Moist Banana Bread Blondies Recipe

Introduction

These Moist Banana Bread Blondies are a delightful twist on classic banana bread, packed with whole wheat goodness and rich chocolate chips. Perfect for a quick snack or a cozy dessert, they combine wholesome ingredients with indulgent flavor.

Ingredients

• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1/2 cup salted butter, melted and cooled
• 1/4 tsp baking soda
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1/2 tsp vanilla extract
• 2-3 very ripe bananas
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the mashed ripe bananas, egg, and vanilla extract, mixing until well combined.
2. Step 2: Sift the whole wheat flour, baking soda, and salt over the wet ingredients. If you don’t have a sifter, mix these dry ingredients separately before adding. Stir gently with a wooden spoon until just combined, avoiding overmixing.
3. Step 3: Fold in the semi-sweet chocolate chips carefully to distribute them evenly through the batter without deflating it.
4. Step 4: Grease an 8×8 inch baking dish. Pour the batter into the dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.

Tips & Variations

• Use overripe bananas for the best sweetness and moisture.
• Swap chocolate chips for chopped nuts or dried fruit for different textures.
• For a gluten-free version, try a certified gluten-free flour blend instead of whole wheat flour.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Warm gently before serving to refresh their moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used for a lighter texture, but whole wheat adds a nuttier flavor and more fiber.

How do I know when the blondies are done baking?

Insert a toothpick into the center; when it comes out clean or with a few moist crumbs, the blondies are ready. Avoid overbaking to keep them moist.

Moist Banana Bread Blondies Recipe

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★★★★★

4.9 from 133 reviews

These Moist Banana Bread Blondies combine the rich flavors of ripe bananas and chocolate chips into a soft, chewy treat. Made with whole wheat flour for added nutrition and lightly sweetened with brown sugar, this recipe offers a wholesome twist on traditional blondies. Perfect for breakfast, snacks, or dessert, these blondies are easy to prepare and bake to a golden perfection.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 blondies (based on 8×8 inch pan, cut into 3x3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Base:

• 1/4 tsp salt
• 1/2 cup light brown sugar
• 1/2 cup salted butter (melted and cooled)
• 1/4 tsp baking soda
• 1 large egg
• 1 1/4 cups whole wheat flour
• 1/2 tsp vanilla extract
• 2–3 very ripe bananas

For the Mix-ins:

• 3/4 cup semi-sweet chocolate chips (preferably Ghirardelli)

Instructions

1. Preheat Oven and Prepare Wet Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted and cooled butter with the light brown sugar until smooth and well combined. Add the mashed ripe bananas, egg, and vanilla extract, mixing thoroughly to combine all the wet ingredients evenly.
2. Incorporate Dry Ingredients: Using a sifter, sift the whole wheat flour, baking soda, and salt directly over the wet mixture to ensure even distribution. If you don’t have a sifter, mix these dry ingredients separately before adding. Gently fold the dry ingredients into the wet mixture using a wooden spoon, stirring just until combined to avoid overmixing and keeping the batter light and airy.
3. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips using a spatula, distributing them evenly throughout the batter without deflating it.
4. Prepare Baking Dish and Add Batter: Grease an 8×8 inch baking dish with butter or non-stick spray to prevent sticking. Pour the batter into the prepared dish, spreading it evenly with a spatula.
5. Bake the Blondies: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
6. Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack before cutting into squares. This cooling time helps set the texture for the perfect moist bite.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Do not overmix the batter; overmixing can make the blondies dense and tough.
• If you prefer nuts, adding 1/2 cup chopped walnuts or pecans is a great optional addition.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a gluten-free option, substitute whole wheat flour with a gluten-free flour blend.

Keywords: banana blondies, banana bread blondies, whole wheat blondies, chocolate chip blondies, moist blondies, easy dessert