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–+ servings

Banana Blondies with Brown Butter Frosting

Dense, chewy banana blondies meet a nutty, toffee-like brown butter frosting. This is the ultimate, most delicious way to use up those ripe bananas on your counter.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 16 blondies

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 9x9 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!
Variations:
  • 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.
Keyword Banana Blondies, Banana Blondies with Brown Butter Frosting, Banana dessert recipes
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