The Ultimate Moist & Chewy Banana Blondies Recipe: With Chocolate Chips, Walnuts, and an Optional Peanut Butter Swirl
If your ideal banana bar is delightfully dense, wonderfully firm, supremely moist, and deeply rich – a far cry from a light, airy cake that demands frosting and a fork – then you’ve found your new favorite recipe. These “Banana Blondies” are inspired by a truly timeless classic: an article from 1983 by the esteemed Florence Fabricant, aptly titled “Over or Under Ripe, Myriad Uses for the Banana.” While Fabricant’s original was already a masterpiece, this adapted version takes her brilliant foundation and elevates it to near perfection, focusing on creating a bar that’s truly satisfying in every bite.
The journey to perfecting these blondies involved a few thoughtful modifications to the original recipe, ensuring each change contributed to an even more exceptional result. For instance, the original called for a full cup of chocolate chips, which, while tempting, I found to be a tad overwhelming, potentially overshadowing the subtle banana and brown sugar notes. Reducing the chocolate chip quantity allowed for a more harmonious balance of flavors, letting the natural sweetness of the banana shine through. Beyond this, I made a minor adjustment to the salt content and opted for white whole wheat flour instead of the original white/wheat combination, introducing a nuanced texture and a touch of wholesome goodness without compromising the blondies’ tender crumb. With these small yet significant tweaks, the core integrity of Fabricant’s excellent recipe remained, yielding a truly outstanding treat.
Upon emerging from the oven, these banana blondies possessed a beautiful golden-brown hue and an incredibly soft, almost delicate texture. The aroma alone was intoxicating, a promise of the rich, gooey delight within. It was immediately apparent that attempting to slice them while still warm would result in a delightfully messy, yet perhaps not visually appealing, experience. Patience, as in many baking endeavors, proved to be a virtue. I allowed them to cool completely to room temperature on a wire rack, a crucial step for the structure to set. To achieve those coveted clean, sharp cuts, I then patiently – or perhaps not-so-patiently – transferred the cooled bars to the refrigerator for an additional hour of chilling. This extra step truly makes all the difference in presentation, transforming soft, yielding bars into perfectly portioned squares ready for enjoyment.
Below, you’ll find the recipe thoughtfully modified by me, incorporating the adjustments that led to these wonderfully moist and flavorful banana blondies. You may also notice that my baking time was slightly longer than the original, a testament to the subtle variations that can occur in different ovens and with different ingredient temperatures. Embrace these minor adaptations as part of the baking adventure, and prepare to be rewarded with a batch of blondies that will surely become a household favorite.
Crafting Your Banana Blondies: Key Ingredients and My Enhancements
The success of any great baked good lies in the quality and balance of its ingredients. For these banana blondies, selecting the right bananas is paramount – look for those with plenty of brown spots, indicating peak ripeness and maximum sweetness, which translates to superior flavor in your finished bars. Mashing them to a smooth puree ensures an even distribution of moisture and banana essence throughout the batter. The light brown sugar is another star, contributing not only sweetness but also that characteristic chewy texture and a subtle caramel-like depth that defines a true blondie. Paired with rich unsalted butter and a large egg, these form the decadent foundation of our treat.
My decision to incorporate white whole wheat flour was a conscious one. Unlike traditional whole wheat flour, white whole wheat is made from a lighter grain of wheat, offering the nutritional benefits of whole grains without the strong flavor or dense texture often associated with them. It results in a tender crumb that still has a hint of wholesome chew. The touch of baking soda provides the necessary lift, while the salt (adjusted to your butter choice) perfectly enhances all the sweet flavors, preventing the blondies from being cloyingly sweet. Finally, the generous scattering of extra dark chocolate chips provides a delightful bittersweet counterpoint, and the toasted, finely chopped walnuts add a crucial textural crunch and earthy aroma, completing the flavor profile.
Step-by-Step Baking Guide for Flawless Blondies
Achieving the perfect banana blondie requires attention to detail in each step of the baking process. Begin by preheating your oven to 350 degrees Fahrenheit (175°C) and preparing your pan. Lining a 9-inch square metal pan with foil, allowing for an overhang on the sides, is a game-changer for easy removal. A light spray of cooking spray on the foil ensures no sticking. This preparation saves time and hassle later, allowing you to lift the entire slab of blondies out for effortless slicing.
The creaming process is fundamental. Using an electric mixer, beat the softened unsalted butter and packed light brown sugar together until the mixture is light, fluffy, and noticeably paler in color. This step incorporates air, contributing to the blondies’ tender texture. Next, beat in the large egg for about two minutes, scraping down the sides of the bowl frequently to ensure everything is well combined. The vanilla extract and mashed banana puree are then added, infusing the mixture with their aromatic essence and signature flavor. Finally, the baking soda and salt are beaten in. With the wet ingredients perfectly blended, it’s time for the dry. Add the flour and gently stir by hand or on the lowest speed of your mixer just until combined. Overmixing at this stage can develop the gluten too much, leading to tough blondies. The last delightful additions are the extra dark chocolate chips and toasted walnuts, folded in just until evenly distributed.
Once your batter is ready, pour it into the prepared pan and spread it evenly to the edges. Bake on the center rack of your preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Remember, a slightly longer baking time might be needed depending on your oven. The most critical step post-baking is cooling. Resist the temptation to cut into these warm, soft bars! Let them cool completely on a wire rack to room temperature. For impeccable, clean slices, transfer the cooled bars to the refrigerator for at least an hour. This chilling process allows the fats to firm up, making the blondies much easier to cut neatly into 16 (or 9 larger) squares. When ready, simply lift the foil overhang to remove the entire batch onto a cutting board, then slice away.
Banana Blondies with Walnuts and Chocolate Chips
6 tablespoons (84 grams) unsalted butter, softened
⅔ cup packed light brown sugar (130 grams)
1 large egg
½ teaspoon vanilla extract
2 bananas, mashed to puree (approx. 7 oz wt. or about 1 cup)
½ teaspoon baking soda
¼ teaspoon salt — omit if using salted butter
1 cup white whole wheat flour, fluffed, scooped, swept straight across (4.25 oz/120 grams)
⅔ cup extra dark chocolate chips
½ cup walnuts, toasted and finely chopped
Instructions:
- Preheat oven to 350 degrees F (175°C). Line a 9-inch square metal pan with foil, leaving an overhang on the sides. Spray the bottom of the foil-lined pan lightly with cooking spray.
- In a large bowl, cream the softened butter and packed light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the large egg and beat for another 2 minutes, or until the mixture is visibly lighter and fluffier, scraping the sides of the bowl frequently to ensure thorough mixing.
- Beat in the vanilla extract, followed by the mashed banana puree, mixing until just combined.
- Add the baking soda and salt, beating briefly until incorporated. Scrape down the sides of the bowl once more.
- Add the white whole wheat flour to the wet ingredients. Stir by hand with a spatula or use the lowest speed of your mixer until the flour is just blended into the batter. Be careful not to overmix.
- Gently stir in the extra dark chocolate chips and toasted, finely chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly to the edges with a spatula.
- Bake on the center rack of the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter). My baking time was a bit longer, so adjust as needed for your oven.
- Remove the pan from the oven and cool completely on a wire rack to room temperature.
- For cleaner, neater cuts, chill the bars in the refrigerator for at least an hour before slicing.
- Once chilled, lift the foil from the pan and place the entire slab of blondies on a cutting board. Cut into 16 squares for smaller portions, or 9 larger squares for a more substantial treat.
Makes 16 servings.
The Irresistible Peanut Butter Swirl: An Optional Indulgence
In the spirit of culinary experimentation, I confess to having “monkeyed around” a little with a segment of this recipe, daring to test a peanut butter swirl on top. Initially, I harbored concerns that it might be an exercise in overkill, an unnecessary embellishment on an already perfect treat. However, to my pleasant surprise, the resulting flavor combination was nothing short of delightful. If you, like me, are a fervent peanut butter and banana fanatic and appreciate a bar that goes gloriously over the top, this variation is an absolute must-try. The marriage of creamy peanut butter with the moist, banana-infused blondie creates an unforgettable experience. Here’s how to craft this indulgent topping, requiring just a few extra ingredients:
You’ll need these additional ingredients for the swirl:
½ tablespoon unsalted butter
2 ½ tablespoons creamy peanut butter (plus a little more for cosmetic enhancements)
¼ teaspoon light brown sugar
To create this delectable swirl, first prepare your banana blondie batter as instructed above and pour it into your prepared 9-inch square pan, spreading it evenly. Next, melt the ½ tablespoon of butter in a small microwave-safe cup. Stir in the 2 ½ tablespoons of creamy peanut butter and the ¼ teaspoon of brown sugar until thoroughly combined and smooth. Using a teaspoon measure, carefully drop 9 evenly spaced circles of this peanut butter mixture over the surface of the blondie batter. With a knife or a toothpick, gently drag it through the peanut butter circles, creating a beautiful swirled or “pulled” effect. Be careful not to disturb the underlying blondie batter too much.
Bake the blondies as directed in the main recipe. During baking, the peanut butter swirl will develop small air bubbles, which can sometimes break the perfect aesthetic. Fear not, for this is where our “cosmetic enhancements” come into play! Immediately after removing the hot blondies from the oven, take a small spoon and dollop a bit more creamy peanut butter over the areas where the swirl’s pattern might have been disrupted by air bubbles. The residual heat from the blondies will gently soften this fresh peanut butter. Let it soften for a minute or two, then delicately spread it over the baked peanut butter mixture, covering any imperfections and enhancing the visual appeal of the swirl. Allow the blondies to cool and chill as directed in the primary recipe. The result is a visually stunning and incredibly flavorful blondie that peanut butter lovers will adore.
The peanut butter version looks as wonderfully inviting as it tastes:
Tips for Success and Creative Variations
To ensure your banana blondies turn out perfectly every time, remember these simple tips: Always use ripe, spotty bananas for the best flavor and moisture. Avoid overmixing the flour into the batter; stir just until combined to keep the blondies tender. The cooling and chilling steps are non-negotiable for that dense, chewy texture and clean cuts. These blondies store beautifully in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage – simply thaw at room temperature before serving.
Feel free to get creative with your add-ins! While chocolate chips and walnuts are a classic pairing, consider swapping the walnuts for toasted pecans or adding white chocolate chips for a sweeter profile. Dried cranberries, shredded coconut, or a sprinkle of cinnamon or nutmeg could also introduce exciting new dimensions of flavor. These versatile banana blondies are perfect as an afternoon snack, a comforting dessert, or a delightful addition to any lunchbox. They are bound to become a staple in your baking repertoire.
Why These Banana Blondies Stand Out
In a world of countless dessert recipes, these banana blondies truly distinguish themselves. They embody everything one could wish for in a bar: a robust, satisfying chewiness, an unparalleled moistness from the ripe bananas, and a rich, buttery flavor enhanced by brown sugar. The carefully chosen additions of dark chocolate and crunchy walnuts provide a perfect textural and flavor contrast, while the optional peanut butter swirl elevates them to an indulgent new level. This recipe is a testament to how classic foundations, with a few thoughtful adaptations, can lead to extraordinary results that cater to modern palates. Whether you’re baking for family, friends, or simply to treat yourself, these blondies are sure to impress and satisfy. Give this recipe a try and discover your new go-to for a truly unforgettable banana bar experience!
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Recipe
Banana Blondies with Walnuts and Chocolate Chips
Anna
Pin Recipe
Ingredients
- 6 tablespoons unsalted butter, softened (84 grams)
- ⅔ cup packed light brown sugar (130 grams)
- 1 large egg
- ½ teaspoon vanilla
- 2 large bananas mashed (210 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt — omit if using salted butter
- 1 cup white whole wheat or half all-purpose and half whole wheat 130 grams
- ⅔ cup extra dark chocolate chips
- ½ cup walnuts toasted and finely chopped
Instructions
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Preheat oven to 350 degrees. Line a 9-inch square metal pan with foil and spray bottom of pan with cooking spray.
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Cream butter and sugar with an electric mixer. Add egg and beat until light and fluffy. Beat in the vanilla, followed by the banana. Beat in baking soda and salt. Scrape sides of bowl. Add flour and stir by hand or using lowest speed of mixer until blended. Stir in the chocolate chips and nuts.
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Pour batter into pan and spread to the edges. Bake on center rack for 25-30 minutes. Remove from oven and cool on a rack to room temperature. For cleaner cuts, chill an hour before slicing.
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Lift foil from pan, place on cutting board, Cut into 16 (or 9) squares.