Banana Blondies

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!

Course Dessert

Cuisine Bars, Blondies

Prep Time 20

Cook Time 21

Total Time 41

Servings blondies

Calories 120kcal

Author Amee

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)

US Customary - Metric

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

Note on parchment: I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.

Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, pour ¼ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the ⅓ cup line. Let sit for 5 minutes, then it's ready for use!

Note on banana chips - These are completely 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).

Nutrition