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Banana blondie square on white plate beside morning coffee cup — fudgy banana blondies recipe

Banana Blondies

AuthorLily Mellow
Dense, fudgy banana blondies made with ripe bananas, brown sugar, and melted butter — topped with a creamy vanilla glaze. One bowl, no mixer, ready in under 40 minutes.
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Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings16 squares
Calories285 kcal

Equipment

  • 9×13 inch baking pan
  • Large mixing bowl
  • Rubber spatula
  • Parchment paper
  • Offset spatula, (for glazing)
  • Kitchen scale, (recommended)

Ingredients  

WET INGREDIENTS

  • ¾ cup 180g ripe banana, mashed smooth (about 2 medium very ripe bananas)
  • ½ cup 115g unsalted butter, melted (or browned)
  • 1 cup 200g brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1 large egg room temperature

DRY INGREDIENTS

  • 1 cup 125g all-purpose flour, spooned and leveled
  • ½ tsp fine salt

FOR THE VANILLA GLAZE

  • ¼ cup 60g unsalted butter, softened
  • 1½ to 2 cups 180–240g powdered sugar
  • 2 to 3 tbsp heavy cream or milk
  • 1 tsp pure vanilla extract

Instructions 

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
  2. Mash exactly ¾ cup (180g) of ripe banana until smooth. Set aside.
  3. Combine the melted butter and brown sugar in a large bowl. Stir until glossy and combined.
  4. Whisk in the vanilla extract and egg until smooth and slightly shiny.
  5. Fold in the mashed banana puree.
  6. Add the salt and flour. Gently fold with a spatula for 10–12 folds, until no dry flour remains. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top evenly.
  8. Bake for 20–25 minutes, until the edges are golden and set and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
  9. Cool completely in the pan for at least 30–60 minutes before glazing.
  10. Beat the softened butter, powdered sugar, vanilla, and 2 tablespoons of cream until smooth and spreadable. Add more cream 1 tablespoon at a time until the desired consistency is reached.
  11. Spread the glaze evenly over the cooled blondies. Slice into 12–16 squares and serve.

Notes

Note 1 — Banana measurement is critical. Use exactly ¾ cup (180g) of mashed banana — no more. Too much banana adds excess free water to the batter, making the blondies gummy and rubbery rather than fudgy and silky. If your bananas are large, use 1½ bananas. Measure after mashing, not before.
Note 2 — Browned butter option. For deeper caramel flavor and a drier batter, brown your butter before using: melt in a small saucepan over medium heat, then continue cooking for 3 to 4 minutes, swirling occasionally, until the butter turns amber and smells nutty. Remove from heat and let cool 5 minutes before adding to the sugar. This step evaporates the residual water in the butter and intensifies the caramel notes significantly.
Note 3 — Storage. Unglazed blondies freeze well for up to 2 months. Freeze individually on a parchment-lined sheet, then transfer to a zip freezer bag. Glaze fresh after thawing for best results.
Note 4 — Gluten free. Substitute the all-purpose flour 1:1 with a gluten free all-purpose blend containing xanthan gum. Texture will be slightly more tender but still fudgy.