy center, crisp edges, and warm undertones of ripe bananas and brown sugar, they are everything a dessert bar should be just with a homier, fruit forward twist.

Let’s dive into why these banana blondies deserve a permanent place in your baking rotation, how to perfect them, and some creative ways to enjoy and customize them.

The Inspiration Behind Banana Bread Blondies

Every baker eventually faces a familiar dilemma: a bunch of bananas sitting on the counter, slowly turning from yellow to brown, past the point of eating fresh. Most of us have turned to banana bread the dependable solution more times than we can count.

But banana bread, for all its comfort and charm, does take time. From the mixing and long baking time to the cooling and slicing, it’s not always the quickest option. That’s what inspired the creation of banana bread blondies a faster, one-bowl solution that satisfies the same craving with half the effort and double the chew.

Unlike traditional banana bread, which is baked in a loaf pan and often takes up to an hour in the oven, these blondies bake in a square dish and are done in around 30 minutes. And because they’re cut into bars, they’re perfect for sharing, packing in lunchboxes, or freezing for later.

The Magic of Very Ripe Bananas

The soul of this recipe lies in the bananas themselves. Overripe bananas are not just acceptable they’re essential. The darker and spottier the banana, the sweeter and more aromatic it becomes. The ripening process breaks down the starches into natural sugars, creating that distinct banana bread aroma and flavor.

For banana bread blondies, the bananas do more than provide flavor. They also add moisture and act as a natural binder, allowing the batter to come together without needing a ton of fat or added sugar. This makes the bars not only delicious but a touch lighter than traditional blondies, which rely heavily on sugar and butter.

If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple or a ripe banana. Leave them on the counter overnight, and they’ll darken quickly.

Texture & Flavor: What Makes These Blondies Irresistible

Banana bread blondies are all about balance. You get the dense, soft texture of banana bread with the chewy, rich edges of a cookie bar. The banana keeps the center tender, while brown sugar adds a caramel-like depth that complements the fruit beautifully.

Butter brings richness, while a handful of chocolate chips (or white chocolate, if you prefer) takes these blondies into full-on dessert territory. You can bite into them while they’re still warm for gooey pockets of melted chocolate or let them cool and enjoy them with a slight crisp at the edge and a soft, dreamy center.

These aren’t just banana bread in square form. They’re banana bread reimagined: easier, bolder, and dare we say, better.

Smart Substitutions and Customizations

One of the best things about banana bread blondies is how flexible they are. You can tweak the ingredients to suit your preferences, dietary needs, or pantry availability without compromising flavor or texture.

• Flour: The original recipe calls for whole wheat flour, which adds a bit of fiber and nuttiness. If you prefer a lighter crumb, use all-purpose flour. For gluten-free options, a 1:1 gluten-free baking blend works beautifully.

• Butter: If you’re dairy-free, you can substitute with melted coconut oil or plant-based butter. Keep in mind that coconut oil adds a subtle tropical flavor that pairs surprisingly well with banana.

• Sugar: Brown sugar gives the bars their caramel flavor and chewy texture, but you can swap in coconut sugar or even use a blend of brown and white sugar for a more traditional taste.

• Mix-ins: While semi-sweet chocolate chips are classic, don’t stop there. Try folding in chopped walnuts, pecans, dried cranberries, shredded coconut, or even white chocolate for a fun twist.

• Flavor Enhancers: A touch of cinnamon or nutmeg can warm up the flavor profile. Or go bold with a splash of rum or bourbon in the batter.

This versatility makes them ideal for experimenting every batch can be a little different, and always delicious.

Baking Tips for Perfect Blondies Every Time

Baking banana bread blondies is relatively foolproof, but there are a few tips that can take your results from good to bakery-worthy:

1. Don’t overmix: Once you add the flour, mix gently. Overmixing can lead to a dense, tough texture. You want to stir until just combined.

2. Use a light-colored baking dish: Darker pans can brown the edges too quickly before the center is done. An 8×8-inch glass or ceramic pan works great.

3. Check for doneness carefully: Look for a few moist crumbs on a toothpick rather than a clean insert. These blondies continue to cook slightly as they cool, so pulling them out a bit early ensures a soft, chewy center.

4. Cool before slicing: Let the blondies rest in the pan for at least 5–10 minutes before cutting. They firm up as they cool, making them easier to slice cleanly.

Serving Ideas for Banana Blondies

These blondies are incredibly versatile when it comes to serving. Enjoy them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert. Or pack them up for a midday snack, coffee break, or school lunch treat.

They pair beautifully with:

• Hot coffee or chai

• Cold milk or oat milk

• Greek yogurt and berries

• A dusting of powdered sugar or drizzle of nut butter

You can also cut them into small squares and serve them at gatherings or brunches for a unique finger-food option.

Storage & Make-Ahead Tips

Banana bread blondies store well, making them great for meal prep or gifting.

• Room Temperature: Keep them in an airtight container for up to 3–4 days. Add a sheet of parchment between layers if stacking.

• Refrigerator: Store for up to a week. They’ll firm up slightly but remain soft and chewy.

• Freezer: Wrap individual squares in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temp or warm in the microwave for 20 seconds.

They taste just as good (if not better) the next day, which makes them perfect for making ahead of time.

Conclusion: 

Banana bread blondies are everything we love about banana bread, but in a faster, more snackable, and endlessly customizable form. Whether you’re looking for a cozy weeknight dessert, a lunchbox filler, or a creative way to rescue overripe bananas, these bars have your back.

They’re comforting but exciting, sweet but not overly indulgent, and they strike that rare balance between wholesome and decadent. Once you bake a batch, there’s a good chance you’ll be stocking up on bananas just to let them over-ripen.

So next time you glance at those spotty bananas on your counter, skip the loaf. Blondies are calling and they’ve never been more delicious.