Banana Blondies

These Banana Blondies bring together the best of brown butter, ripe bananas, and sweet frosting in every bite. Simple ingredients and easy steps make this recipe a delicious way to transform those spotty bananas into something special!

The brown butter and brown sugar give them an amazing butterscotch flavor, and the frosting on top takes them to another level. They're simple to make but taste like something from a bakery!

When those bananas on the counter turn brown and spotty, most people reach for their banana bread recipe. But these banana blondies are a delicious change of pace - they use those overripe bananas just as well but bring something new to the table!

Sometimes I add white chocolate chips to the batter because they melt into little pockets of sweetness that work really well with the banana. And while they're great on their own, they become something else entirely with a scoop of vanilla ice cream on the side!

I usually make these the night before I plan to serve them. The flavors blend together even more overnight, and it's nice to have them ready to go. Plus, the recipe makes enough that there are always a few left over for snacking on later.

My favorite way to serve them is slightly chilled from the fridge, which makes the frosting perfectly set and the banana blondies extra chewy.

Another favorite blondie recipe we look forward to in the fall is these Pumpkin Blondies. In the spring and summer, we enjoy these Strawberry Lemon Blondies.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Brown Butter: Browning butter takes a few extra minutes but adds a deep, nutty flavor that makes this banana blondies recipe special. Watch it carefully - it can go from brown to burnt quickly.
• Brown Sugar: The brown sugar gives these blondies their butterscotch flavor and keeps them moist. Dark or light brown sugar both work well here.
• Bananas: The riper the bananas, the better the flavor. Those dark, spotty ones that are too soft to eat are perfect for these blondies.
• Sour Cream: This keeps the blondies tender and moist. Greek yogurt works just as well if that's what you have on hand.
• Flour: Regular all-purpose flour is all you need. Just remember not to overmix once you add it - this keeps the blondies from getting tough.
• Heavy Cream: For the frosting, heavy cream or whipping cream both work. Start with 3 tablespoons and add more if needed to get the right consistency.
• Powdered Sugar: This makes the frosting smooth and creamy. If your powdered sugar has lumps, sift it first to avoid any bumps in your frosting.

How To Make Banana Blondies

Start by preheating your oven to 350 degrees. Line an 8x8 baking pan with parchment paper, making sure it hangs over at least two sides - this will help you lift the blondies out later. Give the pan and paper a quick spray with cooking spray.

First up is browning the butter, which adds a fantastic nutty flavor. Place the butter in a small saucepan over medium heat and watch it carefully. Once it turns golden brown and smells nutty, take it off the heat and pour it into a large heat-safe bowl.

Add the brown sugar to your browned butter and stir them together. Mix in the egg until everything looks smooth, then stir in the sour cream. In a separate small bowl, mash your bananas until they're smooth, then add them to your mixture along with the vanilla.

Now for the dry ingredients - whisk together the flour and salt in a medium bowl. Add this to your wet ingredients and switch to a wooden spoon for mixing. Stir just until you don't see any more flour - overmixing will make your blondies tough.

Pour the batter into your prepared pan and pop it in the oven for 20-24 minutes. You'll know they're done when a toothpick comes out mostly clean, though it's better to slightly underbake them than overbake. Let them cool completely in the pan.

While the blondies cool, make your frosting. Melt the butter in a medium saucepan, then stir in the brown sugar and heavy cream. Cook this mixture just until it's about to boil, then take it off the heat and let it cool for about 5 minutes. Stir in the powdered sugar until your frosting is smooth.

Once the banana blondies are completely cool, spread the frosting over the top and you’re ready to serve!

Why do you use brown butter instead of regular butter?

Browning the butter creates a deeper, richer flavor that regular melted butter doesn't have. The process takes just a few extra minutes and makes a big difference in taste.

Can I use a different size pan?

An 8x8 pan gives you the perfect thickness. If you use a 9x9 pan, the blondies will be thinner and need less baking time. For a 9x13 pan, you'll need to double the recipe.

Variations

• Add chocolate chips. Mix in a cup of white or milk chocolate chips for extra pops of sweetness throughout the blondies.
• Add toffee bits. Sprinkle 1/2 cup of toffee bits into the batter for a buttery crunch that complements the brown butter flavor.
• Try maple frosting. Replace half the brown sugar in the frosting with pure maple syrup for a different kind of sweetness.

Storing and Freezing

Store: Keep these blondies in an airtight container in the fridge for up to 5 days. The cool temperature helps keep the frosting firm and makes the blondies even chewier. Take them out about 10 minutes before serving to take the chill off.

Freeze: You can freeze these banana blondies for up to 2 months. Cut them into squares and place them in a freezer container with parchment paper between layers so they don't stick together. Let them thaw overnight in the fridge when you're ready to eat them. 

Recipe Tips

• Brown your butter slowly over medium heat. When you see small golden flecks forming at the bottom of the pan and smell a nutty aroma, it's ready.
• Don't overmix the batter once you add the flour. A wooden spoon works better than an electric mixer here - just stir until the flour disappears.
• Let the blondies cool completely before adding the frosting. Even if they're slightly warm, the frosting will melt and become runny.
• When cutting the blondies, warm your knife under hot water and dry it between cuts. This helps make clean, neat squares.
• The middle of the blondies might look slightly underdone when you take them out - that's okay. They'll continue cooking a bit as they cool and stay extra chewy.
• Make sure your bananas are really ripe. If they're not quite ready, you can speed up the process by putting them in a paper bag with an apple overnight.

These Banana Blondies are exactly what to make when you spot ripe bananas on your counter - they transform basic ingredients into something really special!