Banana Blondies

By Florence Fabricant

Updated Dec. 8, 2022

Total Time
35 minutes, plus cooling time
Rating
4(78)
Comments
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Featured in: FOOD; OVER-OR UNDERRIPE, MYRIAD USES FOR BANANA

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Ingredients

Yield:16 squares
  • 6tablespoons butter
  • ⅔cup brown sugar
  • 1egg
  • 1cup banana puree
  • ½cup whole wheat flour
  • ½cup all-purpose flour
  • ½teaspoon baking soda
  • ½teaspoon vanilla
  • 1cup chocolate chips
  • ½cup walnuts
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

200 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 3 grams protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.

  2. Step 2

    Cream butter, add sugar and beat in egg. Stir in banana puree. Stir in whole wheat and white flour and baking soda. Add vanilla.

  3. Step 3

    Add chocolate chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.

Ratings

4 out of 5
78 user ratings
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Comments

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MaryScott

Made this with three ripe bananas, coconut sugar, and dark chocolate chips. Deliciously fudge and not too sweet - just like I like my brownies.

Katie

If you have 3 overripe bananas, then this recipe is perhaps for you. If you're looking for a banana blondie, this is not for you. Like others have stated, this is more of a banana bread recipe than anything else. Although I was surprised that the recipe called for no salt, which is essential. Baked goods need salt. Some notes. I baked in an 8x8 pan. 350 F seemed too high for 8x8 pan + longer bake time. I only used AP flour. Result was gooey banana bread with chocolate chips.

Rob of the Laurel Highlands of Pennsylvania

I made this recipe to the letter. It worked very well and the flavors were good. I do find that many "bakes" tend to be too sweet and next time I will cut the brown sugar to 1/2 cup to see if its more to my tastebuds. The banana has plenty of sweetness, especially if they are very ripe and browning a bit. Cheers

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