Easy Banana Bread Blondies — Rich, Buttery & Perfectly Moist
Need a fast, comforting bake? These Banana Bread Blondies turn ripe bananas into thick, chewy bars studded with chocolate — ready in under an hour and zero fuss.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Dessert, Snack
Ingredients
Base
- ¼ tsp salt
- ½ cup light brown sugar
- ½ cup salted butter, melted and cooled
- ¼ tsp baking soda
- 1 large egg
- 1¼ cups whole wheat flour
- ½ tsp vanilla extract
- 2–3 very ripe bananas, mashed (about 1 cup)
Mix-ins
- ¾ cup semi-sweet chocolate chips (use your favorite)
Instructions
Preheat & prep. Heat the oven to 350°F (176°C). Grease or line an 8×8-inch pan so the blondies release easily.
Make the wet base. In a large bowl, whisk together the cooled melted butter and brown sugar until smooth. Stir in the mashed bananas, the egg, and vanilla until everything looks uniform.
Add the dry stuff. In a separate bowl or by sifting directly over the wet mix, combine the whole wheat flour, baking soda, and salt. Fold the dry ingredients into the wet mixture gently — stop as soon as the flour disappears. Don’t overmix; that’s the secret to a tender, chewy bar.
Stir in chips. Fold the chocolate chips into the batter so they’re evenly distributed. Save a handful to sprinkle on top if you want a melty finish.
Bake. Spread the batter into the prepared pan and smooth the top. Bake about 30–34 minutes. Pull them when the center still has a few moist crumbs on a toothpick — they’ll finish as they cool.
Cool & slice. Let the pan rest on a rack for 10–15 minutes, then lift or invert and cool completely for the cleanest cuts. Slice into bars and enjoy.
Notes
Quick tip: If your bananas aren’t super brown, place them in a paper bag with an apple for a day to speed ripening. FYI, these freeze beautifully — wrap individual squares and stash for up to 3 months.
Find it online: https://irmacooks.com/easy-banana-bread-blondies/
