Banana Blondies

"These are fudgy and rich! I've used peanut butter for ease but you can replace with cashew or almond butter as long as they're quite liquidy ones. I like to decorate them with a sliced banana on the top before baking but it's not necessary if you don't want to put them on there."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by brindaparamore photo by brindaparamore
photo by Izy Hossack photo by Izy Hossack
Ready In:
16 blondies




  • Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.
  • Melt the butter and peanut butter together in a large pot over a low heat, stirring often. Once melted, take off the heat, and stir in the sugar, mashed banana and vanilla. Mix in the flour and pour into the prepared brownie tin.
  • Top with the chocolate chunks. Peel the whole bananas and cut in half lengthways. Place cut-side up on top of the batter as well.
  • Bake for 20-25 minutes until still soft in the centre but golden and browned around the edges. Remove from the oven, let cool for 10 minutes before slicing into 16 squares.

Questions & Replies

  1. Can I use salted butter?
  2. Is pastry flour a requirement? I already have whole wheat flour, all-purpose white flour, and Napoli pizza flour, and I have no room in my pantry for any more types of flour.


  1. Easy recipe. Didn’t have pastry flour sub with regular flour minus 2Tablespoons add 2Tablespoons of Cornstarch. Also didn’t have chocolate chucks used Sea salt Caramels. Yum yum


  1. I added one egg which made them come out perfect for us.
  2. Can all-purpose flour be used instead of whole wheat pastry flour? I don’t want to buy something just for this recipe. Also... anything against using dark brown sugar (I don’t have light on hand)?

RECIPE SUBMITTED BY Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')
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