This chewy banana blondies recipe is perfect for those days when you need a little pick-me-up or when you want to impress your friends with a super easy but incredibly delicious dessert. The best part? It’s so simple, even my teenager can make it (with a little supervision, of course!). It’s a real win-win for our busy family life. I’ve found that a batch of chewy banana blondies is the perfect reward after a long day of errands and school activities.

Trust me, once you try this chewy banana blondies recipe, you’ll be hooked! It’s the perfect combination of sweet, chewy, and oh-so-satisfying.

Ingredients

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1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 medium bananas)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (optional, but highly recommended!)
1/4 cup chopped walnuts or pecans (optional)

I always use real vanilla extract for my chewy banana blondies. It just adds that extra touch of warmth and depth of flavor that you can’t get with imitation vanilla. When it comes to bananas, the riper, the better! Those super spotty bananas that you think are past their prime? Those are perfect for this recipe! They add so much moisture and sweetness to the chewy banana blondies.

Shopping Tip: You can usually find good quality brown sugar at any grocery store. I prefer the light brown sugar for this recipe because it has a more delicate molasses flavor, but dark brown sugar would also work in these chewy banana blondies if that’s all you have!

Here’s a chewy banana blondies trick I learned from my mom: melt the butter and let it cool slightly before adding it to the sugar. This prevents the eggs from cooking and gives the chewy banana blondies a better texture.

For ingredient prep, I often mash the bananas ahead of time and store them in the fridge. It’s a great shortcut for busy families making chewy banana blondies. Then, when I’m ready to bake, I just grab them and go!

Cost-saving tip: Buy bananas in bulk and freeze them when they start to get too ripe. Just peel them, pop them in a freezer bag, and you’ll always have bananas on hand for baking these chewy banana blondies!

Leftover Ingredients Storage: Store the brown sugar in an airtight container with a piece of bread to keep it from hardening. Flour should be stored in a cool, dry place, and baking soda should be kept in a sealed container.

How to Make – Step-by-Step

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Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. You can also line it with parchment paper, leaving some overhang, for easy removal of the chewy banana blondies.
In a large bowl, whisk together the melted butter and brown sugar until well combined. It should be nice and smooth. This is the foundation of your chewy banana blondies, so make sure it’s well mixed!
Beat in the egg and vanilla extract until light and fluffy. Don’t worry if your mixture looks a little curdled at this point. It will all come together in the end! This step is important for giving your chewy banana blondies that light and airy texture.
Stir in the mashed bananas until just combined. Be careful not to overmix! Overmixing can lead to tough chewy banana blondies.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix! I learned the hard way with chewy banana blondies that overmixing is a big no-no.
Fold in the chocolate chips and nuts (if using). I love adding chocolate chips to my chewy banana blondies, but you can definitely leave them out if you prefer.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. In my kitchen, chewy banana blondies usually takes about 28 minutes to bake perfectly. Don’t worry if the top looks a little cracked. That’s perfectly normal!
Let the chewy banana blondies cool completely in the pan before cutting into squares. This will help them hold their shape.

While the chewy banana blondies are cooking, I usually tidy up the kitchen or start prepping dinner. It’s a great way to multitask! Your chewy banana blondies should smell like warm bananas, caramel, and vanilla. It’s seriously the best smell in the world!

Family-tested shortcut: If you’re short on time, you can use a hand mixer to mix the wet ingredients, but be sure to switch to a spatula when adding the dry ingredients to avoid overmixing the chewy banana blondies.

Serving Suggestions

The kids love our chewy banana blondies when I cut them into small squares and serve them with a scoop of vanilla ice cream. It’s the perfect after-school treat! I sometimes add a drizzle of caramel sauce for an extra touch of decadence.

My go-to side dish to pair with chewy banana blondies is a simple glass of cold milk. It’s the perfect complement to the sweetness of the blondies. You can also serve them with a cup of coffee or tea for a more grown-up treat.

This chewy banana blondies recipe is perfect for potlucks, bake sales, or just a simple family dessert. They’re always a crowd-pleaser! I’ve even made them for birthday parties and they’re always a hit.

For presentation tips, I like to dust the chewy banana blondies with a little powdered sugar before serving. It makes them look extra fancy! You can also arrange them on a platter with some fresh fruit for a more colorful presentation.

If you have extra chewy banana blondies (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

Seasonal variations: In the fall, I like to add a sprinkle of cinnamon and nutmeg to the batter. In the winter, I sometimes add chopped cranberries and orange zest. These are chewy banana blondies are great all year round!

My friends always ask for this chewy banana blondies recipe whenever I bring them to gatherings. They can’t believe how easy they are to make and how delicious they taste!

Frequently Asked Questions

Q: My blondies are too gooey in the middle. What did I do wrong?

A: Ah, the gooey middle! We’ve all been there. It usually means they weren’t baked long enough. Make sure to check them with a toothpick, and if it comes out with wet batter, bake them for a few more minutes. You know what I do when my chewy banana blondies are too gooey? I just pop them back in the oven for another 5 minutes and that usually does the trick.

Q: Can I use frozen bananas?

A: Absolutely! Just make sure to thaw them completely and drain off any excess liquid before mashing them. This is a great way to use up those frozen bananas! My family hardly notices the difference when I use frozen bananas in these chewy banana blondies.

Q: Can I add different kinds of nuts?

A: Of course! Walnuts, pecans, macadamia nuts – they all work great in this recipe. Use whatever you have on hand or whatever your family prefers. I personally love pecans in my chewy banana blondies.

Q: Can I make this recipe gluten-free?

A: Yes, you can! Just substitute a gluten-free all-purpose flour blend for the regular flour. I’ve tried it with a few different brands, and they all seem to work pretty well.

Q: My brown sugar is hard as a rock! Can I still use it?

A: Yes, you can! Just microwave it for a few seconds with a damp paper towel or break it up with a fork. There are days when my chewy banana blondies is almost ruined by hard sugar.

Q: Can I add frosting to these blondies?

A: Definitely! A simple cream cheese frosting or a chocolate ganache would be delicious on these blondies. I’ve even made a banana cream cheese frosting before, which was amazing! My dinner guests are always excited to see what frosting I’ve chosen for my chewy banana blondies.

Q: How do I prevent the blondies from sticking to the pan?

A: Make sure to grease and flour your baking pan really well. You can also line it with parchment paper for easy removal. That’s my go to when making these chewy banana blondies.

Final Thoughts

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This chewy banana blondies recipe holds a special place in my heart because it’s a reminder that even the simplest ingredients can be transformed into something truly delicious. It’s also a testament to the fact that sometimes, the best recipes are born out of necessity (like using up those overripe bananas!).

Pro Tips:

Don’t overmix the batter! This is the key to achieving a tender and chewy texture.
Use ripe bananas! The riper the bananas, the sweeter and more flavorful the blondies will be.
Let the blondies cool completely before cutting them! This will prevent them from crumbling.

Variations I’ve tried: I’ve made these chewy banana blondies with peanut butter chips instead of chocolate chips, and they were amazing! I’ve also added a swirl of Nutella on top before baking. Another variation I love is adding a handful of toasted coconut flakes to the batter. My oldest loves the peanut butter version, while my youngest is a huge fan of the Nutella swirl!

I hope you enjoy making these chewy banana blondies as much as my family and I do. Don’t be afraid to get creative and add your own personal touch to the recipe!

Happy baking, and remember, even if your first batch isn’t perfect, keep trying! You’ll eventually land on the perfect chewy banana blondies.

Creamy Chewy Banana Blondies Recipe

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These banana blondies are incredibly chewy, moist, and bursting with banana flavor. They’re a delicious twist on classic blondies and are perfect for using up ripe bananas!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 16 squares
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 medium)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the melted butter and brown sugar until well combined.
Beat in the egg and vanilla extract. Stir in the mashed bananas.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chopped nuts, if desired.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
Let cool completely in the pan before cutting into squares.

Notes

For extra banana flavor, you can add a teaspoon of banana extract. Make sure your bananas are very ripe for the best flavor and moisture. Store blondies in an airtight container at room temperature for up to 3 days.