banana blondies

Soft and chewy banana blondies inside an amazing vanilla wafer crust. These taste like banana pudding in bar form!

Banana Blondies

Ounces Vanilla Wafers (This is about 1 1/2 Boxes)

Cups Butter (Melted)

Cups Flour

Teaspoons Baking Soda

Salt

White Sugar

Boxes Banana Pudding (3.4 Ounces Each)

Eggs

Teaspoons Vanilla

Cups White Chocolate Chips

Preheat oven to 400 degrees. Spray a 9x13 pan with cooking spray.

In a large plastic baggie crush vanilla wafers. Set aside one cup.

Pour the remaining wafers into a large bowl.  Pour in butter and mix until combined.

Press into the bottom of prepared pan and bake for 5 minutes.

In a large bowl, whisk flour, baking soda, salt, granulated sugar, and dry pudding mix.

Stir in eggs, vanilla, and butter.

Fold in chocolate chips and remaining vanilla wafers.

Spread over prepared crust and bake for 15-20 minutes.

Thick, moist and chewy Banana Bread Brownies are a delicious mash up between banana bread and a blondie-style brownie. Absolutely delicious and so easy!

Banana Bread Brownies

walnut halves*

unsalted butter

banana (about 3 medium)

honey

brown sugar

vanilla extract

all-purpose flour

white whole wheat flour (or swap additional all-purpose flour)

cinnamon

baking powder

baking soda

salt

sugar

pure vanilla extract (divided)

heavy cream

Toast

Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, so that two opposite sides overhang like handles, then coat the paper with nonstick spray. Set aside. Spread the walnuts on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and crisp, about 8 to 10 minutes, tossing once halfway through. Transfer to a cutting board and roughly chop.

Mash

In a large mixing bowl, mash your banana (double check to make sure you have 1 cup).

Brown

Brown the butter: Heat the butter in a small/medium light-colored saucepan over medium-low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the bowl with the banana to prevent the butter from burning, along with any toasted bits that are at the bottom. If you’ll be making the brown butter frosting, keep the pan handy.

Whisk

To the banana mixture, add the honey and brown sugar and whisk until smooth. At this point, the mixture should be cooled to lukewarm, but if it’s not, let it rest for a few minutes (or pop it into the fridge to cool it more quickly). Whisk in the egg and vanilla.

Stir

In a small mixing bowl, stir together the all-purpose flour, white whole wheat flour, cinnamon, baking powder, baking soda, and salt. Add to the banana mixture. With a rubber spatula, gently and slowly fold just until the flour disappears. The batter will look lumpy. Fold in the walnuts.

Bake

Scrape the batter into prepared pan and smooth the top with spatula. Bake for 22 to 25 minutes, until lightly browned at the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack. Let cool in the pan completely if you will be frosting them. If not, wait at least 10 minutes before you lift the brownies from the pan using the parchment and cut them into squares. If they’re cool, the squares will be tidy; if they’re still warm, they’ll be messy. No one will mind.

Brown the butter in the same sauce pan you used previously (unless it is super tiny, in which case, switch to a larger one), following the directions in step 3 above (if there are any burned bits of butter on the pan, wash them out first. If your pan is relatively clean, no need to wash in between). As soon as the butter is browned, remove the pan from the heat. Immediately, begin to stir in the powdered sugar with a rubber spatula or whisk, 1/4 cup at a time. If at any point it becomes too thick to whisk (likely by the fourth or fifth addition of powdered sugar), switch to a rubber spatula and add 1 tablespoon of the cream, then continue adding the powdered sugar, until the frosting is thick but spreadable. Stir in the vanilla extract. If needed, continue adding cream, 1 to 2 teaspoons at a time, until the frosting reaches your desired consistency (the butter might look like it&#39;s separating but just keep stirring. As long as you combine everything well, it will all cool together beautifully as the bars sit). Frost the cooled bars. Slice and enjoy!

To Make the Frosting:

A crave-able dessert that doubles as a nutrition bar (or breakfast on the go)! It is my quick and easy, vegan oil-free 5 ingredient banana blondies. Made with a combination of oat flour &amp; almond flour, they are also gluten-free and have no added sugar.

Vegan Oil-Free 5 Ingredient Banana Blondies (GF)

almond flour

1 cup (120 g) oat flour (see notes for making your own)

cups (300 g) mashed overripe bananas

1/2 cup (128 g) smooth nut butter (e.g., almond butter, peanut butter)

dark chocolate chips (see notes

Preheat the oven to 350F (180C). Coat the...

Preheat the oven to 350F (180C). Coat the interior (bottom and sides) of an 8-inch (20 cm) baking ban with nonstick cooking spray (see notes for alternative nonstick options).

In a large mixing bowl, whisk the almond...

In a large mixing bowl, whisk the almond flour, oat flour, and baking soda until blended.

Add the mashed bananas and nut butter to...

Add the mashed bananas and nut butter to the bowl with the dry ingredients. Stir until completely combined. If you like, add chocolate chips to the batter. Stir until combined.

Spread the batter into the prepared baking pan....

Spread the batter into the prepared baking pan. Using a rubber spatula or the back of a spoon, spread the batter in an even layer, smoothing the top.

Bake the bars in the preheated oven for...

Bake the bars in the preheated oven for 25 to 30 minutes until set at the center and golden brown at the edges. (Note: ovens and environments vary, so check at the earliest time and bake longer--even beyond the the max time--as needed).Transfer the pan to a cooling rack and cool completely.

Transfer the pan to the refrigerator and chill...

Transfer the pan to the refrigerator and chill for one hour (or place in the freezer for 15 minutes). Chilling the bars will make them easier to remove from the baking dish.

Top 3 banana blondies recipes from across the web

The most viewed banana blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Blondies

Banana Bread Brownies

Vegan Oil-Free 5 Ingredient Banana ...

Top 3 banana blondies recipes from across the web

The most viewed banana blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Blondies

Banana Bread Brownies

Vegan Oil-Free 5 Ingredient Banana ...

The most viewed banana blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine