Description
Enjoy these fudgy and flavorful banana blondies, a perfect twist on classic brownies with ripe bananas adding natural sweetness and moisture. These blondies have a soft, chewy texture and can be topped with a simple vanilla glaze for an extra treat. Ideal as a snack or dessert, they come together quickly and bake to golden perfection.
Ingredients
Scale
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 Oven 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 butter and brown sugar until the mixture is smooth and well combined. Then add the egg, vanilla extract, and mashed ripe bananas, stirring until everything is well incorporated.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and salt over the wet mixture. Fold gently with a spatula until there are no dry streaks left, being careful not to overmix to maintain the fudgy texture.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Blondies: Remove the pan from the oven and let the blondies cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare and Add Glaze (Optional): While the blondies cool, whisk together powdered sugar, milk (or non-dairy alternative), and vanilla extract until smooth. Drizzle the glaze over the completely cooled blondies and allow it to set before slicing into 9 to 12 squares.
Notes
- Using ripe bananas ensures natural sweetness and moisture, enhancing the texture of the blondies.
- Do not overmix the batter after adding flour to keep the blondies fudgy rather than cakey.
- The optional glaze adds a sweet finishing touch but is not necessary if you prefer a more natural flavor.
- Ensure the blondies are completely cooled before glazing to prevent the glaze from melting.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
