Banana Bread Blondies
If you love banana bread but want something a little more indulgent, these Banana Bread Blondies with Buttercream Frosting are the perfect treat. They’re soft, gooey, and packed with rich banana flavor, topped with a smooth, creamy buttercream that takes them to the next level.
Unlike traditional banana bread, these blondies have a fudgier texture while still delivering that cozy banana flavor. They’re easy to make, naturally sweetened with ripe bananas, and perfect for a snack, dessert, or even a sweet breakfast.
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Recipe Tips
Use overripe bananas: key to achieving the best flavor and natural sweetness. The darker and spottier the bananas, the better. If your bananas aren’t quite ripe yet, you can speed up the process by baking them in the oven at 300°F for about 10-15 minutes or microwaving them in 30-second bursts until soft.
Don’t over-mix: over-mixing can lead to a dense or tough blondie instead of the soft and chewy texture you want. It’s okay if a few small streaks of flour remain—they will incorporate as the batter rests.
Let them cool before frosting: If you spread the buttercream while they are still warm, it will melt and slide off, creating a mess instead of a smooth, even layer. To speed up the cooling process, place the baking dish on a wire rack or pop it in the fridge for a short time.
Customize the frosting: For extra flavor, try adding a pinch of cinnamon to the blondie batter or a little brown butter to the frosting. If you want a richer, tangier topping, swap the buttercream for a cream cheese frosting.
Achieving the right frosting consistency: If the frosting is too thick, add a splash of milk or heavy cream, one teaspoon at a time, until it reaches a spreadable consistency. On the other hand, if it’s too thin, add a little more powdered sugar.
Room Temperature: If you plan to eat the blondies within one to two days, they can be stored at room temperature in an airtight container. Keeping them covered prevents them from drying out and helps maintain their soft texture.
Fridge Storage: For longer storage, keep them in the refrigerator in an airtight container for up to five days. Since the buttercream frosting contains dairy, refrigeration helps preserve freshness. Before serving, let them sit at room temperature for about 10-15 minutes to soften.
Freezer Storage: If you want to freeze the blondies, do so before frosting them. Wrap them tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be frozen for up to three months. When ready to eat, thaw them at room temperature or in the refrigerator, then frost them once fully defrosted. If you need to freeze them after frosting, place them in a single layer on a baking sheet in the freezer for about an hour before transferring them to a container. This keeps the frosting from sticking.
More Banana Recipes:
Banana Bread Blondies
Ingredients
For the Bars:
- 1/2 cup avocado oil or coconut oil
- 1 cup coconut sugar
- 1 tsp vanilla bean paste
- 1 1/2 tbsp maple syrup
- 2 eggs room temperature
- 2-3 bananas mashed and overripe
- 1 cup plain greek yogurt
- 2 1/4 cup gluten free 1:1 flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup dark chocolate chips
For the Frosting:
- 1 stick grass-fed butter room temperature
- 2 cups powdered monkfruit sweetener
- 1-2 tbsp milk plant based or regular
Instructions
- Preheat the oven to 375 and line a 9×9 baking pan with parchment paper
- In a large mixing bowl, mix the avocado oil and coconut sugar (it will look clumpy)
- Add in the vanilla paste and maple syrup and whisk together
- Add in Greek yogurt and eggs and mix until well incorporated
- Add the mashed bananas in and mix well (small clumps is okay)
- Mix in the gluten free AP flour, baking soda and salt and stir until it is all incorporated
- Add in the chocolate chips (if using) and fold them into the batter
- Pour the batter into the lined pan and bake for 35-40 minutes OR until a toothpick comes out clean
- While the bars are baking, make your frosting, using a hand mixer, and adding your butter and sweetener/sugar to a medium bowl, mix on low speed; it will be clumpy, begin to add one tbsp milk at a time until you get your desired consistency while mixing on high speed (until fluffy); set aside
- Remove the bars from the oven and allow to cool for about 15-20 minutes before placing your frosting on
- Gently spread with the back of a spoon or icing spatula
- Cut into squares
