Banana Blondies
- Total Time
- 35 minutes, plus cooling time
- Rating
- Notes
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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.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.
- 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.
- Step 3
Add chocolate chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.
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Cooking Notes
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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
Laura
This recipe was just what I was looking for to deal with the 3 bananas my family was studiously ignoring. This turned them into something warm and wonderful and a big hit. While I get the value of whole wheat flour, I just used white, and also boosted the chocolate chip amount, so maybe that’s what took me out of breadland to cookie-opolis. Also, baked in a 9x9 for 30 min. I will do this again, for sure.
Laura
3 bananas make a cup perfectly
Monika
I used 3 old, mostly brown bananas, about 1.5 cups. blondies came out very moist, but still more like banana bread than blondies. I think that you would need to use much more sugar and use oil instead of butter if you want a blondie. I also used a 7x11 metal pan, 330 degrees for 30 minutes.
AJ0224
I thought this recipe was very good. My blondies were fairly gooey, especially toward the middle, not particularly cake-like or bread-like. I liked the flavor of these better than traditional banana bread, probably because the fat in this recipe is butter, not oil. Yum!
CL
Agree with prior comment -- it is not that this is bad, but it is not a blondie...it is banana chic chip square. I prob will not make again.
Elizabeth
These aren't necessarily bad, but expect banana bread, not blondies. They rose significantly in the oven, and they came out soft and cake-like, rather than chewy like blondies or brownies.
Colleen
I used 3 very old bananas and omitted the chocolate. Really moist and yummy!
bella
I added cocoa powder and used all purpose flour
Jack
Replaced banana puree with one ripe banana - only had all-purpose, so that's what I used.
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