Banana Blondies

5 from 5 votes

These Banana Blondies are buttery, chewy and delicious. They are full of banana bread flavor and chocolate chips. The recipe is super easy to make (no mixer required!)

Prep Time20

Cook Time23

Course: Bars, Blondies, Brownies

Cuisine: American

Servings: blondies

Calories: 160kcal

Author: Natalie

Ingredients

1/2 cup unsalted butter melted or browned
3/4 cup plus 1 tablespoon brown sugar light or dark
1 large egg room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup mashed overripe banana about 1 medium overripe banana
1/2 cup semi sweet chocolate chips plus more for topping (optional)

US Customary - Metric

Instructions

Melt the butter in a medium sized saucepan or skillet (preferably light colored so you can better see the color changes) over medium heat. Once the butter has melted, stir it nonstop as you cook it at a gentle boil. Continue cooking until the butter begins to brown and light brown specks start forming at the bottom of the pan. This should happen in 5-8 minutes. Remove butter from heat and pour it into a heat safe bowl and allow it to cool slightly for a few minutes.
Preheat the oven to 350°F. Line an 8 by 8-inch pan with parchment paper leaving a one inch overhang on two sides.
To the melted butter, stir in the brown sugar with a wooden spoon or a spatula. Stir in the egg and vanilla followed by the mashed banana. Add the flour, salt and stir til just combined. Stir in the chocolate chips.
Pour the batter into the prepared pan. Use a spatula or offset spatula to spread the batter evenly. Top with extra chocolate chips, if desired (optional). Bake for 21-23 minutes, til just set in center.
Remove from oven and place pan on a wire rack to cool. Allow to cool slightly before slicing.

Notes

Brown sugar: Make sure your brown sugar is fresh. Use light or dark brown sugar.

Frozen banana: A frozen banana can be used. Thaw the banana, drain off excess liquid, mash then use as instructed.

Topping: Top the blondies with a few extra tablespoons of chocolate chips before baking. You can also take the blondies out of the oven before they finish baking. Top them with 1-2 ounces of chopped dark chocolate then return to the oven til the blondies have finished baking and the chocolate has melted.

Slicing: Cut into 9 bars or 16 smaller squares.

Storage: Store these banana bread blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Chocolate chip banana bread blondies can be frozen for up to 3 months. Thaw overnight at room temperature before serving.

Nutrition