Last year, I bought a HUGE bunch of bananas, thinking my family would devour them. Well, life got in the way, and suddenly I had a counter full of spotty, overripe bananas. My first thought, naturally, was banana bread, but I was feeling a bit…blah, and wanted something different. I remembered a blondie recipe I used to make all the time and thought, “Why not?” The result? These amazing, chewy banana blondies were born!
I’ve tweaked and perfected this recipe over the past year. I’ve learned a few tricks to get that perfect chewy texture and to really bring out the banana flavor. Let me tell you, you’ll be sneaking bites straight from the pan – I know I do!
Trust me, your family is going to love these chewy banana blondies as much as mine does! I can’t wait for you to try this – it’s become such a staple in our house!
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional, but highly recommended!)
Alright, let’s talk ingredients. First off, the butter. I always use unsalted butter because I like to control the amount of salt in my baking. I find it gives me the best flavor. When melting it, don’t get it too hot – just melted is perfect. One trick I’ve learned is to brown the butter for even more flavor, resulting in brown butter banana blondies. The nutty flavor it brings is amazing! Browning the butter adds a depth of flavor that complements the sweetness of the bananas, creating a more complex and satisfying taste profile.
As for the brown sugar, make sure it’s packed when you measure it. That little bit of extra moisture helps contribute to the chewy texture we’re going for. I usually buy a big bag of brown sugar at the beginning of baking season and store it in an airtight container with a piece of bread to keep it from drying out. The molasses in brown sugar not only adds moisture but also enhances the caramel-like notes in the blondies.
The bananas are the star of the show here! The riper, the better. Those super spotty bananas that you think are past their prime? Those are perfect for these blondies. They’re sweeter and softer, which translates to a more intense banana flavor and a moister blondie. If your bananas aren’t quite ripe enough, you can speed up the ripening process by placing them in a paper bag with an apple or another banana for a day or two. Also, check out this article about Baking with Overripe Bananas for even more tips and recipes. Overripe bananas contain more simple sugars, which contribute to a more tender and flavorful final product.
For the flour, I just use regular all-purpose flour. I haven’t tried this recipe with gluten-free flour, but if you do, let me know how it turns out! I always give the flour a quick whisk before measuring it to make sure it’s not packed down, which can lead to dry blondies. Whisking the flour ensures accurate measurement and prevents the blondies from becoming too dense.
Baking soda is our leavening agent here, so make sure yours is fresh! Baking soda loses its effectiveness over time, so if it’s been sitting in your pantry for a while, it’s probably time to replace it. I write the date I opened a new container on the lid so I know how long it’s been in there. Fresh baking soda ensures the blondies rise properly and have a light, airy texture.
Finally, the chocolate chips! These are totally optional, but I almost always add them because, well, chocolate makes everything better, right? My kids love chocolate chip banana blondies! I usually use semi-sweet chocolate chips, but feel free to use milk chocolate, dark chocolate, or even white chocolate chips. The addition of chocolate chips adds a layer of richness and complements the banana flavor, making the blondies even more irresistible.
One last tip: I buy my chocolate chips in bulk at Costco. It saves me so much money, especially during the holidays!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. I always use a glass pan, but a metal pan will work just fine too.
- In a large bowl, combine the melted butter and brown sugar. Beat until well combined. You can use a whisk or a hand mixer for this step. I usually just use a whisk because it’s one less thing to clean!
- Beat in the egg and vanilla extract until smooth. Make sure everything is well combined, so you don’t end up with streaks of egg in your blondies.
- Add the mashed bananas and mix until just combined. Don’t overmix at this point, or your blondies might end up tough.
- In a separate bowl, whisk together the flour, baking soda, and salt. This helps to ensure that the baking soda is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix.
- Stir in the chocolate chips (if using). I usually let my kids help with this step. They love adding the chocolate chips!
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, or your blondies will be dry.
- Let the blondies cool in the pan before cutting into squares. This is the hardest part, because they smell so good!
Okay, let’s break this down a bit further. When I say “grease and flour” the pan, I really mean it. Nothing is worse than a batch of blondies that sticks to the pan! I usually spray the pan with cooking spray, then sprinkle a little flour in, and tap the pan to coat the bottom and sides. Then, I turn the pan upside down and tap out any excess flour. This ensures the blondies release easily from the pan after baking.
When you’re mixing the wet and dry ingredients, remember to mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough blondies. You want them to be nice and chewy, not tough. I use a spatula to fold the dry ingredients into the wet ingredients, which helps to prevent overmixing. Folding gently incorporates the ingredients without activating too much gluten.
Baking time can vary depending on your oven, so keep an eye on the blondies. Start checking them at 25 minutes. They’re done when a toothpick inserted into the center comes out with a few moist crumbs attached. If the toothpick comes out clean, they’re probably overbaked. Monitoring the baking time closely helps prevent the blondies from becoming dry or overcooked.
And finally, the hardest part of all: letting them cool! I know, it’s tempting to dig in right away, but trust me, they’re much easier to cut when they’re cooled. Plus, the flavors have a chance to meld together, making them even more delicious. I try to wait at least 30 minutes before cutting them into squares. If you’re impatient, you can pop them in the fridge for a little while to speed up the cooling process. Cooling allows the blondies to firm up, making them easier to slice and enhancing their overall flavor.
Serving Ideas
Now, let’s talk about serving these amazing chewy banana blondies. In my house, they rarely last long enough to get fancy, but here are a few ideas to really make them shine.
For a simple, classic presentation, just cut them into squares and arrange them on a plate. A dusting of powdered sugar adds a touch of elegance, especially if you’re serving them to guests. The light sweetness of powdered sugar complements the rich flavors of the blondies.
If you want to get a little more creative, try topping them with a scoop of vanilla ice cream. The cold ice cream and warm blondies are a match made in heaven. You can also drizzle them with caramel sauce or chocolate sauce for an extra touch of decadence. This also pairs really well with an easy banana pudding recipe. The combination of warm blondies and cold ice cream creates a delightful contrast in temperatures and textures.
Another idea is to serve them with a dollop of whipped cream and some fresh berries. The tartness of the berries balances out the sweetness of the blondies perfectly. I like to use strawberries, raspberries, or blueberries, depending on what’s in season. The acidity of the berries cuts through the richness of the blondies, creating a harmonious flavor profile.
For a truly indulgent treat, try making a blondie sundae. Layer the blondies with ice cream, whipped cream, chocolate sauce, caramel sauce, and chopped nuts. It’s a decadent dessert that’s sure to impress! A blondie sundae is a customizable dessert that allows you to combine your favorite toppings and flavors.
These chewy banana blondies are also great for potlucks and parties. They’re easy to transport and everyone loves them. Just cut them into squares and arrange them on a platter. You can also wrap them individually for a grab-and-go treat. Their portability and crowd-pleasing flavor make them an ideal choice for gatherings.
If you have any leftover blondies (which is rare in my house!), they make a great addition to lunchboxes. Just wrap them in plastic wrap or place them in a container. They provide a sweet and satisfying treat for kids and adults alike.
One of my favorite ways to enjoy these blondies is with a cup of coffee or tea. They’re the perfect afternoon pick-me-up. I like to dunk them in my coffee – it’s so good! The warm, comforting flavors of the blondies pair perfectly with a hot beverage.
Honestly, there’s no wrong way to serve these chewy banana blondies. They’re delicious on their own, but they’re also great with ice cream, whipped cream, berries, or sauce. Just use your imagination and have fun!
FAQs
Q: Can I use frozen bananas?
A: Absolutely! Frozen bananas work great in this recipe. Just make sure to thaw them completely and drain off any excess liquid before mashing them.
Q: Can I use a different type of flour?
A: I haven’t tried this recipe with gluten-free flour, but it should work. You may need to adjust the amount of liquid slightly. If you use whole wheat flour, the blondies will be denser.
Q: Can I add nuts?
A: Yes! Chopped walnuts, pecans, or macadamia nuts would be a great addition. I would add about 1/2 cup of chopped nuts to the batter along with the chocolate chips.
Q: How do I store the blondies?
A: Store the blondies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week.
Q: Can I freeze the blondies?
A: Yes! These blondies freeze really well. Wrap them individually in plastic wrap or place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Q: Can I make these blondies ahead of time?
A: Yes, you can definitely make these blondies ahead of time. Bake them according to the recipe instructions, then let them cool completely. Store them in an airtight container at room temperature or in the refrigerator. They will still be delicious the next day! They are also great to use if you are wondering what thickens banana pudding?
Q: My blondies are too dry. What did I do wrong?
A: Overbaking is the most common cause of dry blondies. Make sure to check them frequently while they’re baking and remove them from the oven as soon as a toothpick inserted into the center comes out with a few moist crumbs attached. Another possibility is that you used too much flour. Be sure to measure the flour accurately.
Q: My blondies are too gooey. What did I do wrong?
A: Underbaking is the most common cause of gooey blondies. Make sure to bake them for the full amount of time specified in the recipe. Another possibility is that you didn’t use enough flour. Be sure to measure the flour accurately. You can also check out more banana nutrition facts and health benefits here.
Q: Can I make a larger batch?
A: Yes! You can easily double or triple this recipe to make a larger batch. Just adjust the baking time accordingly.
Conclusion
Well, there you have it! My go-to recipe for chewy banana blondies. I hope you love them as much as my family does. They are the perfect way to use up those ripe bananas and satisfy your sweet tooth.
This recipe is more than just a set of instructions to me; it’s a reminder of those little moments in life – the unexpected twists, the happy accidents, and the simple joys of creating something delicious in the kitchen.
Before you head off to preheat that oven, here are a few little nuggets of wisdom I’ve picked up along the way:
- Don’t be afraid to experiment. Once you’ve made the recipe as written, feel free to add your own personal touch. Try different types of chocolate chips, add nuts, or even swirl in some peanut butter.
- Always use ripe bananas. The riper the bananas, the sweeter and more flavorful the blondies will be.
- Don’t overmix the batter. Overmixing can lead to tough blondies. Mix until just combined.
These banana blondies really have become a comforting staple in our house, and I think you’ll agree after trying the banana blondie recipe. Whether it’s a rainy day treat, a potluck contribution, or just a little something sweet to brighten the day, these chewy banana blondies are always a hit.
So go ahead, give this recipe a try. I promise, you won’t be disappointed. And I’d love to hear how they turn out for you! Leave a comment below and let me know what you think. Do you like easy banana blondies or moist banana blondies?
Happy baking, friends!
PrintChewy Banana Blondies Recipe
These banana blondies are soft, chewy, and bursting with banana flavor! Perfect for using up those ripe bananas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together melted butter and brown sugar until well combined.
- Beat in the egg and vanilla extract. Stir in the mashed bananas.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If desired, stir in chocolate chips or chopped nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely in the pan before cutting into squares.
Notes
For extra banana flavor, use very ripe bananas. You can also add a cream cheese frosting for an even richer treat.