Name: Nutty Banana Bread Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup peanut butter or nut butter of choice; 1/4 cup melted butter; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chopped nuts (walnuts, pecans, or your choice); 1/2 cup chocolate chips (optional)

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I like this recipe because I often have ripe bananas at home. I make Nutty Banana Bread Blondies when I need a quick snack. I had extra bananas and nuts one week. I wanted a simple bar I could cut and pack. This idea grew from making banana bread and brownies together. The mix of banana and nuts works well in a small pan. It bakes faster than a loaf. It fits easy into a lunch box.

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Nutty Banana Bread Blondies became useful on busy days. I can mash bananas and stir the batter in one bowl. The blondies store well and travel well. I can change the nuts or use chocolate chips. I make them for school snacks, coffee breaks, and light dessert. They heat up fast and still taste good the next day. The recipe is small and does not waste food.

This recipe makes a simple, sweet bar that tastes like banana bread with a nut bite. It is butterier and denser than a loaf. The bars are sweet from brown sugar and bananas. They have a soft crumb and small chew from the nuts. You can add chocolate chips for more sweetness. People often make these for snacks, school treats, or a quick dessert after dinner. They bake in about half an hour. You do not need many bowls or tools. If you like moist banana treats, you might also try banana oatmeal bars for a different texture. This recipe fits well when you need a small batch that is easy to share.

Why make this recipe

This recipe saves time. It bakes in an 8×8 pan and takes about 25 to 30 minutes. You spend little time mixing. You can mash bananas by fork and stir with a spoon. It uses common pantry items like flour, sugar, and baking powder. The nut butter and chopped nuts add rich taste and protein. The flavor is warm and nutty with a clear banana note. The bars do not need a mixer. You can cut the pan into squares and serve. They keep well for snacks or packed lunches. If you enjoy baked fruit bars with a nut twist, you may also like snickerdoodle banana bread as another simple treat to try.

How to make Nutty Banana Bread Blondies

First, you mash ripe bananas until smooth. Then you mix them with the nut butter, melted butter, sugars, and vanilla. You will make a wet batter that feels thick. In another bowl, you whisk the flour with the leavening and salt. You add the dry mix to the wet mix in parts. Stir only until the flour disappears. Fold in the chopped nuts and chocolate if you like. Pour the batter into a greased 8×8 pan and smooth the top. Bake until a toothpick comes out clean. Let the pan cool so the bars set. Cooling makes them cut clean and hold their shape. For more loaf and bar ideas, try this blueberry lemon cream cheese sourdough bread recipe to see a different style of bake.

Ingredients

2 ripe bananas, mashed

1/2 cup peanut butter or nut butter of choice

1/4 cup melted butter

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped nuts (walnuts, pecans, or your choice)

1/2 cup chocolate chips (optional)

These items are easy to find at most stores. Use ripe bananas for the best flavor and natural sweetness. You may swap peanut butter for almond or cashew butter if you prefer. Melt the butter gently so it mixes well with the sugars. The baking powder and soda help the bars rise lightly. The nuts add texture and a nutty note. Chocolate chips are optional, but they add a soft melt when warm. If you want a gluten-free version, you can try a gluten-free flour mix that matches one-to-one with all-purpose flour. For another fried-fruit style loaf you might enjoy, see this Amish apple fritter bread for ideas on how fruit and spice change a bake.

Directions

Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
In a large bowl, mix the mashed bananas, peanut butter, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in chopped nuts and chocolate chips if using.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before cutting into squares and serving.

Step 1 warms the oven so the pan will bake evenly. Greasing the pan keeps bars from sticking. Step 2 makes the base of the batter. Mix until you have a smooth wet mix. Step 3 keeps the dry items even so the bars rise right. Step 4 asks you to add dry to wet slowly to avoid lumps and overmixing. Overmixing can make bars tough. Step 5 adds the nut crunch and optional chocolate pockets. Step 6 spreads the batter for even bake. Step 7 checks doneness with a toothpick. If it comes out with a few moist crumbs, the bars are done. Step 8 cools the pan so the bars firm up. Cut only after cooling for neat squares.

How to serve Nutty Banana Bread Blondies

Serve these bars warm or at room temp. Warm bars are soft and the chocolate can be melty. Let them cool a bit if you want clean slices. Cut the pan into small squares for a snack or larger pieces for dessert. You can top with a light dusting of powdered sugar for a small touch. A scoop of plain yogurt or a small spoon of cream goes well with a warm bar. They also pair with a cup of coffee or milk for breakfast. For packed lunches, wrap each square in wax paper or place in a small airtight box. These bars work as a portable snack for work or school. You can also heat a bar for 10-15 seconds in the microwave to refresh it.

How to store Nutty Banana Bread Blondies

Store the bars at room temperature in an airtight container for up to 2 days. Put a sheet of parchment between layers to stop them from sticking. For longer storage, place the container in the fridge. Chilled bars last about 5 to 7 days. To freeze, wrap each square in plastic wrap and put them in a freezer bag. They will keep in the freezer for up to 3 months. Thaw in the fridge or at room temp for a few hours. Reheat in the microwave for 10-20 seconds to make them soft again. Label bags with the date so you know how long they are stored. Avoid leaving them out uncovered to keep them from drying.

Tips to make Nutty Banana Bread Blondies

Use ripe bananas with brown spots for best taste. If the bananas are not ripe, the bars will be less sweet. Mash the bananas well so the batter mixes evenly. Measure flour by spooning it into the cup and leveling it off to avoid dry batter. Do not overmix after adding flour. Stir until just combined to keep bars tender. Check the oven a few minutes before time is up, as ovens vary. If the top browns too fast, cover loosely with foil. Chop the nuts small so you get bites in each square. If you skip butter, the texture will change, so stick to the recipe for the best result. Clean tools as you go to save time.

Variation

You can swap the nut butter for almond or cashew butter for a mild change. Use walnuts, pecans, or chopped hazelnuts for the nut mix. For a chocolate-forward bar, add an extra 1/4 cup of chocolate chips. To make the bars less sweet, cut the brown sugar to 1/3 cup and the granulated sugar to 2 tablespoons. For a gluten-free version, use a 1:1 gluten-free flour mix. You can add a teaspoon of cinnamon for a warm note. Swap half the flour for rolled oat flour to add chew. If you leave out the chocolate chips, add a few extra nuts or a sprinkle of coarse salt on top for contrast. These swaps keep the core method but change texture and flavor.

FAQs

Q: Can I use frozen bananas?

A: Yes. Thaw and drain extra liquid first. Mash well before use.

Q: Can I use a different nut butter?

A: Yes. Almond, cashew, or sunflower seed butter all work fine.

Q: Do I need to chill the batter?

A: No. Bake right after you mix the batter for best rise and texture.

Q: Can I make this in a larger pan?

A: You can. Baking time will change. Check a toothpick for doneness.

Q: How do I know when they are done?

A: A toothpick should come out with a few moist crumbs, not raw batter.

These answers help with common problems and quick swaps. Keep pans greased and check ovens early. If you have nut allergies, use seed butter and skip chopped nuts. The bars are forgiving and work with small changes.

Conclusion

This recipe makes quick, handy bars you can bake in one pan. They take little time and use common items, so you can make them any week. The bars taste like banana bread with a nut bite. They work as a snack, a quick dessert, or a small breakfast. If you want to see a similar take on banana blondies, try the version on Banana Bread Blondies — Chlo-eat for another view on the idea. For a chocolate chip twist and a good step guide, you can also read Chocolate Chip Banana Bread Blondies | Love and Olive Oil. These two links show other ways to enjoy banana blondies and help you vary the bake next time.

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