those freckled bananas aren’t a guilt trip, they’re an invitation. skip another loaf and bake banana blondies with real chew, big banana flavor, and a brown butter frosting that tastes like toffee met caramel and decided to stay.
not banana bread in bar drag, this is a true blondie built on brown sugar and melted butter, with mashed banana doing moisture and perfume duty. bake-sale proud, weeknight easy.
why this banana blondie recipe works
maximum banana flavor
use very ripe, almost black bananas. as they ripen, starch flips to sugar, so you get intense sweetness, heady aroma, and a tender crumb that stays soft for days.
the perfect chewy texture
melted butter plus a high ratio of light brown sugar creates dense, fudgy, satisfyingly chewy blondies. rich without feeling heavy, never cakey.
the brown butter frosting
browned butter turns nutty and deep, then teams up with brown sugar, milk, and powdered sugar for a pourable glaze that sets into a glossy, toffee-like layer. it’s the move that makes people ask for the recipe.
ingredient spotlight
overripe bananas
the darker and softer, the better. they bring moisture, sweetness, and signature banana flavor. need a fast ripen. bake unpeeled bananas at 300°f (150°c) for 15 to 20 minutes until skins go dark and shiny, then cool before using.
brown sugar
light brown sugar is essential for classic blondie chew and gentle molasses warmth. more moisture than white sugar, better texture.
melted butter
melted, not creamed, to lock in that fudgy blondie vibe. salted butter balances the sweetness; if using unsalted, add an extra 1/4 teaspoon salt to the batter.
all-purpose flour
provides structure. once flour goes in, mix just to combine so you don’t build tough gluten.
eggs & vanilla
eggs bind and enrich; vanilla amplifies the warm, sweet flavors of banana and brown sugar so every bite reads rounded and fragrant.
the frosting
brown butter, brown sugar, milk, and powdered sugar create a simple, deeply flavorful icing that perfectly complements banana—and sets into an irresistible layer.
endless variations
for the texture & crunch lovers
fold in 1 cup toasted chopped walnuts or pecans for the timeless banana-nut combo. or add 3/4 cup english toffee bits for buttery caramel crunch.
for the chocolate fanatics
stir in 1 cup semi-sweet or dark chocolate chips (minis or rough chunks both work). want drama. dollop 1/2 cup creamy peanut butter over the batter and swirl before baking, or use peanut butter chips.
for the spice & flavor enthusiasts
add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix for gentle warmth. fold in 3/4 cup sweetened shredded coconut for extra chew; toasted coconut goes even deeper.
troubleshooting common blondie problems
my blondies are greasy
butter was too hot or ratios drifted. let melted butter cool slightly before mixing and use a kitchen scale to keep fat and flour in balance.
my blondies are cakey, not chewy
you overmixed after adding flour. switch to a spatula and stop when the last streak disappears. a few lumps are fine.
the center seems underbaked or sunken
they came out early. a toothpick should show a few moist, sticky crumbs—no wet batter. they continue to set as they cool in the hot pan.
my frosting is too thin/runny
you frosted while the bars were warm. let blondies cool completely. if the frosting itself is thin, let it cool longer or whisk in another tablespoon of powdered sugar.
frequently asked questions (faq)
can i use frozen bananas
yes. thaw completely, then drain off excess liquid before mashing so you don’t water down the batter.
do i have to use the frosting
no. the blondies are great plain. finish warm bars with flaky sea salt, or drizzle cooled bars with melted chocolate.
how do i store banana blondies
store airtight at room temperature up to 3 days or in the fridge up to 5 days. chilling makes them firmer and fudgier.
can i make these gluten-free
yes. use a high-quality 1-to-1 gluten-free baking flour blend with xanthan gum. texture turns slightly more tender, flavor stays on point.
Banana Blondies with Brown Butter Frosting
Equipment
- 9×9-inch baking pan
- Parchment paper
- Large mixing bowl
- Small saucepan (for the frosting)
- Whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
- For the Banana Blondies:
- 1 cup 226g salted butter, melted
- 1 ½ cups 330g light brown sugar, packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups 240g all-purpose flour
- ¼ teaspoon salt
- 1 cup mashed very ripe banana about 2-3 medium bananas
- For the Brown Butter Frosting:
- ¼ cup 57g salted butter
- ½ cup 110g light brown sugar, packed
- 2 Tablespoons milk
- 1 cup 120g powdered sugar
Instructions
- To Make the Banana Blondies:
- Prep: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles for easy removal later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and packed brown sugar until well combined. Add the eggs and vanilla extract and whisk until the mixture is smooth and glossy.
- Combine: Add the flour and salt to the wet ingredients, then add the mashed banana. Using a rubber spatula or mixing on low speed, fold the ingredients together just until the last streaks of flour disappear. Do not overmix. A few lumps are okay.
- Bake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 25-28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist, sticky crumbs attached (not wet batter).
- Cool Completely: Place the pan on a wire rack and let the blondies cool completely to room temperature. This step is crucial, otherwise the frosting will melt and slide off.
- To Make the Brown Butter Frosting:
- Brown the Butter: In a small saucepan over medium-low heat, melt the ¼ cup of butter. Continue to cook, swirling the pan frequently, until the butter foams up and you see nutty-smelling brown specks forming on the bottom. Watch carefully as it can go from brown to burnt very quickly.
- Make the Glaze: Once the butter is browned, immediately add the brown sugar and milk. Stir constantly until the mixture comes to a gentle boil.
- Cool Slightly: Remove the pan from the heat and let it cool for 5-10 minutes. This prevents the frosting from becoming too thin.
- Finish the Frosting: Whisk the powdered sugar into the brown butter mixture until it’s completely smooth.
- Frost and Set: Pour the warm frosting over the completely cooled blondies and spread it into an even layer. Let the frosting set for at least 30 minutes before using the parchment handles to lift the blondies out of the pan and cut them into squares.
Notes
- Use VERY Ripe Bananas: For the best flavor, use bananas that are heavily spotted or almost black. They are sweeter and more fragrant.
- Don’t Overmix: The key to a chewy, fudgy blondie (not a cakey one) is to mix the flour in as little as possible.
- Storage: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They are extra fudgy when chilled!
- Nutty: Fold 1 cup of toasted, chopped walnuts or pecans into the batter.
- Chocolate Chip: Fold in 1 cup of semi-sweet chocolate chips or chunks.
- Spiced: Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the flour for a warm, cozy flavor.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.