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Banana Bread Blondies: The Ultimate Chewy Hybrid Bar

Two stacked, rich, chewy banana bread blondies with a gooey center on a white plate.
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Combine the moist comfort of banana bread with the dense, chewy texture of a classic blondie. This easy recipe delivers a soul-satisfying hybrid dessert bar perfect for sharing.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mashed very ripe bananas (about 2 medium bananas)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn deep brown and the butter smells nutty. Immediately pour the brown butter into a large, heat-safe mixing bowl.
  3. Add the brown sugar to the warm brown butter. Whisk vigorously for about 1 minute until fully combined and smooth.
  4. Whisk in the eggs one at a time until the mixture is pale and glossy. Stir in the vanilla extract and mashed bananas until just combined.
  5. In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined; do not overmix.
  6. Fold in any optional mix-ins like walnuts or chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 16 squares.

Notes

  • Browning the butter adds a deep, nutty flavor that complements the banana perfectly.
  • For the best texture, use very ripe, spotty bananas; they provide the necessary moisture for a fudgy blondie.
  • Do not overbake. These bars set up as they cool, so pulling them out when slightly underdone ensures a chewy center.
  • If you prefer a more pronounced banana bread flavor, add 1/2 teaspoon of ground cinnamon to the dry ingredients.

Nutrition

Find it online: https://purecookingjoy.com/banana-bread-blondies-recipe/

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