Introduction

Banana blondies offer a delightful twist on classic blondies with the rich flavor of banana pudding and creamy white chocolate chips. This easy-to-make dessert features a buttery vanilla wafer crust and a moist, tender banana-infused layer that’s sure to satisfy any sweet tooth.

A square slice of crumbly dessert sits in the center of a white square plate on a white marbled textured surface. The dessert has two main layers: a bottom light brown crust that looks firm and crumbly, topped with a thicker pale yellow layer that appears soft and smooth with small white chunks inside. The top layer is sprinkled with more crumbs, giving it a rough texture. Around the plate and surface are broken orange cookie pieces and scattered crumbs, adding extra detail. In the background, a red and white striped cloth and colorful floral fabric slightly blur out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces vanilla wafers (about 1 ½ boxes)
2 cups butter, melted and divided
3 cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¼ cups white sugar
2 boxes banana pudding mix (3.4 ounces each, instant pudding)
3 eggs
2 teaspoons vanilla extract
2 cups white chocolate chips

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Spray a 9×13-inch baking pan with cooking spray.
Step 2: Place all the vanilla wafers into a large plastic bag and crush them with a rolling pin or your hands. Set aside one cup of crushed wafers.
Step 3: Pour the remaining crushed wafers into a large bowl. Add ¾ cup of the melted butter (measured before melting) and mix until combined.
Step 4: Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake it for 5 minutes, then remove from the oven.
Step 5: In a large bowl, whisk together the flour, baking soda, salt, white sugar, and dry banana pudding mix until well combined.
Step 6: Add the eggs, vanilla extract, and the remaining melted butter to the dry ingredients. Stir until just combined—do not overmix.
Step 7: Gently fold in the white chocolate chips and the reserved one cup of crushed vanilla wafers.
Step 8: Spread the batter evenly over the baked crust in the pan. Bake for 15 to 20 minutes, until the top is set and lightly golden.
Step 9: Let the blondies cool completely before slicing. Serve plain or topped with whipped cream or vanilla ice cream for an extra treat.

Tips & Variations

Use unsalted butter so you can control the salt level; omit the added salt if using salted butter.
Be sure to use instant banana pudding mix, not cook-and-serve, for the right texture.
Measure flour by spooning into the cup and leveling with a knife to avoid dense blondies.
Do not overmix the batter to keep the blondies tender and moist.
Allow blondies to cool completely before slicing to get clean edges.
For variation, add chopped nuts or substitute white chocolate chips with milk or dark chocolate chips.

Storage

Store banana blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Warm refrigerated or frozen blondies slightly in the microwave before serving to restore softness.

How to Serve

A square dessert bar with three visible layers sits on a small white plate. The bottom layer is a dense, crumbly brown crust. The middle layer is thick, smooth, and pale yellow with small white chunks scattered inside. The top layer is a light golden crumbly topping with a coarse texture. Around the plate are broken pieces of an orange cookie or cracker, adding contrast. The plate rests on a white marbled surface with a red and white striped cloth and a colorful floral cloth partially in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade banana pudding instead of instant mix?

Instant pudding mix is key to the texture of these blondies since it helps thicken the batter quickly and provides the signature banana flavor. Homemade banana pudding won’t give the same structure and may alter the final texture.

What if I don’t have vanilla wafers for the crust?

You can substitute graham cracker crumbs or crushed digestive biscuits for the crust. Just use the same quantity and mix with melted butter as directed.