Banana Blondies

These Banana Blondies are soft, chewy, and loaded with ripe bananas and chocolate chips. Easy to make with simple pantry ingredients and perfect for dessert or snacking.

Prep Time15

Cook Time25

Cool Time30

Total Time1 10

Servings:

Calories: 308kcal

Author: Karin and Ken

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.

Nutrition