These banana blondies are soft, squidgy, and packed with comforting flavour, combining the richness of a blondie with the natural sweetness of ripe banana.
The result is a golden, fudgy bake, dotted with creamy white chocolate chips. It's perfect for lunchboxes, sharing, or just as a treat with a cuppa.
Using melted butter and soft light brown sugar creates a caramel-like base that gives these blondies their signature chewy texture and rich flavour.
Whisking in eggs lends richness and helps bind everything together, while the mashed bananas add moisture, softness and a mellow fruity sweetness.
The batter is fairly loose when mixed but bakes into a firm-edged, slightly gooey, cookie-dough like centre that sets fully as it cools.
Chilling the blondies overnight not only deepens the flavour but also makes them much easier to slice cleanly.
White chocolate chips add creamy bursts throughout, balancing the fruitiness of the banana with their smooth sweetness.
You could also experiment with milk or dark chocolate chips if you prefer a stronger contrast, or add a handful of chopped walnuts or pecans for extra texture.
Once cooled and sliced, the blondies keep well in an airtight container for several days and can also be frozen for longer storage.
This recipe makes 12 large brownies, or 24 small ones, so it's ideal for feeding a crowd, and perfect if want to stock the freezer with something delicious.
With their dense, brownie-like texture and classic banana bread flavour, these blondies offer the best of both worlds, making them a guaranteed crowd-pleaser.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 240 g (8.5 oz) slightly salted butter melted
- 350 g (12.3 oz) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 3 small bananas peeled and mashed
- 275 g (9.7 oz) plain white flour (all purpose flour) all purpose flour
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
Equipment
- Rectangular 43cm x 28cm (17"x11") tin See notes
Instructions
Preheat your oven to 180C (160C fan / 370F).
Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted. Add the soft brown sugar.
Whisk together.
Add the eggs.
Whisk gently until completely combined.
Add the flour and baking powder.
Mix until smooth - the batter will be quite liquid.
Add the mashed banana.
Stir in.
Add the white chocolate chips.
Fold in.
Pour the banana blondie batter into your prepared tin and level off.
Bake for approximately 26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide the banana blondies onto a serving board and slice them into 24 squares (in a pattern of 4 by 6).
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Banana Blondies Recipe
Banana Blondies Recipe
Ingredients
- 240 g (8.5 oz) slightly salted butter melted
- 350 g (12.3 oz) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 3 small bananas peeled and mashed
- 275 g (9.7 oz) plain white flour (all purpose flour) all purpose flour
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
Equipment
- Rectangular 43cm x 28cm (17"x11") tin See notes
Instructions
- Preheat your oven to 180C (160C fan / 370F).
- Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted.
- Add the soft brown sugar and whisk together.
- Next, whisk in the eggs until completely combined.
- Add the flour and baking powder and mix until smooth - the batter will be quite liquid.
- Stir in the mashed banana.
- Add the white chocolate chips and fold in.
- Pour the banana blondie batter into your prepared tin and level off.
- Bake for approximately 26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide the banana blondies onto a serving board and slice them into 24 squares (in a pattern of 4 by 6).
Nutrition
More banana-riffic recipes to try
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