Description
These fudgy and flavorful banana blondies are a delicious twist on traditional blondies, incorporating ripe mashed bananas for moisture and natural sweetness. With a soft, chewy texture and an optional sweet glaze, they make a perfect treat for breakfast, snacks, or dessert.
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 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 light brown sugar until the mixture is smooth and well combined. Then add the egg, vanilla extract, and mashed bananas, stirring until everything is fully incorporated.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and salt over the wet mixture. Fold gently with a spatula just until no dry streaks remain—avoid overmixing to keep the blondies tender.
- Bake the Blondies: Pour the batter evenly into the prepared baking pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the blondies to cool in the pan for about 10 minutes, then transfer them onto a wire rack to cool completely.
- Prepare Glaze (Optional): While the blondies cool, whisk together powdered sugar, milk (or non-dairy alternative), and vanilla extract until smooth. Drizzle this glaze over the cooled blondies and let it set before slicing into squares.
Notes
- Do not overmix the batter once flour is added to maintain a soft texture.
- Use ripe bananas for maximum flavor and moisture.
- You can substitute non-dairy milk in the glaze for a dairy-free option.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider folding in chopped nuts or chocolate chips before baking.
