Banana Blondies

If you have ripe bananas sitting on your counter, these Banana Blondies are one of the easiest desserts you can make. They are soft, gooey, naturally sweet, and filled with rich chocolate chips.

Unlike brownies, blondies are made without cocoa powder and have a buttery vanilla flavor. In this recipe, mashed bananas add natural sweetness and moisture while peanut butter gives the bars a rich texture.

The result is a soft, chewy dessert bar that tastes like banana bread and a chocolate chip cookie combined.

These Banana Blondies come together in one bowl and take less than 30 minutes from start to finish, making them perfect for weeknight baking or using up overripe bananas. Try my Banana Bread Brookies too!

Why You Will Love These Banana Blondies

• Naturally sweet from ripe bananas
• Soft and gooey texture
• Easy one bowl recipe
• Ready in about 20 minutes
• Gluten free option included
• Perfect way to use ripe bananas

Ingredients

• 3 ripe bananas, mashed
• 2/3 cup all natural creamy peanut butter
• 1 egg
• 1 egg yolk
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups gluten free flour, see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

Ingredient Tips

Ripe bananas are key for the best flavor. Bananas should have brown spots for natural sweetness.

Natural peanut butter works best because it blends smoothly into the batter.

Maple syrup adds moisture and sweetness without refined sugar.

Gluten free flour keeps the bars soft, but regular all purpose flour also works.

How to Make Banana Blondies

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 by 8 inch square pan with parchment paper.

In a large mixing bowl, add all of the ingredients except the chocolate chips. Stir to combine.

Fold in the chocolate chips.

Transfer this batter to the lined pan. Bake for 18 to 20 minutes.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Banana Ripeness Guide

Banana Stage	Appearance	Sweetness Level	Best Use
Green	Firm and mostly green	Low	Not ideal for baking; better for frying or chips.
Yellow	Bright yellow, no spots	Medium	Slicing onto cereal or making firm muffins.
Spotted	Yellow with many brown spots	High	Perfect for blondies, quick breads, and pancakes.
Dark Brown	Mostly brown/black and very soft	Very high	Smoothies or extremely sweet desserts.

Ingredient Substitutions

Ingredient	Recommended Substitution	Best For…
Peanut butter	Almond butter or cashew butter	Maintaining that creamy, nutty base.
Maple syrup	Honey	Adding natural sweetness (liquid-for-liquid).
Gluten-free flour	All-purpose flour	Standard baking (use a 1:1 ratio).
Chocolate chips	White chocolate chips or walnuts	Changing the flavor profile or adding crunch.
Egg	Flax egg (1 tbsp flax + 3 tbsp water)	Making a recipe vegan or allergy-friendly.

Tips for Perfect Banana Blondies

Use very ripe bananas for the best sweetness.

Do not overbake the blondies. The center should still look slightly soft.

Let the bars cool fully before cutting. This helps them firm up.

Use parchment paper so the bars lift easily from the pan.

Texture Guide

Blondies should be slightly gooey in the center and soft on the edges. If they seem underbaked when removed from the oven, that is normal. They continue to set while cooling.

Storage

Store Banana Blondies in an airtight container at room temperature for up to two days.

For longer storage, refrigerate for up to five days.

They can also be frozen for up to three months.

Frequently Asked Questions

You May Also Like

• Brown Butter Blondies
• Almond Croissant Blondies
• Peanut Butter Blondies
• Sweet Potato Blondies
• Almond Flour Blondies

If you make these banana blondies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.