0 from 15 votes
Banana Blondies
Our banana blondies are like chewy cookie bars with that delicious fresh banana flavour, its difficult to stop at just one!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 large squares
Calories: 360 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 225 g butter 1 cup, salted, if using unsalted add ½ teaspoon salt to the batter.
- 250 g light brown sugar 1¼ cups, packed, or dark brown sugar (see notes below)
- 100 g sugar ½ cup, caster or granulated
- 2 eggs medium or large, at room temperature
- 2 teaspoons vanilla 10 ml, extract
- 285 g flour 2¼ cups, all purpose
- ½ teaspoon baking powder 2 g
- 200 g bananas 2 small bananas roughly mashed with a fork.
- 1 large banana for slicing as a topping.
Instructions
- Preheat oven to 180°C fan/350°F, and use parchment paper to line a baking pan or grease the inside.
- Melt 225 g butter in a small saucepan then pour into a medium mixing bowl with 250 g light brown sugar and 100 g sugar.
- Stir in 2 eggs, 2 teaspoons vanilla and mashed 200 g bananas till mixed well.
- Sieve in 285 g flour and ½ teaspoon baking powder and gently stir till just combined.
- Pour batter into lined baking pan, slice 1 large banana and arrange slices over the batter in the pan. Bake for 30 minutes or till a toothpick comes out clean and the top is golden and soft to touch. Cool in pan before turning out and slicing into squares.
Cup of Yum
Notes
- Scrunch up the parchment paper into a ball then open it up to line the baking pan. This will ensure it sits nicely in the corners and sides.
- 1 cup dark brown sugar + ⅓ cup white sugar can be used instead of the light brown sugar. This will give a slight caramel flavour and will make the blondies a slightly darker brown.
- Cooking times will vary depending on the material of your baking dish. The temperature and time given in the recipe card is for a cast iron baking pan, although this will be the same for any metal pan.
- If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes. Bake till the top is golden and a toothpick inserted in the middle comes out clean.
- Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.
- Store in a sealed container so they don't dry out and keep in a cool part of the kitchen. These blondies can be frozen. Arrange in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.
Nutrition Information
Serving
1Square
Calories
360kcal
(18%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
138mg
(6%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
519IU
(10%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12large squares
Amount Per Serving
Calories 360
% Daily Value*
| Serving | 1Square | |
| Calories | 360kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 138mg | 6% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.