Moist Banana Bread Blondies Recipe

Introduction

These moist banana bread blondies are a delightful twist on traditional banana bread, combining the rich flavors of ripe bananas and chocolate chips in a chewy, bar-style treat. Perfect for a quick snack or a sweet breakfast, they are easy to make and sure to please the whole family.

Ingredients

• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1/2 cup salted butter, melted and cooled
• 1/4 tsp baking soda
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1/2 tsp vanilla extract
• 2-3 very ripe bananas
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the mashed bananas, egg, and vanilla extract, and mix until fully combined.
2. Step 2: Sift the whole wheat flour, baking soda, and salt over the wet ingredients. If you don’t have a sifter, mix the dry ingredients separately and then add them to the wet mixture. Gently fold with a wooden spoon until just combined, avoiding overmixing.
3. Step 3: Fold the chocolate chips into the batter carefully to distribute them evenly while maintaining a light texture.
4. Step 4: Grease an 8×8 inch baking dish. Pour the batter into the dish and smooth the top with a spatula. Sprinkle extra chocolate chips on top if you like.
5. Step 5: Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean. Let the blondies cool in the pan for 5 minutes before slicing into bars and serving.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Substitute semi-sweet chocolate chips with walnuts or pecans for a nutty twist.
• For a richer flavor, try using browned butter instead of melted butter.
• To make them gluten-free, replace whole wheat flour with a gluten-free flour blend.

Storage

Store banana bread blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour if you prefer a lighter texture, but whole wheat flour adds a nuttier flavor and more nutrients.

How do I know when the blondies are fully baked?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the blondies are done.

Moist Banana Bread Blondies Recipe

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★★★★★

5 from 136 reviews

These Moist Banana Bread Blondies combine the rich flavors of ripe bananas, whole wheat flour, and semi-sweet chocolate chips to create a moist, tender, and wholesome treat. With a perfect balance of sweetness from brown sugar and a touch of vanilla, these blondies are easy to make and perfect for a delightful snack or dessert.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 9–12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Base:

• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1/2 cup salted butter, melted and cooled
• 1/4 tsp baking soda
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1/2 tsp vanilla extract
• 2–3 very ripe bananas, mashed

For the Mix-Ins:

• 3/4 cup semi-sweet chocolate chips (preferably Ghirardelli)

Instructions

1. Preheat Oven and Prepare Wet Ingredients: Preheat your oven to 350°F (177°C). In a large bowl, whisk together the melted and cooled butter with the light brown sugar until smooth and well combined. Add the mashed ripe bananas, egg, and vanilla extract to the mixture, stirring thoroughly until all ingredients are evenly mixed.
2. Incorporate Dry Ingredients: Sift whole wheat flour, baking soda, and salt over the wet mixture to ensure even distribution. If a sifter is unavailable, mix the dry ingredients separately before adding. Gently fold the dry ingredients into the wet mixture using a wooden spoon until just combined; avoid overmixing to maintain a light batter.
3. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, ensuring they are evenly dispersed without deflating the batter’s texture.
4. Prepare Baking Dish and Add Batter: Grease an 8×8 inch baking dish to prevent sticking. Pour the batter into the dish and smooth the surface gently using a spatula. Optionally, sprinkle some extra chocolate chips on top for an added chocolatey finish.
5. Bake and Cool: Place the baking dish in the preheated oven and bake for 30-34 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once baked, let the blondies cool in the pan for about 5 minutes before gently removing and slicing into bars. Serve and enjoy your moist banana bread blondies!

Notes

• For best flavor, use very ripe bananas with brown spots.
• Do not overmix the batter to keep the blondies tender and moist.
• Whole wheat flour adds a wholesome texture but can be substituted with all-purpose flour for a lighter crumb.
• Optional: Add chopped nuts such as walnuts or pecans for extra crunch.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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