These Banana Blondies are dense yet soft, moist, and full of sweet banana flavor. Topped with a creamy, caramely brown sugar frosting, they’re irresistible!
Banana Blondies are a family favorite
Everyone loves their incredible banana and brown sugar flavor! They’re perfectly moist and dense, almost fudgy – just like a good blondie should be.
And they’re topped with a rich, creamy, caramely brown sugar frosting. Just a light layer-because these bars are rich!
Move over Banana Bread, there’s some real competition for those brown-speckled bananas!
I love my Chocolate Chip Banana Bread. It’s always been my go-to recipe for those super ripe, brown speckled bananas on the counter that no one wants to eat (but are perfect for baking).
But since I’ve been making these Banana Blondies, it’s had to share the spotlight. They’re that good!
Perfect for potlucks, barbeques, and bake sales
These Banana Blondies are such a hit at potlucks, barbeques, and bake sales. They’re easy to make, easy to transport, and easy to serve.
This recipe uses an 8-inch by 8-inch baking pan, yielding 16 2-inch by 2-inch bars. The recipe can easily be doubled to fit a 9 by 13-inch pan. Just add a few minutes to the baking time.
Use very ripe, heavily speckled bananas
Heavily speckled or even mostly brown bananas make the most moist and flavorful Banana Blondies. As bananas ripen their starch turns to sugar, becoming sweeter and more flavorful.
Smash them with a fork for the best texture and flavor.
How to make Banana Blondies
Banana Blondies are super easy to make by hand in just one bowl, plus a small pan for the frosting. No mixer required.
All of the ingredients except the flour are whisked together thoroughly in a mixing bowl, then the flour is gently stirred in until just combined. Transfer batter to baking pan and bake.
How to bake Banana Blondies
Bake until center is set and the edges are golden. A toothpick inserted into the center should come out clean or with a crumb or two, but not raw batter. About 20 minutes.
How to make the Brown Sugar Frosting
In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes, then whisk in powdered sugar until smooth.
Spread on top of cooled blondies. Allow frosting to set before cutting into squares.
How to cut and serve Banana Blondies
There are two different ways that I cut and serve Banana Blondies, depending on the occasion.
The easiest way is to cut the blondies into squares and serve right from the pan. This is also easiest for transporting and serving to a crowd. In this case, I would just spray the baking pan with nonstick baking spray.
Other times, I want perfectly cut bars. I bake the blondies in a removable-bottom springform pan for easy removal and cutting into squares. If you don’t have a removable bottom, line the pan with a piece of aluminum foil with overhanging edges to make it easy to lift the cake out of the pan before cutting into squares.
How to store and freeze Banana Blondies
Banana Blondies will keep for 3 days at room temperature in a closed container or with plastic wrap tightly covering the top of the pan.
They can also be frozen whole in the pan or in individually wrapped squares. Thaw at room temperature. For individual squares, heat in the microwave until the blondie is lightly warmed, but the frosting is not melted.
- 8 by 8-inch baking pan
For the Blondies:
- ½ cup butter melted (4oz, 113g)
- ¾ cups light brown sugar (5.6oz, 159g)
- 1 large egg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup all-purpose flour (5oz, 142g)
- ½ cup mashed banana 1 medium banana
For the Brown Sugar Frosting:
- 4 tablespoons butter (2oz, 57g)
- ½ cup light brown sugar (3.25oz, 92g)
- 2 Tablespoons milk (1oz, 28g)
- 1 cup confectioners' (icing) sugar (4oz, 113g)
For the Banana Blondies:
- Preheat oven to 350°. Spray an 8 by 8-inch baking pan with nonstick baking spray. (See Note)
- In a large mixing bowl, whisk melted butter and sugar until combined.
- Add mashed banana, eggs, vanilla, and salt and whisk until incorporated.
- Gently stir in flour until just combined.
- Spread evenly in prepared pan.
- Bake until center is set and the edges are golden. A toothpick inserted into the center should come out clean or with a crumb or two, but not raw batter. About 20 minutes.
- Cool before frosting.
For the Brown Sugar Frosting:
- In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.
- Whisk in confectioners' sugar until smooth.
- Spread on top of blondies. Allow frosting to set before cutting into squares.
- Makes 16 2-inch by 2-inch squares.
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