Banana Blondies
Banana Blondies will make you salivate. No kidding. I loved these scrumptious cookies–especially the icing. In these delectable goodies you brown the butter in both the cookie section and the icing, adding a rich, deep flavor that permeates the brownie. Most home baked goods that you add bananas too end up cake-like. But not these blondies. They really kept a nice, dense texture, like brownies should making them quite spectacular in my opinion.
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Last month I was trying to use up a thousand overripe bananas (uh, well it sure seemed like that many). John had purchased several bunches and I ended up holding the bag with lots of unused bananas on my hands. I started combing Pinterest for recipes and came across this one that I really wanted to try. I’m really glad I did because it turned out to be a real fave.
If you’re looking for an out-of-this-world delicious dessert for your next party, holiday function, summer holiday fun, backyard barbecue, or for a family dessert, and you’ve got a few bananas you want to use up, then add them to this fantastic recipe. Banana Blondies will have you drooling in no time.
Banana Blondies are extraordinary!
I kid you not. Each bite will have you salivating!
Banana Blondies are the ultimate comfort food.
Here’s what I did.
I used these ingredients.
Place butter in a saucepan over medium heat and bring to a boil. Boil, stirring constantly, until lightly browned. This may take 5-10 minutes.
Remove butter to a mixing bowl and add brown sugar. Mix thoroughly with an electric mixer. Make sure mixture is cool before proceeding to the next step.
Add eggs, salt and vanilla.
Cream ingredients again until smooth.
Stir in UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add mashed bananas. Mix with a wooden spoon until well combined.
Spray a 9×13″ glass baking dish with cooking spray. Pour banana batter into prepared baking dish.
Bake at 350 for about 40 minutes or until a toothpick inserted in center comes out clean. Cool completely.
I used these ingredients for the icing.
Melt butter in saucepan over low to medium heat. Add brown sugar and half-and-half and stir to combine.
Bring to a boil. Remove from heat. Cool 5 minutes.
Add powdered sugar and whisk to combine.
Whisk until no lumps remain from the powdered sugar.
Spread frosting quickly over top of cooled blondies. (I refrigerated mine before cutting to get a clean, sharp edge).
Banana Blondies are a great way to use up overripe bananas.
The frosting makes these blondies oh, so special.
Here’s the recipe.
BANANA BLONDIES
(Recipe adapted from Cookies and Cups)
Banana Blondies
Equipment
- 1 9x13" glass baking dish
- 1 large sauce pan
- 1 whisk
- 1 electric mixer
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
BLONDIES:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 cups brown sugar packed
- 2 large eggs
- 2 sticks unsalted butter melted (and browned, if desired), (one cup)
- 1 tbsp. vanilla extract
- 1 cup ripe bananas mashed with a fork
- 1/2 tsp. salt
BROWNIED BUTTER ICING:
- 1/2 cup unsalted butter (1 stick)
- 1 cup light brown sugar packed
- 2 cups powdered sugar
- 4 tbsp. 2% milk or half-and-half
Instructions
BLONDIES:
- To brown butter, place in saucepan over medium heat and bring to a boil.
- Boil, stirring constantly until lightly browned.
- This may take five or ten minutes.
- Place browned butter in a mixing bowl.
- Add brown sugar and mix thoroughly.
- If the mixture has not cooled sufficiently, wait a few minutes before adding egg, vanilla and salt.
- (So the egg doesn’t scramble!).
- Mix again until thoroughly mixed.
- Stir in flour and bananas and mix until combined.
- Pour mixture into a greased 9x13” glass baking dish.
- Bake at 350° for about 40 minutes until a toothpick inserted in center comes out clean.
- Allow blondies to cool completely before icing with browned sugar icing.
BROWNED BUTTER ICING:
- Melt butter over medium heat in medium-sized saucepan.
- Add brown sugar and half-and-half and bring to a boil.
- Remove from heat.
- Cool icing 5 minutes.
- Add powdered sugar and whisk until smooth.
- Spread over cooled blondies.
Notes
Nutrition
- [b]BLONDIES:[/b][br]
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups brown sugar, packed
- 2 eggs
- 2 sticks (one cup) unsalted butter, melted (and browned, if desired)
- 1 tbsp. vanilla
- 1 cup ripe bananas, mashed with a fork
- ½ tsp. salt[br]
- [b]BROWNED SUGAR ICING:[/b][br]
- 1 stick (1/2 cup) unsalted butter
- 1 cup light brown sugar
- 2 cups powdered sugar
- 4 tbsp. milk or half-and-half
- To brown butter, place in saucepan over medium heat and bring to a boil.
- Boil, stirring constantly until lightly browned.
- This may take five or ten minutes.
- Place browned butter in a mixing bowl.
- Add sugar and mix thoroughly.
- If the mixture has not cooled sufficiently, wait a few minutes before adding egg, vanilla and salt.
- (So the egg doesn’t scramble!).
- Mix again until thoroughly mixed.
- Stir in flour and bananas and mix until combined.
- Pour mixture into a greased 9×13” glass baking dish.
- Bake at 350° for about 40 minutes until a toothpick inserted in center comes out clean.
- Allow blondies to cool completely before icing with browned sugar icing. [br]
- Melt butter over medium heat in medium-sized saucepan.
- Add brown sugar and half-and-half and bring to a boil.
- Remove from heat.
- Cool icing 5 minutes.
- Add powdered sugar and whisk until smooth.
- Spread over cooled blondies.
Banana Blondies are great for tailgating parties or summer holiday fun.
The Browned Butter Frosting on these blondies is delectable.
I would have eaten the whole batch of Banana Blondies if I hadn’t packed them away in my freezer for someone else! 🙂
You may also enjoy these delicious recipes!
Banana Chocolate Chunk Snack Bars
Banana Blondies
Equipment
- 1 9×13" glass baking dish
- 1 large sauce pan
- 1 whisk
- 1 electric mixer
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
BLONDIES:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 cups brown sugar packed
- 2 large eggs
- 2 sticks unsalted butter melted (and browned, if desired), (one cup)
- 1 tbsp. vanilla extract
- 1 cup ripe bananas mashed with a fork
- 1/2 tsp. salt
BROWNIED BUTTER ICING:
- 1/2 cup unsalted butter (1 stick)
- 1 cup light brown sugar packed
- 2 cups powdered sugar
- 4 tbsp. 2% milk or half-and-half
Instructions
BLONDIES:
- To brown butter, place in saucepan over medium heat and bring to a boil.
- Boil, stirring constantly until lightly browned.
- This may take five or ten minutes.
- Place browned butter in a mixing bowl.
- Add brown sugar and mix thoroughly.
- If the mixture has not cooled sufficiently, wait a few minutes before adding egg, vanilla and salt.
- (So the egg doesn’t scramble!).
- Mix again until thoroughly mixed.
- Stir in flour and bananas and mix until combined.
- Pour mixture into a greased 9×13” glass baking dish.
- Bake at 350° for about 40 minutes until a toothpick inserted in center comes out clean.
- Allow blondies to cool completely before icing with browned sugar icing.
BROWNED BUTTER ICING:
- Melt butter over medium heat in medium-sized saucepan.
- Add brown sugar and half-and-half and bring to a boil.
- Remove from heat.
- Cool icing 5 minutes.
- Add powdered sugar and whisk until smooth.
- Spread over cooled blondies.
22 Comments
s
April 7, 2021 at 11:24 pm
I made these for my family. It was great, they all loved them and were so pleased. I myself couldn’t believe how good they were warm out of the oven, and cold the next day. Thank you!
Teresa
April 8, 2021 at 7:02 am
So glad you enjoyed them, Sally. It’s a favorite recipe for sure.
Pam
April 6, 2021 at 5:47 pm
Delish!!! How can you go wrong with brown butter?
Thanks for the recipe!
Teresa
April 8, 2021 at 7:05 am
Hi, Pam. Yes, this recipe is surely a keeper. I’m happy you liked it too.
Judy
October 14, 2018 at 1:07 pm
Can I use a non stick pan?
Teresa
October 15, 2018 at 6:59 am
Hi, Judy. You can. You may have to adjust the baking time though.
Brandy
September 26, 2018 at 2:40 pm
I’m worried about the frosting. I brought it to a boil but I can still feel the grains from the sugar. How long would you say you boiled it?
Teresa
September 27, 2018 at 6:17 am
Brandy, I brought it to a boil and removed it from the heat. After adding the powdered sugar I didn’t notice the grains of sugar so much.
Rachael
October 12, 2017 at 7:46 pm
These are so delicious and easy to make!! My family devoured them. Thanks so much for sharing. That frosting recipe is amazing!!!
Teresa
October 13, 2017 at 10:26 am
So thrilled that you and your family loved the blondies, Rachael. I thought they were amazing too, when I made them. It was hard to stay out of them!
Nancy
August 1, 2017 at 10:04 pm
I don’t know what I did wrong with the frosting. I followed the easy recipe exactly. Mine did not turn out white and creamy like the photo. Mine is light brown and runny.
Teresa
August 2, 2017 at 10:59 am
Hi Nancy, perhaps you can try more powdered sugar and use either half-and-half or cream in the recipe the next time you make it.
Anonymous
December 3, 2016 at 8:09 pm
OMG! I can’t stop eating the batter. I had to throw them in the oven before it was all gone. Ha ha! Delicious!!!
Teresa
December 4, 2016 at 6:20 pm
They really are terrific. Thanks so much for stopping by and letting me know.
Kim
December 14, 2015 at 3:24 pm
You just made my day! These are ever so yummy. But hey are going in my holiday trays!
Teresa
December 14, 2015 at 5:38 pm
Thanks, Kim. Yeah, you need to sneak one of those goodies off that holiday tray and set it aside for yourself. 🙂
Jan
July 27, 2015 at 9:45 am
i can’t wait for my husband to make these! (He is the cook and baker in this house.)
Teresa
July 28, 2015 at 6:54 am
They were fabulous, Jan. Hope you and your husband enjoy them.
Kim @ The Baking ChocolaTess
June 5, 2015 at 4:16 pm
Pinned! YummyI I could eat the whole pan. 😉 Happy Friday Teresa!
Teresa
June 5, 2015 at 4:59 pm
Ha, ha, me too, Kim. Have a great weekend.
Shari Kelley
June 5, 2015 at 2:45 pm
Those look scrumptious, Teresa!
Teresa
June 5, 2015 at 4:59 pm
Oh, my gosh, Shari, they were breathtaking. I could have eaten a million. 🙂