Best 9 Banana Blondie Recipes

BANANA BLONDIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

BANANA BLONDIES

Steps:

• Preheat oven to 350°. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside
• In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.
• Bake for 25-30 minutes until center is set.
• Transfer pan to wire rack to cool.
• Frost the blondies when they are mostly cooled.
• In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.
• Stir in powdered sugar with a whisk.
• Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

HEALTHY BANANA BLONDIE RECIPE

Steps:

• Preheat Oven to 180'C / 350F
• Line a 9x13 inch baking tray with baking paper
• Mix all wet ingredients together.
• In a separate mixing bowl, sift all dry ingredients together.
• Add the dry ingredients to the wet mix and fold together with a spatula until just combined.
• Stir through choc chips.
• Pout into baking tray
• Bake for 15 - 20 minutes until golden and springs back on touching.

BANANA BLONDIES

Steps:

• To brown butter, place in saucepan over medium heat and bring to a boil.
• Boil, stirring constantly until lightly browned.
• This may take five or ten minutes.
• Place browned butter in a mixing bowl.
• Add sugar and mix thoroughly.
• If the mixture has not cooled sufficiently, wait a few minutes before adding egg, vanilla and salt.
• (So the egg doesn't scramble!).
• Mix again until thoroughly mixed.
• Stir in flour and bananas and mix until combined.
• Pour mixture into a greased 9x13" glass baking dish.
• Bake at 350° for about 40 minutes until a toothpick inserted in center comes out clean.
• Allow blondies to cool completely before icing with browned sugar icing.
• Melt butter over medium heat in medium-sized saucepan.
• Add brown sugar and half-and-half and bring to a boil.
• Remove from heat.
• Cool icing 5 minutes.
• Add powdered sugar and whisk until smooth.
• Spread over cooled blondies.

BANANA BLONDIES

Steps:

• Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.
• Melt the butter and peanut butter together in a large pot over a low heat, stirring often. Once melted, take off the heat, and stir in the sugar, mashed banana and vanilla. Mix in the flour and pour into the prepared brownie tin.
• Top with the chocolate chunks. Peel the whole bananas and cut in half lengthways. Place cut-side up on top of the batter as well.
• Bake for 20-25 minutes until still soft in the centre but golden and browned around the edges. Remove from the oven, let cool for 10 minutes before slicing into 16 squares.

BANANA BLONDIES

Steps:

• Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.
• In a medium sized bowl, stir together the flour, baking powder, and salt, set aside.
• Place the melted butter into a large bowl with the brown sugar, mashed banana, egg, and vanilla, whisk until smooth.
• Add the flour mixture and stir until combined with no dry patches.
• Spread the batter into the prepared baking dish. Bake for 30-35 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Place the baking dish on a wire rack to cool completely.
• While the blondies are cooling, make the frosting by placing the cream cheese and butter into a large bowl and whip it until smooth with an electric hand mixer. You can also do this with a stand mixer with the paddle attachment.
• Add the powdered sugar a little at a time until combined, scrape down the sides as needed. Add the vanilla, turn the mixer on to medium speed and whip for 3 minutes until light and fluffy.
• Lift the blondies out of the baking dish using the parchment paper to help. Frost them and cut into bars, serve immediately.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

BANANA-SPLIT BLONDIES

Steps:

• In a small bowl, cover pineapple with hot water; let stand 10 minutes. Drain and pat dry as possible. , Meanwhile, in a large bowl, beat eggs, oil, banana and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in pineapple, cherries and chocolate chunks., Spread into a greased 12-inch cast-iron or other ovenproof skillet. Top with pecans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. If desired, serve with vanilla ice cream and chocolate sauce.

BANANA BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.
• Cream butter, add sugar and beat in egg. Stir in banana puree. Stir in whole wheat and white flour and baking soda. Add vanilla.
• Add chocolate chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.

BANANA BREAD BLONDIES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Set aside.
• In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.
• Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.
• Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.