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Easy banana blondies topped with creamy peanut butter chocolate frosting — soft, chewy, and perfect for using up ripe bananas.
There are times when a bunch of bananas going soft on the counter are quietly nudging you (sometimes judging you) to use them up. Other times, you’re the one waiting for those bananas to ripen.
These banana blondies will definitely have you waiting for your bananas to ripen—and they’re worth every minute! Think moist, chewy, flavor-packed banana blondies topped with an optional creamy peanut butter chocolate frosting.
Ingredients & Notes
- Bananas – of course! The riper, the browner the bananas, the tastier these blondies will be!
- Melted Butter – using melted butter makes this a quick recipe and gives the blondies a chewy texture.
- Brown Sugar – Brown sugar adds moisture and chewiness, much more than white sugar would.
- 9×9-inch baking pan – This pan size is ideal for this recipe!
The Banana Blondie Base
These banana bread blondies are basically a chewier cousin of the banana bread. Still very moist and decadent.
The recipe couldn’t be easier: it’s made in one bowl and can be mixed entirely by hand.
Start by mashing up your bananas. Then add in your brown sugar and melted butter. Next, add the egg, then fold in your dry ingredients. Bake in a 9×9 baking dish and let them cool completely if you’re planning to frost them.
Peanut Butter Chocolate Frosting
Technically, the frosting is optional—these blondies taste amazing on their own. But that rich, peanut butter chocolate layer (that comes together in minutes) takes them from really good to really great!
The frosting is made with only three ingredients: peanut butter, melted chocolate, and icing sugar. The quantities are suggestions. Feel free to go heavier on the peanut butter or chocolate to your taste. The icing sugar will make it sweeter, but it also helps thicken the frosting.
Tips for Banana Bread Blondies
- Don’t overmix or overbake the blondies. This will ensure they stay chewy, rather than turn cakey.
- The banana blondies taste best the next day when they have set a little bit and are still very moist and chewy.
- Store them in an airtight container for 3-4 days at room temperature, or in the fridge for a week.
- They’re delicious chilled—just let them sit at room temperature for 10 minutes before serving.
- You can also freeze the banana blondies once they are fully cooled.
- Skip the frosting—these banana blondies taste fantastic on their own and don’t need it.
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If you’re looking for more banana recipes, here are some of our favorites:
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Banana Blondies with Peanut Butter Chocolate Frosting
Ingredients
Banana Blondies
- 1 cup unsalted butter melted and cooled (2 sticks / 227 grams)
- 3 bananas mashed
- 1 cup brown sugar 200 g
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 240 g
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Peanut Butter Chocolate Frosting
- 170 g chocolate chips 6 oz
- 2 tablespoons peanut butter
- 3 tablespoons icing sugar
Instructions
Banana Blondies
- Prepare a 9-inch by 9-inch baking pan by greasing it with oil or butter, then lining it with parchment paper.
- Preheat the oven to 350ºF.
- In a large mixing bowl, mash the three bananas, then add the melted butter and brown sugar. Mix until light and fluffy.
- Add the egg and vanilla extract, and mix until fully incorporated.
- Sift in the flour, baking powder, and salt.
- Mix the batter just until combined, without overmixing.
- Pour the batter into the prepared baking pan.
- Bake for 25–30 minutes, until a toothpick inserted into the blondies comes out clean.
- Cool in the pan for 15–30 minutes, then remove and transfer to a wire rack to cool completely.
Peanut Butter Chocolate Frosting
- Add the chocolate chips and peanut butter to a bowl.
- Microwave in 30-second increments, stirring between each, until melted and smooth.
- Add the icing sugar and mix until it comes together.
- Assembly
- Transfer the cooled blondies back into the baking pan.
- Pour the peanut butter chocolate frosting on top of the banana blondies.
- Using an offset spatula, spread the frosting into an even layer on top of the blondies.
- Cover the baking dish with plastic wrap and transfer to the fridge to let the frosting set and firm up.
- Once chilled, cut the blondies into 12–16 even squares to serve.
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