Name: Sweet Banana Bread Blondies
Prep time: 10 min
Cook time: PT-491657H22M2S
Total time: 40 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chopped walnuts or chocolate chips (optional)

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These Sweet Banana Bread Blondies are a soft, chewy, and incredibly moist dessert that combines the best of banana bread and blondies in one bite. Filled with rich banana flavor and a buttery brown sugar base, each square is perfectly sweet with a tender crumb. They’re simple to make and perfect for using up overripe bananas.

Why You’ll Love This Recipe

I love how this recipe gives me the comfort of banana bread with the dense chewiness of a blondie. It’s the ultimate fusion dessert. The prep is quick, the ingredients are simple, and the result is always a crowd-pleaser. Whether I serve it as a dessert, a snack, or even breakfast on-the-go, it’s a hit. I also appreciate that it doesn’t require a mixer—just one bowl and a whisk.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
Brown sugar
Granulated sugar
Unsalted butter, melted
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Optional: chopped walnuts or chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
In a mixing bowl, I whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, egg, and vanilla extract until smooth.
Then I add in the flour, baking powder, and salt, stirring just until combined.
If I’m adding any mix-ins like walnuts or chocolate chips, I fold them in gently.
I pour the batter into the prepared pan, spreading it evenly.
I bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.
Once cooled slightly, I cut them into squares and enjoy!

Servings and timing

This recipe makes about 9 to 12 blondies, depending on how I cut them. Prep time takes me around 10 minutes, and baking time is 25 to 30 minutes. I usually let them cool for at least 15 minutes before slicing.

Variations

I like to add chocolate chips for extra sweetness and richness.
For a nutty crunch, I mix in chopped pecans or walnuts.
A swirl of peanut butter before baking adds a savory twist I love.
If I want a spiced version, I sprinkle in a bit of cinnamon or nutmeg.
To make them gluten-free, I substitute the flour with a 1:1 gluten-free baking blend.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. To reheat, I pop a blondie in the microwave for 10–15 seconds for that just-baked softness.

FAQs

How ripe should the bananas be?

I use bananas that are very ripe—deep yellow with brown spots. The riper they are, the sweeter and more flavorful the blondies will be.

Can I freeze banana bread blondies?

Yes, I freeze them in an airtight container or zip-top bag for up to 2 months. I separate layers with parchment paper to prevent sticking.

Do I have to use both brown and white sugar?

Using both gives a great balance of flavor and texture. Brown sugar adds moisture and richness, while white sugar adds structure. But I’ve used all brown sugar in a pinch and it still tastes great.

Can I make these dairy-free?

Yes, I swap the butter for a plant-based butter or coconut oil. I make sure whatever substitute I use is melted for the best texture.

Why are my blondies dry?

If mine ever turn out dry, it’s usually from overbaking or using too much flour. I always measure carefully and check for doneness early with a toothpick.

Conclusion

These Sweet Banana Bread Blondies are one of my favorite easy bakes. They’re soft, flavorful, and incredibly satisfying. Whether I’m sharing with friends or keeping them all to myself (no shame!), they’re always a hit.