Banana Bread Blondies

Test Kitchen-Approved

Author Notes: Banana bread and blondies are two of my favorite treats, so I thought combining them would be delicious. As it turns out, it is! Now one of my favorite recipes!Laura Dembowski

Food52 Review: WHO: Laura Dembowski is an avid reader with a penchant for baking.
WHAT: (Banana bread) blondies have more fun.
HOW: Make a basic blondie base, then mix in bananas and pecans. Bake, then cut into single servings (Feel free to interpret a "single serving" loosely—we won't tell.).
WHY WE LOVE IT: Somewhere around our fifth blondie—in which the sweet cakiness of banana bread is condensed into fudge-like creations—we asked ourselves: Why didn't we think of this?
The Editors

Makes: 18 blondies


  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 sticks (16 tablespoons) unsalted butter, melted
  • 3 small ripe bananas, mashed
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup pecans
In This Recipe


  1. Preheat oven to 350° F. Butter a 9 by 13 inch pan. Set aside.
  2. In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.
  3. Pour the batter into the prepared pan. Bake for 30 to 35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.
  4. Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.

More Great Recipes:
Banana Bread|Pecan|Fruit|Serves a Crowd|Make Ahead|Fall|Father's Day|Spring|Summer|Winter|Christmas|Dessert

Reviews (22) Questions (0)

22 Reviews

Cynthia September 14, 2018
Hello, Laura! The first time I made these, I didn't melt the butter (oops!), and I used your recommended 1 cup of pecans, which I broke into large pieces. I used a glass pan, so it took closer to 60 minutes in the oven. It was AMAZING! This time I melted the butter, and and the blondies seem somewhat denser? Also, I added 1.5 cups of pecans — too much! I'm sticking with your 1 cup recommendation for the nuts. Both batches were delicious and 'disappeared' from the kitchen within 24 hours. Next time I may use a combo of light and dark brown sugar? I am having SO MUCH FUN with your recipe — thank you!
Author Comment
Laura D. September 17, 2018
Cynthia, thank you so much for your nice comment. I am so glad you enjoy the blondies. It makes total sense that melted butter made them denser - but density is one of my favorite things about blondies. Feel free to switch up the sugars, even the nuts, or try some chocolate chips. Make it your own! :)
Hannah R. August 24, 2018
Are these cake-like or chewy? I want to make them, but only if they have the chewy texture of a blondie, and some of the reviews have said its cake-like
Author Comment
Laura D. August 25, 2018
I would definitely say they are on the chewier side. Be sure not to over mix the batter, and I think you'll really enjoy them.
Loreal March 5, 2018
Great recipe! I replaced 1/2 cup of flour with unsweetened cocoa powder and they were super dooper delightful
Nicole L. November 5, 2017
A truly great find. I love this recipe. My teenager doesn't like bananas, but he loves These blondes. Thank you so much! I have made these 3 times already. Definitely a keeper!
Änneken January 1, 2017
These were absolutely outstanding....what a fantastic idea to combine the flavor of banana bread with blondie texture. Loved it and will definitely make these again!
Knit1Curl2 November 20, 2016
Great recipe as it is. But I also found it easy to adapt to ingredients on hand. I was out of nuts but had chocolate chips. I had extract but after doing a little math, I figured booze was cheaper. I ended up using dark rum, yum, yum.
Author Comment
Laura D. November 21, 2016
I'm so glad you enjoyed them! Rum sounds like a great addition.
Lorraine November 6, 2016
Can you use oil instead of butter in this? I don't like to use butter.
Author Comment
Laura D. November 6, 2016
HI Lorraine! I can't say for certain whether oil would work. You can definitely try it - my suspicion is you may end up with something much more like banana bread than the blondie hybrid, but it would still be tasty.
Paula August 14, 2016
This is my first time making these and I will be making them again! I'm not much of a baker but this was so easy! I was wondering if zucchini would work in this recipe?
Author Comment
Laura D. August 15, 2016
HI Paula! I am so glad you enjoyed these. I think zucchini sounds great, but I just can't be sure the proportions will work. Please let me know it you try it.
Maricarmen V. October 11, 2015
Can we make this recipe in a microwave? Thanks!
Author Comment
Laura D. October 14, 2015
You could try, but I don't know at all if it would work. Sorry about that!
sticksnscones October 7, 2015
This delectable recipe came across my radar just as I spied 3 very ripe bananas on my counter. I won't be able to resist adding a handful of chocolate chips to the batter. My oven is preheating now.......
Author Comment
Laura D. October 8, 2015
Awesome! I hope they turned out great for you!!
Daniel M. August 17, 2015
How much is two sticks of butter?! Why can't Americans use accurate measurements?!
Author Comment
Laura D. August 17, 2015
Two sticks of butter is 16 tablespoons or 8 ounces. Hope this helps, Daniel!
Daniel M. August 17, 2015
Thank you!
Stephanie June 18, 2015
Having tested this for a potluck, I can say...<br />You may think this is a recipe but it's really the tale of the time that breakfast fell in love with dessert. Each blondie bite is magical - sweet and cakey with enough banana taste and nutty crunch to fool you into thinking it's an acceptable breakfast (they are exceptionally good with strong coffee). Like most blondie recipes, they're infinitely adaptable. On one occasion, I threw in a generous handful of butterscotch chips and next time, I'm going to swap the pecans for hazelnuts. There’s really no wrong way to make this delectable, mixed-up recipe.
Author Comment
Laura D. June 18, 2015
Stephanie, thank you so much for the nice comment. I have never had anyone say something so kind about one of my recipes and it totally made my day!!!