Banana Blondies
These aren't your grandma's banana bread! Imagine a chewy, golden blondie base infused with the comforting flavor of ripe bananas, studded with creamy white chocolate chips and crunchy vanilla wafer bits. This delightful treat features a unique vanilla wafer crust that adds an extra layer of texture and sweetness, making every bite an unforgettable experience.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
16-20 servings
Keywords
Why This Recipe Delivers
- Features a unique, crunchy vanilla wafer crust for an extra layer of texture.
- Infused with the comforting, sweet flavor of real banana pudding.
- Incredibly chewy and moist, thanks to the combination of butter and eggs.
- Relatively quick to prepare, perfect for last-minute cravings or gatherings.
- A crowd-pleasing dessert that's easy to transport and serve.
Ingredients
- 450 grams (16 ounces) vanilla wafers (about 1 ½ boxes)
- 450 grams (2 cups) unsalted butter, melted and divided (170g or 3/4 cup for crust, 280g or 1 ¼ cups for batter)
- 360 grams (3 cups) all-purpose flour
- 7.5 grams (1 ½ teaspoons) baking soda
- 5 grams (1 teaspoon) fine sea salt
- 250 grams (1 ¼ cups) granulated white sugar
- 2 boxes (each 96 grams / 3.4 ounces) instant banana pudding mix (dry)
- 3 large eggs
- 10 ml (2 teaspoons) pure vanilla extract
- 340 grams (2 cups) white chocolate chips
Instructions
- Preheat your oven to 200°C (400°F). Lightly coat a 23×33 cm (9×13 inch) baking pan with cooking spray or butter, ensuring all sides are covered to prevent sticking.
- Place the vanilla wafers in a large, sturdy plastic bag and crush them using a rolling pin or pulse them in a food processor until they form fine crumbs with some slightly larger pieces. Measure out 240 ml (1 cup) of these crushed wafers and set them aside for later.
- Transfer the remaining crushed vanilla wafers to a large mixing bowl. Measure out 170 grams (3/4 cup) of the melted butter and pour it over the crumbs. Mix thoroughly with a spatula or your hands until all the crumbs are moistened and hold together.
- Press the buttered wafer mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a glass or your fingers to create a compact, uniform crust. Bake this crust in the preheated oven for 5 minutes to set it, then remove from the oven and set aside to cool slightly while you prepare the blondie batter.
- In a separate large mixing bowl, whisk together the all-purpose flour, baking soda, fine sea salt, granulated white sugar, and both boxes of the dry instant banana pudding mix. Whisk until all ingredients are well combined and there are no visible lumps of pudding mix.
- To the dry ingredients, add the three large eggs, the 10 ml (2 teaspoons) of pure vanilla extract, and the remaining 280 grams (1 ¼ cups) of melted butter. Stir these wet ingredients into the dry mixture until just combined. Be careful not to overmix; a few streaks of flour are acceptable at this stage.
- Gently fold in the 340 grams (2 cups) of white chocolate chips and the 240 ml (1 cup) of crushed vanilla wafers that you set aside earlier. Folding ensures the chocolate chips and wafers are evenly distributed without deflating the batter.
- Carefully spread the blondie batter evenly over the pre-baked vanilla wafer crust in the prepared pan. Use an offset spatula or the back of a spoon to smooth the top.
- Return the pan to the preheated oven and bake for 15 to 20 minutes. The blondies are done when the edges are lightly golden and a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. Avoid overbaking to maintain their soft, chewy texture.
- Once baked, remove the pan from the oven and allow the blondies to cool completely on a wire rack before cutting them into squares. This cooling process is crucial for the blondies to set properly and prevents them from falling apart when sliced.
Tools You’ll Need
- 23×33 cm (9×13 inch) baking pan
- Large mixing bowls (2)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Plastic bag or food processor (for crushing wafers)
- Rolling pin (if using plastic bag)
- Wire cooling rack
- Offset spatula (optional, for spreading batter)
Essential Success Tips
- Ensure your butter is melted but not hot when adding it to the batter to avoid cooking the eggs prematurely.
- Do not overmix the blondie batter once the wet and dry ingredients are combined; overmixing can lead to tough blondies.
- Bake the crust just enough to set it, about 5 minutes, to prevent it from becoming too hard after the second bake.
- For a perfectly chewy texture, slightly underbake the blondies; a few moist crumbs on a toothpick are ideal, not wet batter.
- Always allow the blondies to cool completely in the pan before cutting. This ensures clean cuts and prevents them from crumbling.
Professional Cooking Secrets
- For an even richer banana flavor, use ripe bananas that are heavily speckled brown (but not rotten) in addition to the pudding mix. Mash one ripe banana and fold it into the batter with the chocolate chips for a more natural fruit essence.
- To elevate the crust, toast the crushed vanilla wafers lightly in a dry pan for a few minutes before mixing with butter. This deepens their flavor and adds an extra layer of nutty complexity.
- A pinch of ground cinnamon or nutmeg added to the blondie batter can beautifully complement the banana flavor, adding a subtle warmth without overpowering the main profile.
Notes
- Storage: Store cooled banana blondies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing: These blondies freeze well! Wrap individual squares tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature.
- Variations: Feel free to swap white chocolate chips for milk chocolate, dark chocolate, or even butterscotch chips. You could also add chopped nuts like pecans or walnuts for an extra crunch.
Frequently Asked Questions
Can I use fresh bananas instead of banana pudding mix?
While fresh bananas provide a different texture and flavor, this recipe relies on the pudding mix for its distinct banana essence and moistness. You can add one mashed ripe banana for an enhanced natural banana flavor, but don't omit the pudding mix entirely for this specific blondie recipe.
Why is my blondie crust crumbling when I cut it?
The most common reason for a crumbling crust is not allowing the blondies to cool completely before cutting. The butter in the crust needs to solidify again to hold the crumbs together. Also, ensure you pressed the crust firmly into the pan before baking.
Can I make these ahead of time?
Absolutely! Banana blondies are an excellent make-ahead dessert. They actually tend to taste even better on the second day as the flavors meld together. Store them as directed in the notes section.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 4g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 280mg, Carbs: 45g, Fiber: 1g, Sugar: 30g
Allergy Information
Contains dairy (butter, white chocolate, pudding mix), eggs, and gluten (flour, vanilla wafers). For a gluten-free version, use certified gluten-free all-purpose flour blend and gluten-free vanilla wafers. Ensure your instant pudding mix is also gluten-free.
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