Moist Banana Bread Blondies Recipe

Introduction

These Moist Banana Bread Blondies combine the rich flavor of ripe bananas with a touch of chocolatey sweetness. They’re a perfect treat for breakfast, snack time, or dessert—easy to make and utterly satisfying.

Ingredients

• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1/2 cup salted butter (melted and cooled)
• 1/4 tsp baking soda
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1/2 tsp vanilla extract
• 2-3 very ripe bananas
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the mashed bananas, egg, and vanilla extract, mixing thoroughly until combined.
2. Step 2: Sift the whole wheat flour, baking soda, and salt over the wet mixture to ensure even distribution. If you don’t have a sifter, mix the dry ingredients separately before adding. Gently stir with a wooden spoon until just combined—be careful not to overmix.
3. Step 3: Fold in the semi-sweet chocolate chips gently, keeping the batter light and airy.
4. Step 4: Grease an 8×8 inch baking dish to prevent sticking. Pour the batter into the dish and smooth the top with a spatula. For extra chocolate flavor, sprinkle a few more chocolate chips on top.
5. Step 5: Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 5 minutes, then slice into bars and serve.

Tips & Variations

• For a nuttier texture, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
• Substitute half the whole wheat flour with all-purpose flour for a lighter crumb.
• Use dark chocolate chips instead of semi-sweet for a richer, slightly less sweet taste.
• If bananas are not very ripe, add an extra tablespoon of brown sugar to enhance sweetness.

Storage

Store banana bread blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or oven before serving to enjoy the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all whole wheat flour with all-purpose flour for a softer texture. If you prefer a bit more fiber and a nuttier flavor, use a mix of both.

Do the bananas need to be very ripe?

Very ripe bananas are best for this recipe because they are sweeter and mash easily, ensuring moist and flavorful blondies.

Moist Banana Bread Blondies Recipe

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★★★★★

4.5 from 97 reviews

These Moist Banana Bread Blondies offer a delicious twist on traditional banana bread, combining the moistness of ripe bananas with the rich flavor of semi-sweet chocolate chips. Made with whole wheat flour for added nutrition and baked to perfection, these blondies are perfect for a snack, dessert, or breakfast treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30-34 minutes
• Total Time: 45-49 minutes
• Yield: 9–12 blondie bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the base:

• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1/2 cup salted butter (melted and cooled)
• 1/4 tsp baking soda
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1/2 tsp vanilla extract
• 2–3 very ripe bananas

For the mix-ins:

• 3/4 cup semi-sweet chocolate chips (I prefer Ghirardelli)

Instructions

1. Preheat Oven and Prepare Wet Ingredients: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, combine the melted butter and brown sugar and whisk until smooth. Add the mashed ripe bananas, egg, and vanilla extract, mixing until thoroughly combined.
2. Incorporate Dry Ingredients: Sift the whole wheat flour, baking soda, and salt over the wet mixture to ensure even distribution. Alternatively, mix the dry ingredients separately before adding. Gently fold the dry ingredients into the wet mixture with a wooden spoon until just combined, avoiding overmixing to maintain batter texture.
3. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, distributing them evenly without deflating the mixture.
4. Prepare Baking Dish and Add Batter: Grease an 8×8 inch baking dish to prevent sticking. Pour the batter into the dish and smooth the top gently with a spatula. Optionally, sprinkle additional chocolate chips on top for extra chocolate flavor.
5. Bake and Cool: Bake in the preheated oven for 30-34 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness. Let the blondies cool in the pan for about 5 minutes before removing and slicing into bars. Serve and enjoy.

Notes

• For best results, use very ripe bananas as they provide natural sweetness and moisture.
• Do not overmix the batter to keep the blondies tender and moist.
• Feel free to add nuts like walnuts or pecans for added texture and flavor.
• Use an 8×8 inch baking pan for ideal thickness; adjust baking time if using a different size.
• Cool slightly before slicing to ensure clean cuts and prevent crumbling.

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