These Banana Blondies strike a delicious balance between a blondie and banana bread. They're a simple and delicious treat you need to try!
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These Banana Blondies combine the sweetness of bananas and rich, nutty browned butter in a soft and cakey blondie! These beauties are a next-level treat, and of course they're made entirely from scratch!
If you enjoy this recipe, check out the posts for my Blondie Brownies, Butterscotch Banana Muffins, and Pumpkin Blondies with Cinnamon Swirl!
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Ingredients
Here's all the ingredients you need for these amazing blondies! Measurements for each of the ingredients are included in the recipe card, below.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. The butter will be browned for the recipe, adding a rich, nutty flavor.
- All-Purpose Flour - Provides structure for the blondies.
- Baking Soda and Baking Powder - Provide leavening for the blondies.
- Ground Cinnamon - For flavor.
- Salt - To balance and enhance the flavors of the blondies.
- Brown Sugar - For sweetness, and lends the blondies a slight molasses flavor.
- Egg - For moisture and adding structure to the blondies. I used a large egg.
- Vanilla Extract - For flavor. If you'd like, you can use an equal measure of vanilla bean paste instead.
- Overripe Banana - You can't make Banana Blondies without banana! The recipe includes a specific measurement (½ cup) of mashed banana so that your results will be more consistent with mine, since as you know banana size can vary widely.
- Buttermilk - For flavor, richness, and moisture. The buttermilk makes the blondies so soft!
- Banana Chips (optional) - I placed these on after baking for garnish. I chose banana chips because I didn't want regular banana slices that would oxidize (turn brown).
Instructions
Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.
How to Make Brown Butter
If you've never made browned butter before, don't let it intimidate you! Browned butter is easy following just a few simple steps!
- Place butter in a medium saucepan and melt over medium heat.
- As the butter browns, swirl the pan occasionally. Foam will form on top, which is normal.
- As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch!
- The butter is browned when the bubbling and sputtering stops. Pour into a heatproof bowl and let cool to room temperature.
Making the Blondies
Here's a visual guide for how these blondies come together. See the recipe card, below, for full instructions!
- Combine the browned butter and brown sugar.
- Add egg, mashed banana, and vanilla extract and mix to combine.
- Add the dry ingredients and buttermilk. Stir until just combined.
- Pour batter into greased and lined pan and smooth the top. *Full baking instructions included in recipe card, below.*
Equipment
Here are a few things that I used to make this recipe:
- 8-inch Square Pan - I used an 8-inch square pan to make the blondies. I prefer a pan that's lighter in color so the blondies brown more slowly and the edges don't get too crisp before the middle is done.
- Parchment Paper - I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.
Variations
For a sweeter blondie, add some frosting! My Buttermilk Frosting or the spiced cream cheese frosting from my Chai Cake would be fantastic additions!
Storage
Store completely cooled blondies in an airtight container on your counter for up to two days, or in the refrigerator for up to five days. For longer storage, wrap the blondies well, place in an airtight container, and freeze for up to three months without compromising flavor or texture.
Other Recipes You May Like
Banana Blondies
Equipment
Ingredients
- ½ cup unsalted butter (8 Tablespoons)
- 1 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar, packed
- 1 egg, at room temperature (I used a large egg)
- ½ cup mashed overripe banana (from about one medium banana)
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk, at room temperature (see note)
- banana chips, optional (see note)
Instructions
To Brown Butter
- Place butter in a medium saucepan over medium heat. Once the butter is melted, swirl the pan occasionally to help promote even browning of the butter. Foam will form on top, this is normal!(½ cup unsalted butter)
- As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch on the butter, as it's easy to burn! It's easy to know when the butter is done: it will be quiet! Just listen for the bubbling and sputtering to be nearly stopped, then it's perfectly browned! The browning process typically takes 10-15 minutes total.
- After removing the browned butter from the heat, pour the browned butter into a heatproof bowl and allow to cool as you proceed with the recipe. You want the butter to be cooled enough that it won't scramble your egg when you use it.
For Blondies
- Grease an 8 inch square pan and line with parchment (see note) that extends up the sides (for easy removal of the blondies later). Set aside. Preheat oven to 350℉.
- In a medium bowl, combine the dry ingredients. Stir to combine, then set aside.(1 cup all-purpose flour, ¼ teaspoon ground cinnamon, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt)
- In a large bowl, combine the browned butter and brown sugar. Whisk to combine.(browned butter, ½ cup brown sugar, packed)
- Add the egg, mashed banana, and vanilla extract and whisk to combine.(1 egg, ½ cup mashed banana, and 1 teaspoon vanilla extract)
- Add half the dry ingredients, and stir until nearly combined, then add the buttermilk and stir again. Add the remaining dry ingredients and stir until just combined.(dry ingredients, ⅓ cup buttermilk)
- Pour the blondie batter into the prepared pan and smooth the top. Bake blondies until the center is set and the side begin to pull away from the sides of the pan, about 21-23 minutes.
- Allow the blondies to cool completely in the pan before using the parchment to lift the blondies from the pan and cut them.
- Store cooled blondies in an airtight container on your counter for up to two days, or in the refrigerator for up to five days. For longer storage, wrap the blondies well, place in an airtight container, and freeze for up to three months.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Rachel
I came across this recipe and I happened to have all the ingredients on hand (except for the banana chips because those are vile in my opinion 😆), so I whipped up a batch. The recipe is super easy- you don’t even need a mixer. I opted not to bother with parchment paper, I just used baking Pam instead. These are a lovely banana treat that is much lighter than a dense bread. The browned butter really makes them special- I don’t think any frosting/topping is necessary. These are so delicious I ate about half the pan myself. I will definitely be making them again. Thanks for a terrific recipe!