Banana Blondies Recipe
Hey there! So, you know those bananas hanging out on your counter, slowly turning into fruity fossils? Well, let me tell you, this Banana Blondies recipe is the perfect way to make use of them before they become a science experiment! I actually stumbled upon this recipe when I was trying to recreate a dessert I had at a friend’s house years ago (the kind of friend who always manages to bake perfectly while juggling four kids and a dog). Anyway, let’s dive in!
Why You’ll Love This
I make this when I need a quick, sweet fix or when my kids start acting like those bananas on the counter are going to leap up and start a revolution. My family goes nuts over this because it’s got that amazing banana flavor without being too banana-y (you know what I mean?). And if you’re anything like me, sometimes baking can feel like a chore—but this recipe’s so easy, it’s practically self-cleaning. (Okay, not really, but we can dream!)
Ingredients
- 1 cup mashed ripe bananas (around 2-3 bananas)
- 1/2 cup unsalted butter, melted (honestly, I’ve used the salted version in a pinch!)
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract (or a bit more if you’re feeling fancy)
- 1 cup all-purpose flour (I’ve used whole wheat flour, and it’s totally fine)
- 1/4 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or nuts (because sometimes you just need a little extra crunch or sweetness)
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan—or, if you’re like me and always forget to grease it, line it with parchment paper.
- In a bowl, mix the melted butter and brown sugar until smooth. Add in the egg and vanilla extract, and give it another mix. This is where I usually sneak a taste, just to make sure it’s sweet enough, you know?
- Stir in the mashed bananas. Don’t worry if it looks a bit weird at this stage—it always does!
- In another bowl, combine the flour, baking soda, and salt. Then, gently fold into the wet ingredients. (Gently, like you’re handling a sleeping baby… sort of.)
- Fold in the chocolate chips or nuts if you’re using them. Pour the batter into your prepared pan.
- Bake for about 25-30 minutes or until a toothpick comes out clean-ish. Let it cool before cutting into squares—if you can wait that long!
Notes
I’ve found that using overripe bananas gives the blondies a richer flavor. Also, if you slightly underbake them, they have this amazing fudge-like texture that my kids adore.
Variations
I’ve tried adding a handful of shredded coconut once, and it was surprisingly tasty! But I’ll admit, trying to mix in peanut butter as a swirl was a disaster—ended up with blobs rather than swirls. Maybe next time?
Equipment
If you don’t have a mixer, no worries! A sturdy spoon and some elbow grease work just as well. Plus, think of it as an arm workout.
Storage
These blondies can last a few days in an airtight container—though honestly, in my house, they never last more than a day. If, by some miracle, you have leftovers, you can freeze them, too.
Serving Suggestions
I like serving these with a scoop of vanilla ice cream on top. My family loves it, and it makes the blondies feel a bit more special (and more dessert-y!).
Pro Tips
I once tried rushing the cooling process by sticking the pan in the freezer—don’t do it! It messes with the texture big time. Patience is key here.
FAQ
Can I make these gluten-free? Absolutely! Just swap the all-purpose flour with your favorite gluten-free blend. I tend to think it works just as well.
What if I don’t like bananas? Hmm, then this might not be the recipe for you! But maybe try substituting with applesauce? I’ve heard that’s a thing, though I haven’t tried it myself.
