Chewy banana bread blondies packed with ripe banana, crunchy walnuts & milk chocolate. A fudgy, easy Traybake perfect for dessert or afternoon tea!
Banana Bread Blondies
Banana bread is one of the ultimate cosy autumn bakes, don’t you think? But since I’m such a big blondie fan, I couldn’t resist combining the two to create these fudgy Banana Bread Blondies. Using ripe bananas makes them extra soft, chewy, and full of flavour with the perfect balance of sweetness and gooey texture.
This recipe is also a brilliant way to use up overripe bananas that might be sitting in your kitchen, turning them into a rich and indulgent dessert bar. Packed with milk chocolate chunks and crunchy walnuts, these blondies are the perfect autumn baking recipe for cosy nights in, bake sales, or sharing with friends and family. If you love banana bread and blondies, this is truly the best of both worlds!
Why You’ll Love These Banana Bread Blondies
- Chewy & Fudgy Texture– Soft, moist blondies with that fudgy bite everyone loves.
- Chocolate + Banana Combo– Milk chocolate chunks take banana bread to the next level.
- Walnut Crunch– Adds a nutty depth and a bit of bite to balance the sweetness.
- Perfect Any Time Bake– Enjoy with a cup of tea, coffee, or as a cosy autumn dessert.
- Great for Using Up Bananas– A fun and creative way to use those overripe bananas!
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two eggs for structure!
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Banana- The riper the better!
- Walnuts- I used walnuts in this blondie but you could skip the nuts if you’d like!
Tips & Tricks
- Store in an airtight container for up to 3 days or freeze for longer freshness.
- Use very ripe bananas (the darker the better!) for maximum sweetness and flavour.
- Don’t overbake! Slightly underbaked blondies will set as they cool and stay fudgy.
- I mix my blondies just until the ingredients are combined. Some recipes say to whip up your eggs or butter until light and fluffy but this isn’t Necessary for these blondies!
- Let them cool fully before slicing for clean edges.
- Make sure to use the right sized baking tin. I use a 9×9″ square tin for these blondies. This is the tin I use.
- For extra indulgence, drizzle with cream cheese glaze instead.
Frequently Asked Questions
Can I make these nut-free?
Yes! Just leave out the walnuts or replace them with extra chocolate chips.
Can I use dark chocolate instead of milk?
Absolutely! dark chocolate will add a richer, less sweet flavour that pairs beautifully with banana.
Do these taste more like banana bread or blondies?
They’re a hybrid! They have the flavour of banana bread but the chewy, fudgy texture of blondies.
Can I freeze banana blondies?
Yes. wrap them individually in cling film and store in an airtight container in the freezer for up to 3 months.
Can I use chocolate chips instead?
You can, but for the best melt and texture, white chocolate bars are better in the blondie mixture!
How do I know if my blondies are baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
What Is The Difference Between Blondies And Brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why Did My Blondies Come Out Cakey Instead Of Fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Storage And Freezing
These blondies last at room temp, or in the fridge for up to 3-4 days or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.
Recommended Equipment & Ingredients
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
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These Banana Bread Blondies are the best of both worlds! the comforting taste of banana bread with the fudgy chew of blondies. Whether you’re baking for family, friends, or just yourself, this recipe is easy, delicious, and guaranteed to become a favourite. Pair them with a hot coffee on a cosy autumn afternoon, or enjoy as a sweet snack anytime of the year.
If you love bakes with banana, chocolate, or walnuts, you’re going to fall in love with this recipe. Don’t forget to pin it for later and share with your fellow bakers!
Tried this recipe? Leave a comment Below I’d love to hear what you think!
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Other Blondie Recipes
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Banana Bread Blondies
Ingredients
- 200g White Chocolate
- 175g Unsalted Butter
- 200g Caster Sugar
- 2 Medium Eggs (50g Each).
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- 100-150g Ripe Banana (Mashed).
- 200g Milk Chocolate (Chopped).
- 100g Walnuts (Chopped).
- 100g Milk Chocolate (Decoration).
- Extra Walnuts For Decoration
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the mashed banana, eggs and golden syrup and stir again until combined.
- Mix through the plain flour, and cornflour until you can no longer see any flour. Add in your milk chocolate chunks and chopped walnuts and stir until evenly distributed.
- Pour the mixture into the lined tin and bake for 25-30 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Once cooled, Slice your blondie into 9 slices and add a dollop of milk chocolate to the middle of the blondies, decorate with a full walnut and crushed up walnuts.
- Refrigerate until the chocolate is set. Enjoy!
Notes
- These blondies last at room temp, or in the fridge for up to 3-4 days or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.
- You can use pecans if you’d prefer or skip the walnuts completely for a banana blondie.