Banana Blondies

Banana blondies combine everything I love about banana bread with the rich, chewy texture of a classic blondie. The mashed banana creates incredible moisture while bringing natural sweetness and that familiar comforting flavor. When topped with homemade caramel icing, these treats become utterly irresistible - each bite delivers the perfect balance of banana warmth and buttery caramel sweetness.

I made these banana blondies last weekend when my sister visited with her kids, and everyone kept coming back for seconds. Even my nephew who claims he doesn't like bananas devoured two squares before anyone else had finished their first!

Ingredients You'll Need

• Unsalted butter: Using unsalted butter gives you complete control over the salt content. Look for high-quality butter for the richest flavor.
• Brown sugar: Provides that distinctive molasses undertone that makes blondies so special. Dark brown sugar works beautifully if you want a deeper caramel flavor.
• Egg: Helps bind everything together while adding structure. Room temperature eggs incorporate more evenly into the batter.
• Vanilla extract: Always use pure vanilla extract rather than imitation for the most authentic flavor.
• Salt: Even sweet treats need salt to enhance all the flavors and create balance.
• All-purpose flour: The structure of our blondies. Measure by spooning into measuring cups and leveling off for accuracy.
• Ripe bananas: Choose bananas with plenty of brown spots for the best flavor and natural sweetness. The speckled ones that seem past their prime are actually perfect!

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How To Make Banana Blondies

Step 1:

Prepare your baking space by preheating your oven to 350°F. Line your 9×9-inch pan with parchment paper, leaving some overhang on two sides to create handles for easy removal later. A light spray of non-stick on the pan helps the parchment stay in place while you're working.

Step 2:

Mix your melted butter and brown sugar until they become friends. I find that whisking vigorously for about 2-3 minutes creates tiny air bubbles that help give your blondies a lighter texture. The mixture should look slightly lighter in color and feel somewhat fluffy.

Step 3:

Add the egg and vanilla to your butter-sugar mixture, blending until completely incorporated. The egg provides structure while the vanilla brings warmth and depth to the flavor profile. Make sure there are no streaks of egg visible before moving to the next step.

Step 4:

Fold in your mashed banana gently. The key word here is gently - you want to preserve all those air bubbles you created earlier. The banana should be thoroughly incorporated but not overmixed, which could make your blondies tough.

Step 5:

Sprinkle the flour and salt over the wet ingredients and fold just until you no longer see dry flour. The batter will be thick but pourable. Overmixing at this stage activates the gluten and can lead to dense blondies instead of tender ones.

Step 6:

Spread the batter evenly in your prepared pan, taking care to push it into the corners. The top doesn't need to be perfectly smooth - those little ripples will add character to the finished product!

Step 7:

Bake until the center feels set when lightly touched and the edges begin to pull away from the sides of the pan. Every oven is different, so start checking at 23 minutes even though the recipe suggests 25-30.

Step 8:

Let the blondies cool substantially before adding the caramel icing. If they're too warm, the icing will melt completely and soak in rather than forming that delicious top layer.

Step 9:

For the caramel icing, work efficiently once you've mixed in the confectioners' sugar. The icing starts setting almost immediately, and you want a smooth application. I find using an offset spatula gives the most even coverage.

Step 10:

Allow the icing to set before cutting into squares. Clean your knife between cuts for the neatest presentation.

The magical combination of bananas and caramel creates something truly special in these blondies. The fruit brings moisture and natural sweetness while the brown sugar and butter create rich caramel notes throughout. Unlike traditional banana bread, these blondies have a more substantial, chewy texture that makes them feel like a proper dessert rather than a breakfast treat.

Texture is everything with blondies. The key differences between a good blondie and a great blondie often come down to baking time. Underbake them slightly for that fudgy, chewy center that makes blondies so craveable. When the edges are set but the center still has a slight wobble, that's your sweet spot for perfect texture.

Caramel icing transforms these banana blondies from homey to spectacular. The slight bitterness of the caramelized sugar balances the sweetness of the bananas, creating a flavor profile that feels sophisticated despite the simple preparation. The contrast between the soft blondie and the slightly firm icing adds wonderful textural interest with each bite.

My family particularly loves when I add cinnamon to the batter. It reminds us of the banana bread my grandmother used to make, but with an extra special touch from that caramel icing. Sometimes I'll sprinkle a tiny bit of flaky sea salt on the icing while it's still tacky for a sweet-salty contrast that's absolutely divine.

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My final thought on these banana blondies is that they represent comfort baking at its finest. They transform humble ingredients into something special without requiring professional skill. I've made them during happy times and sad times, and they never fail to brighten spirits. There's something magical about the combination of sweet bananas and rich caramel that speaks directly to the heart - proving once again that the simplest desserts are often the most beloved.

Frequently Asked Questions

→ Can I use overripe bananas for these blondies?

Yes, overripe bananas are perfect for this recipe! The browner and spottier they are, the more natural sweetness and banana flavor they'll bring to your blondies. If your bananas aren't quite ripe enough, you can quickly ripen them by baking unpeeled bananas on a baking sheet at 300°F for 15-20 minutes until blackened.

→ Can I add nuts or chocolate chips to this recipe?

Absolutely! Add ½ cup of chopped walnuts, pecans, or semi-sweet chocolate chips to the batter for added texture and flavor. If using chocolate chips, try butterscotch or white chocolate chips which pair beautifully with the banana. Simply fold them in gently after adding the flour.

→ Can I make these blondies ahead of time?

Yes, these blondies can be made 1-2 days ahead. Store in an airtight container at room temperature. You can also freeze the unfrosted blondies for up to 3 months, well-wrapped in plastic wrap and foil. Thaw at room temperature before frosting.

→ My caramel frosting hardened before I could spread it. What went wrong?

The caramel frosting sets up very quickly. Have your blondies ready and cooled before making the frosting, and work fast once you add the powdered sugar. If it does harden too quickly, you can gently reheat it with 1-2 additional teaspoons of milk, stirring constantly until it reaches a spreadable consistency again.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but the blondies will still be delicious. Make sure all other ingredients are certified gluten-free if you're preparing these for someone with celiac disease or gluten sensitivity.