These banana blondies with chocolate chips are deliciously soft, moist and chewy. You need just a few ingredients to make these easy bars. It takes almost 30 minutes from preparing to baking!

Today I share my banana blondies that are adapted from my apple blondies and cranberry white chocolate blondies.
If you love my simple banana bread or chocolate chip banana bread, it won’t be surprising that you’ll love these banana chocolate chip blondies.
You can make these banana blondies plain but adding just a little mini chocolate chips adds a lot. I use just ¼ cup of chocolate chips for my banana blondies that are baked in 8 inch (20 cm) pan.
You need just a few ingredients and your chewy blondies will be ready. If you bake longer, you should know that they’ll still be delicious but no longer chewy. I’ll give the necessary tips under the step by step instructions and in the recipe card when to remove them from the oven.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Banana-I use 1 large or 2 small ripe bananas. It is equal to half cup of mashed banana.
- All purpose flour– It gives structure to the blondies.
- Salt-I use salt to balance the sweetness and to bring the flavors out.
- Butter-I use melted butter for moisture.
- Sugar–I use both dark brown sugar and granulated sugar. Dark brown sugar is for the chewiness. I prefer dark brown sugar instead of light brown sugar due to its distinct flavor that adds a lot to these blondies. I use a little bit granulated sugar so all the dark brown sugar is not overwhelmingly strong. Brown sugar is a must ingredient in blondies.
- Vanilla– I use pure vanilla extract. This is the second must ingredient in blondies.
- Egg-I use just 1 large egg to give structure.
- Chocolate chips– I use just enough mini chocolate chips that go so well with bananas.
Before going to the instructions I want to talk about the pan I use.
Glass baking dish vs metal pan
Until now I always baked blondies in a glass baking dish but while baking these banana blondies, the center part didn’t bake completely so I used a metal pan and it baked evenly.
Baking time gets shorter with metal pans. When I baked these blondies in a glass dish, it took around 25-28 minutes but it took only 21 minutes in a metal pan. So if you’ll use a glass dish, you should bake longer. But as I mentioned above I prefer metal pan for these banana blondies for even baking.
Step by step instructions
First I melt the butter halfway in a small pan and remove from the oven and stir. This way the butter cools fast and doesn’t cook the egg in the coming stage.
Then I stir the flour and salt in a medium pan with a whisk. I set aside the bowl.
Next I mix the brown sugar, granulated sugar and melted butter in a large bowl until combined.
I mix in the egg and then the vanilla extract.
It’s time to add the bananas. Using a fork, I mash them on a plate/ in a bowl.
I mix in the mashed bananas to the wet mixture. Next I add the flour and stir with a spatula. Finally I add the chocolate chips and stir with a spatula.
I pour the mixture into greased and parchment paper lined metal pan.
While I am testing recipes, I always crumple the parchment paper and press it to the pan. This way, it takes the shape of a pan.
But until now when I posted a recipe, I always cut the paper and lined into the pan for a cleaner look and neat sides but this time I want to share the crumble version for a more practical alternative.
You should make sure that you press to the bottom and the sides nicely so it sticks well.
It takes almost 21 minutes to bake this recipe but baking time may change from oven to oven. You’ll know that you should check the oven when the top looks shiny. I make a toothpick test; some few moist crumbs are fine.
I let it cool at least 30 minutes before cutting into pieces. Actually I love it while it is warm so I don’t pass the 30 minute mark.
I hope you enjoy these banana blondies recipe and make them often!
You can store completely blondies in an airtight container at room temperature for up to 4 days and in the fridge for up to 7 days.
You can freeze completely cooled banana blondies for up to 3 months. First you can cover the blondies with a plastic film first and then with aluminum foil. If you’ll stack them, make sure to put parchment paper between the layers, so they won’t stick to each other. You can thaw overnight in the fridge.
Recipes with Bananas
- Banana Oatmeal Chocolate Chip Muffins
- Banana Chocolate Chip Cookies
- One Bowl Chocolate Chip Banana Bread
- Peanut Butter Banana Oat Balls
- Banana Blueberry Oatmeal Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Banana Blondies with Chocolate Chips
Ingredients
- 140 grams(1 cup) all-purpose flour, dip and sweep
- ¼ teaspoon salt
- 95 grams((⅓ cup and 1 and ½ tablespoons) unsalted butter, melted*
- 110 grams (½ cup packed) dark brown sugar
- 50 grams (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 large (or 2 small) ½ cup mashed banana, 125 grams without peel banana
Instructions
- Preheat the oven to 350°F/177°C. Grease 8 inch (20cm) square oven-proof metal dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Melt the butter halfway in a small pan over medium heat. Remove the pan from heat and stir the butter until it is all melted. This way the butter cools quickly and doesn’t cook the eggs when they are added.
- Place the flour and salt in a medium bowl and stir with a whisk. Set aside the bowl.
- Mix the granulated sugar, brown sugar and melted butter in a large pan with a whisk.
- Add the egg and stir with a whisk until just combined. Mix in the vanilla extract.
- Mash the banana with a fork, add to the egg mixture and stir with a whisk.
- Add the flour in 2 batches and stir with a spoon/spatula.
- Fold the chocolate chips with a spoon/spatula. Pour the mixture into the pan and spread evenly with a spoon/patula.
- Bake for 21-23 minutes or until the toothpick that is inserted comes out clean with a few moist crumbs. You should check the oven when the top starts to look shiny.
- Let it cool for 30 minutes in the pan so it continues to set. Cut into 16 pieces or as you like.
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