If you’re a fan of banana bread, you’re going to LOVE these banana chocolate chip blondies. Once you taste them, I promise you will never go back to banana bread again.
These bars are super moist, dense, and ooey gooey. Plus, the banana and chocolate chip combo is to die for.
They are also super easy to make. No mixer needed. With just a few basic ingredients, a mixing bowl, spoon and 25 minute baking time, these banana blondies are all yours. It really doesn’t get much easier than this.
If chocolate is not your thing, that’s fine. Dump the chocolate chips and add half a cup of your favorite chopped nuts or better yet, make these with just banana, and have the best ever banana blondies!
Banana Chocolate Chip Blondie Bars
- 1 stick ½ cup salted butter, melted (unsalted can be used as well with the addition of 1/4 tsp salt)
- 1 cup light brown sugar dark can also be used
- 1 tablespoon vanilla
- 1 egg
- 1 cup flour
- ½ cup mashed banana 1 large banana
- 1/2 cup chocolate chips or chopped nuts
- Preheat oven to 350° F. Line an 8x8 baking dish with parchment paper or foil and spray with cooking spray. Set aside
- In a large bowl combine the melted butter and brown sugar. Mix until combined. Add vanilla and egg, mix until fully incorporated. Add four and stir until combined. Next add the mashed banana and chocolate chips. Stir just until combined without over mixing. Pour into greased pan. Bake for 22-28 minutes.
- Cool for at least 10 minutes before cutting. Cut into 9 large bars or 16 small squares. Store covered in fridge for up to 1 week.
My great-niece has a soy & dairy allergy. I made this recipe with soy-free dairy-free butter, and soy-free dairy-free chocolate chips and they were FANTASTIC!!
Chantal C. says
These turned out so good! I doubled the recipe and baked in a 9 x 13 dish for 38 minutes. Everyone loves them, including my picky 10 year old. Thanks for this recipe! It’s a keeper!!
I have tried this recipe as is (times two) multiple times. but now my husband and i were trying to get high protein. lower fat snacks, so basically i replaced the sugar with coconut sugar, used only half of the amount, used half butter half yogurt, added flax seeds, used half spelt flour and half oats and then one big scoop of peanut butter and chocolate chips! just to let you know…it turned out fantastic! thanks for this great recipe!!!
Had bananas hanging out in our kitchen so i decided to make this recipie. In higher altitude it takes a couple extra minutes. Absolutely delicious.
Could you bake these on a sheet pan? And if so how would you adjust the recipe and bake time?
I haven’t tried in a sheet pan but it would depend on the size. If it’s a standard half sheet I would double the recipe and keep the same baking time.
Zainab Kermali says
Kat F says
Made these tonight as an impromptu way to use up a banana that was too ripe for even smoothies! I adjusted the recipe and time for a 9 in. square pan and they came out perfect!! Such a simple, yet utterly delicious treat!
maya romano says
can i use oil instead of butter?
I haven’t tested it with just oil so I can’t say without further recipe testing but it should work.
i tried with olive oil and you need to bake a little longer thats all!
Patrice DB says
This has now become a standard in our house. First time I made as prescribed. Second time I had about a cup of ground walnuts I added with the chocolate chips. Next time I chopped up mini rescues peanut butter cups in place of chocolate chips. This time I made with gluten free flour and I added a big dollop of peanut butter. Basically it is a great recipe as is but also has room to improvise and be creative. Each time our guests enjoyed them.
Mary Farrell says
I used two cups of almond flour instead of regular. They seem really moist and chewy. I Like more cake like. Would using flour do that.
Diane Fennelly says
Made these with my 3 year old granddaughter. Was an easy recipe for her to handle and they were delicious! Had to cook them a few minutes longer than the recipe stated but they came out so moist and yummy!
Wow! Just made this and to be honest I was very impressed. I used white chocolate chip and a medium semi-ripped banana. It turned out excellent! Strong banana flavor for sure. I wish i can post a photo of the banana white chocolate blondie I just made.
Thanks for this awesome recipe
What temp am I baking these at? 350??
Yes, 350f. It’s listed in step 1 🙂
I just made these. they did not turn out at all. I used the exact ingredients and it was a sugary soup. They were not even edible. I’m not sure why mine turned out so awful. I won’t try again. Glad so may others are enjoying.
Diane Fennelly says
I had to cook them about 8 minutes longer than the directions stated, but they were delicious!
Erika Kao says
These were so good! I made them with a little less flour and a little less sugar and they were delicious. The only thing — and I guess I’ll see how they are tomorrow — is that they were more “cake-ish” than “brownie-ish.” Not sure if I didn’t cook them long enough…
Mine were exactly the same. followed the recipe but definitely came out like cake. i think next time i’ll try a “blondie” recipe and make my own adjustments
I made these using peanut butter chips rather than chocolate. Omg!
Wow!! i Followed the recipe to the tee and these came out PERFECTLY and ABSOLUTELY DELICIOUs. I’m going to add walnuts next time. Thank you for sharing this amazing recipe.
Dani bootsma says
Wow, I did not expect these to be so addictive, ate almost all of it on in one day. I made them using gluten free flour and they turned out great 🙂
My seven year old and I made these tonight. I doubled the recipe using 1 stuck melted BUTTER and 1/2 cup plain Greek yogurt. We used 5 mashed bananas to equal 1 1/2 cups. We added MINI chocolate chips. These are delicious!!!!
Patricia Butler says
I have the same question as a previous poster: is that the correct amount of vanilla? one tablespoon does seem like an awful lot.
I just made these, needing a sweet treat that uses ripe bananas but not wanting banana bread. These are delicious; maybe a little too sweet! I followed the recipe exactly, except the only brown sugar I had was a darker type. I used thawed bananas that were stored in the freezer when ripe, and 1/2 cup worked out to almost 2 bananas (they were probably small to medium). Anyway, just wanted to say thanks for the great recipe.
How long would they take in a Gotham Steel copper pan?
I haven’t tried baking them in that pan so I can’t give you a suggestion but I would say use your best judgment!
Wow! I just made these without the chocolate chips- just extra banana- and it was hard to stop eating them! They are awesome! This will definitely be my ‘go to’ recipe to use up any over ripe bananas! Yum!!!
Made the recipe tasted good cooked for total 50 minutes but middle looked undone is it because of the banana mixture it is definitely gooey
Yummy!!! Just took these out of the oven. Shared a piece with my 2yr old. They are delicious!! She wanted to eat the whole thing! Haha
I followed the recipe except did no chocolate chips and did cranberries instead and 1/4 cup white chocolate chips. SO GOOOD! This recipe rocks on so many levels!!! Hard to mess up. 🙂
God is good!
Penny Parker says
OH. MY. GOSH!!! These are AMAZING!!!! We had a batch of organic bananas go bad and this recipe caught my eye as something different. Wow!!!! Better than banana bread. We can’t get enough of these and are now waiting for MORE bananas to get old. Everyone should make this!
Carolyn Wyse says
These are amazing! They’ve even replaced homemade chocolate cookies as my family’s favorite dessert. I’ve tried them with just 2/3 cup of sugar and like them even better. Thanks so much for sharing the recipe!
Karen Crist says
It’s official , brought them to work and every one luv them , you can really play with the recipe( i.e. more bananas, more or less or kind of sugar ) . I instead of lining my pan I buttered and dusted with cinnamon and sugar so it wouldn’t stick . These are fab!!!!
Has anyone ever tried other flours in place of the AP flour? My mom is gluten free but I don’t have a GF AP flour. I do have ground oat flour, rice flour, millet flour and sorghum flour. I’m wondering which one or a combination of some would be best.
I’ve made this many times, including with spelt flour. It’s always a winner. I add nuts or flaxseed or whatever else is lying around and it always turns out great. It also requires very limited baking time and puffs up at the top when done. Lovely!
These are in the oven right now! I subbed applesauce for eggs and used almond/GF AP mix for the flour and added pecans instead of chocolate.
Just made these with the following ingredients (I did not want to go to the store!): I used 1/2 cup coconut oil vs. one of the 1/2 cups butter, 2 bananas because I had them in the freezer, and 3/4 cup brown sugar. Just ate one and it was very good! Very moist and cannot wait to share them with my elderly neighbor. Thanks for the recipe!
Actually a very good take on blondies – the next day! The day it’s made, it’s not bad at all, but fluffy like a bread/cake. However, by the next day they settle into a dense, allllmost chewy texture, and the brown sugar/banana/butter flavors all develop into something richer as well.
Highly recommend allowing it to set overnight. I left it at room temp, not sure if the fridge might actually speed it up – perhaps a morning bake could be an after dinner dessert?
Also, in my oven, took about 33min to set up properly. Home ovens vary a ton – I would recommend baking just until the center no longer appears wet.
Is 1 tablespoon vanilla the correct amount? It sounds like a lot.
Ok.. i made this recipe.. except i doubled it.. amd put it in a foil pan, used non stick baking spray by pam. And baked for 53 min.. they turned out AWESOMe!!!!
Glad you liked it. Thanks for leaving a review!
These are delicious! I followed the recipe exactly (doubled for a 9×13), cooked for 35 min and they were perfectly done and super moist! I was skeptical since there was no leavening agent in this recipe, but apparently it doesn’t need it, since they turned out so great without it!
i’ve made these 3 times now and they are amazing. the only thing i added one of the times was 1/4 teaspoon of cinnamon. this is one of my new favorite recipes!
I used maple syrup instead of brown sugar and gluten free flour. It was ok but needed more banana, imo.
You shouldn’t rate 3 stars if you aren’t even making the same recipe.
I have a question in regard to your recipe is the flour AP or SR? Thanks !!! I’m in the middle of making them so I’m using AP will let you know how they turn out……
This is kind of late but it’s always all-purpose flour unless other wise stated. Please let us know what flour you ended up using last night and how it turned out.
I made these with 3/4 cup brown sugar but otherwise followed the recipe exactly. I baked it in a Pyrex dish so it took much longer than stated (˜40 min). Even then, I thought they could’ve used a few more minutes in the oven, but my husband thought they were fine. VERY moist!
How many calories is the whole recipe?
These are divine! The kids loved it! I used only 3/4 cup sugar and 1/4 cup of chocolate chips, but added two mashed bananas instead. Blondies turned out very moist and very sweet.
Thanks for the tip. Glad you and your family enjoyed them!
Banana and chocolate is yummy combination! These blondies look so moist.