These Banana Blondies combine the cozy flavor of banana bread with the chewy texture of classic blondies. Made with ripe bananas, chocolate chips, and simple pantry ingredients, they're soft, rich, and incredibly easy to make. If you're looking for a delicious way to use overripe bananas, this crowd-pleasing dessert is sure to become a new family favorite.
Recipe Essentials
- 🍽️ Course: Dessert, Snack
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 9 large blondies or 12 smaller squares
- 🧄 Flavor Profile: Sweet, banana-forward, buttery, rich chocolate flavor
- 🍚 Best Served With: Coffee, milk, hot chocolate, vanilla ice cream
- 🧊 Make Ahead?: Yes! These blondies stay moist and delicious for several days.
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These blondies are the perfect way to use overripe bananas when you're craving something a little more indulgent than traditional banana bread. Every bite is loaded with banana flavor, melty chocolate, and a rich, fudgy texture that keeps everyone coming back for more.
If you love baking with ripe bananas, this Banana Blondie was inspired by my banana bread cookies and pairs perfectly with a creamy peanut butter banana smoothie.
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Why You Will Love This Recipe
- Simple pantry ingredients: Everything you need is easy to find and likely already in your kitchen like our peanut butter blondies.
- Moist, chocolate-filled texture: Ripe bananas keep these blondies tender while chocolate chips add rich flavor in every bite.
- Easy and versatile: One-bowl preparation, freezer-friendly storage, and simple substitutions make this recipe perfect for any occasion.
Ingredients
This banana blondie recipe comes together with a handful of simple pantry staples. If you have overripe bananas sitting on your counter, you're already halfway to a batch of these soft, chocolate-studded blondies.
- Refined coconut oil: Adds moisture and richness without a strong coconut flavor.
- Ripe bananas: Provide sweetness, moisture, and the signature banana flavor.
- Peanut butter: Adds richness, protein, and a subtle nutty flavor.
- Eggs: Bind everything together and create structure.
- Salt: Enhances all of the flavors.
- Baking soda: Helps the blondies rise slightly and stay tender.
- All-purpose flour: Gives structure while keeping the texture soft.
- Semi-sweet chocolate chips: Add chocolate flavor and gooey pockets throughout.
Substitutions: If you don't have coconut oil, use ½ cup melted butter. If you don't have peanut butter, use ¼ cup almond butter, cashew butter, sunflower seed butter, or an additional ¼ cup melted butter. The banana blondie recipe works well with any of these swaps and still produces moist, chewy banana blondies.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Nutty Banana Blondies: Add chopped walnuts, pecans or almonds for crunch.
- Chocolate Lovers: Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder, add 1 teaspoon espresso powder to intensify the chocolate flavor, and sprinkle extra chocolate chips on top before baking for a rich chocolate version.
- Swap Chocolate Chips: Use white or milk chocolate chips instead or replace half the chocolate chips with peanut butter chips or caramel chips.
Instructions
In just a few easy steps, you'll have a pan of soft, chewy banana blondies loaded with banana flavor and chocolate chips. Preheat your oven to 350°F and prepare an 8x8-inch baking dish with coconut oil, butter, or nonstick cooking spray before getting started.
Step 1: Combine wet ingredients. Mash your bananas and then add them to a large mixing bowl with the coconut oil (oil or butter) and peanut butter. Use an electric hand mixer to beat the ingredients together until smooth and creamy.
Add the eggs and beat again until the eggs are fully incorporated.
Step 2: Add dry ingredients. In a seperate bowl whisk salt, baking soda, and flour. Gradually add to banana mixture and blend until no dry pockets remain in your batter.
Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Step 3: Fill pan. Spread your batter into prepared baking dish.
Step 4: Finish them off. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Let the blondies cool in the pan on a wire rack for 20 to 30 minutes before slicing. For the cleanest cuts, cool completely.
Recipe Tips
- Mix gently: Stir only until combined and fold in the chocolate chips. Do not overmix.
- Bake and cool properly: Line the pan with parchment paper for easy removal, bake until a toothpick comes out with a few moist crumbs, and let the blondies cool completely on a rack before slicing.
- Substitutes: Replace the coconut oil with ½ cup butter if needed (omit the salt if using salted butter)
- Storage: Store blondies in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. Warm individual bars in the microwave for 15-20 seconds before serving. Freeze airtight for up to 2 months.
If you love this banana blondie, you may also enjoy my peanut butter banana brownies.
Serving Suggestions
- Serve with a scoop: Pair warm banana blondies with vanilla or peanut butter ice cream for an extra-indulgent dessert.
- Add sweet toppings: Drizzle with chocolate or caramel sauce and finish with whipped cream for a bakery-style treat.
- Perfect for sharing: Garnish with fresh banana slices, add to a dessert tray with double chocolate chip muffins, or pack into lunchboxes and picnic baskets for an easy grab-and-go snack.
Recipe FAQs
Too much flour or overbaking are the most common causes.
Yes. Thaw completely and drain excess liquid before using.
They have similar flavors but a richer, denser, chewier texture.
More Banana Recipes
If you love banana desserts, you may also enjoy:
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Banana Blondies
Equipment
Ingredients
- ½ cup refined coconut oil or melted butter
- 2 large ripe bananas dark with black spots
- ¼ cup peanut butter almond butter, cashew butter or butter
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and prepare an 8x8-inch baking dish with coconut oil, butter, or nonstick cooking spray before getting started.
- Mash your bananas and then add them to a large mixing bowl with the coconut oil and peanut butter. Use an electric hand mixer to beat the ingredients together until smooth and creamy.
- Add the eggs and beat again until the eggs are fully incorporated.
- In a seperate bowl whisk salt, baking soda, and flour. Gradually add to banana mixture and blend until no dry pockets remain in your batter.
- Gently fold in the chocolate chips until they are evenly distributed throughout the batter. Spread your batter into prepared baking dish.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the blondies cool in the pan on a wire rack for 20 to 30 minutes before slicing. For the cleanest cuts, cool completely.
- Slice, serve, and enjoy!
Notes
- Mix gently: Stir only until combined and fold in the chocolate chips. Do not overmix.
- Bake and cool properly: Line the pan with parchment paper for easy removal, bake until a toothpick comes out with a few moist crumbs, and let the blondies cool completely on a rack before slicing.
- Substitutes: Replace the coconut oil with ½ cup butter if needed (omit the salt if using salted butter)
- Storage: Store blondies in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. Warm individual bars in the microwave for 15-20 seconds before serving. Freeze airtight for up to 2 months.
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