Banana Chocolate Chip Blondies

April 18, 2021
5 Ratings
Photo by Ty Mecham
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 9 to 12
Author Notes

From Izy Hossack's A Savvy Cook: "A few years ago I was walking around East London with my brother when we stopped by a lovely little bakery called E5 bakehouse. My bro went for a ginger cookie, but my attention was on a fat, squidgy banana blondie, which I then devoured at an incredible speed. This is my homage to that blondie, with a caramel-banana flavor and fudgy texture. But be warned, they’re rich, so you might want to cut them into small pieces!"

Featured in: Banana Chocolate Chip Blondies, The Savvy Cook Way. —Izy Hossack

What You'll Need
  • 1 tablespoon oil, for greasing
  • 1/3 cup (3 oz. / 85g) nut butter, such as cashew or peanut butter
  • 3 1/2 tablespoons unsalted butter
  • 2/3 cup (5 ½ oz. / 150g) firmly packed brown sugar
  • 1/4 teaspoon salt (if your nut butter is unsalted)
  • 1 overripe banana, peeled (2 ¾ to 3 ½ oz. / 75 to 100g peeled weight) and mashed with a fork
  • 1 pinch baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 ¾ oz. / 75g) whole-wheat pastry flour
  • 3/4 cup (3 ¼ oz. / 90g) oat flour or extra whole-wheat pastry flour
  • 1/3 cup (1 ¾ oz. / 50g) coarsely chopped dark chocolate (at least 70% cocoa solids)
  1. Preheat the oven to 350° F. Lightly grease an 8-inch round cake or 8-inch square brownie or cake pan with oil.
  2. In a small saucepan, melt the nut butter and unsalted butter together over low heat until completely smooth. Remove from the heat and stir in the sugar, salt, banana, baking powder, and vanilla. Add both flours and stir in until just combined.
  3. Transfer the dough to the prepared cake pan. Dampen your hands and use to press the dough out into an even lay, then press the chopped chocolate onto the surface.
  4. Bake in the oven for 20 to 25 minutes, until it is set around the edges but still quite soft in the center. Let cool slightly in the pan before slicing into 9 to 12 pieces. Store any leftovers in an airtight container for 3 to 4 days.

See what other Food52ers are saying.

  • AntoniaJames
  • ctgal
  • FrugalCat
  • rpkc15
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on

7 Reviews

AntoniaJames July 10, 2020
Disappointing. Won't make again. ;o)
rpkc15 April 23, 2018
I found these too dry and with not much flavor. Perhaps I cooked them too long but it’s an odd consistency.
Sydney April 8, 2018
I thought these were amazing! Sweet enough but not too much. I did not have the whole wheat flour so I just used all-purpose and they were great! I also just used mini chocolate chips and they worked fine as well. I'd like to make again with a mixture of whole wheat + all-purpose.
ctgal April 7, 2018
I thought it came out too sweet! I can't imagine I'm actually saying that. Maybe the banana? Mine was very ripe. Also, if anyone needs to know, I used Cup for Cup Gluten Free flour with the oat flour. Consistency is much like a regular brownie and it rose like brownies do, not much.☺️ So, it works gluten free. Maybe the really bittersweet chocolate is supposed to counteract the sweetness.
ctgal May 6, 2020
Wonderful! Thanks for reporting that. I have so many ripe bananas that I need to use them. I just used two in a poppyseed banana cake recipe from the site, substituting a.p. flour for Cup 4 Cup gf flour. Hope it works.
Ceres16 April 6, 2018
This came out very wet and gooey even after 25 minutes.
FrugalCat April 4, 2018
I used almond butter. Came out great and moist!