From the moment I discovered a bunch of overripe bananas on my counter next to an open bag of brown sugar, I knew something magical was about to happen. These Brown Sugar Banana Bread Blondies combine the cozy comfort of classic banana bread with the chewy decadence of a blondie. The result? A treat that disappears faster than you can say “just one more piece.”
Why This Recipe is Pure Genius
These aren’t just blondies with banana flavor – they’re the perfect hybrid of two beloved treats. The brown sugar creates those coveted chewy edges while the bananas keep everything incredibly moist. Plus, they’re easier to make than traditional banana bread and more exciting than standard blondies.
What You’ll Need
Ingredients
For the Blondie Base:
- 2 very ripe bananas, mashed (about 1 cup)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup unsalted butter, melted and cooled
- 2 cups dark brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts (optional)
For the Brown Sugar Streusel:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons cold butter
- 1/4 cup chopped walnuts (optional)
Equipment
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium bowl
- Measuring cups and spoons
- Electric mixer or whisk
- Pastry cutter (or fork)
Let’s Make Magic
Step 1: Prep Work
Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving overhang on the sides. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 2: Banana Magic
In a large bowl, mash your bananas until smooth. Make sure they’re very ripe – those brown speckled ones that are too soft for eating are perfect for baking.
Step 3: Mix the Base
Add melted butter and brown sugar to your mashed bananas, mixing until well combined. Beat in eggs one at a time, then stir in vanilla. The mixture will be glossy and smell amazing.
Step 4: Create the Batter
Gradually fold the dry ingredients into your wet mixture, mixing just until combined. If using walnuts, fold them in now. The batter will be thick and smell like the best banana bread you’ve ever made.
Step 5: Make the Streusel
In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in chopped walnuts if using.
Step 6: Layer and Top
Spread the batter evenly in your prepared pan. Sprinkle the streusel topping evenly over the surface.
Step 7: Bake to Perfection
Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs. The edges should be lightly browned and slightly pulled away from the pan.
Pro Tips for Perfect Blondies
- Use the ripest bananas you can find
- Don’t overmix the batter once you add the flour
- Let cool completely before cutting for clean squares
- Store with wax paper between layers to prevent sticking
Delicious Variations
Chocolate Lover’s Dream
Add 1 cup chocolate chips to the batter and drizzle with melted chocolate after cooling.
Tropical Twist
Add 1/2 cup toasted coconut to the batter and replace walnuts with macadamia nuts.
Maple Pecan
Replace 1/4 cup of the brown sugar with pure maple syrup and use pecans instead of walnuts.
The Perfect Occasion
These blondies work for any occasion. They’re perfect for bake sales, potlucks, or afternoon tea. They travel well and actually taste even better the next day as the banana flavor deepens.
They’re also a fantastic way to use up those overripe bananas that always seem to appear on your counter. Plus, they’re less fussy than traditional banana bread but just as satisfying.
Store these beauties in an airtight container at room temperature for up to 4 days. They also freeze beautifully – wrap them well and freeze for up to 3 months. Let thaw at room temperature before serving.
Whether you’re a seasoned baker or just starting out, these blondies are pretty foolproof. The key is not to overbake them – you want that perfect balance between a chewy edge and a tender center.
I’d love to hear how yours turn out! Did you try any of the variations? Create your own twist? Share your experience in the comments below. And remember, there’s no such thing as too many bananas when it comes to baking!
Note: These blondies tend to disappear quickly, so you might want to make a double batch. Don’t say I didn’t warn you!