Description
These fudgy and flavorful banana blondies combine the moistness of ripe bananas with a rich brown sugar sweetness, creating a deliciously soft and chewy treat perfect for dessert or snack time. Topped with an optional vanilla glaze, they offer a delightful twist on classic blondies with enhanced banana goodness.
Ingredients
Scale
Banana Blondies
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Glaze
- ½ cup powdered sugar
- 1 tablespoon milk or non-dairy alternative
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted unsalted butter and packed light brown sugar until the mixture is smooth and well combined.
- Add Egg, Vanilla, and Bananas: Beat in the large egg, vanilla extract, and the mashed ripe bananas. Stir until all ingredients are fully incorporated into a smooth batter.
- Combine Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and salt evenly over the wet mixture. Gently fold the dry ingredients into the wet just until no dry streaks remain. Be careful not to overmix to keep the blondies tender.
- Transfer Batter and Bake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool Completely: Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Prepare Optional Glaze: In a small bowl, whisk together the powdered sugar, milk (or non-dairy alternative), and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled blondies and let it set before slicing into 9 to 12 squares. Enjoy your fudgy banana blondies!
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter once the flour is added to keep the texture soft and fudgy.
- If you prefer a dairy-free version, substitute butter with coconut oil and use a non-dairy milk for the glaze.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To easily remove blondies from the pan, let them cool completely before lifting them using the parchment paper edges.
