Brown Butter Banana Blondies

I turn overripe bananas and browned butter into moist, caramel‑tinged blondies with a hint of banana sweetness and a rich nutty undertone.

Why You’ll Love This Recipe

I love how the deep, toasty flavor of browned butter brings out the warm sweetness of banana in each bite. These bars feel indulgent yet comforting—it’s like banana bread’s glow‑up into something richer and more decadent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)

• Butter (browned and cooled)

• Brown sugar

• Eggs

• Vanilla extract

• All‑purpose flour

• Salt

Directions

1. I heat butter over medium until it foams and develops a light brown hue and a nutty aroma, then let it cool slightly.

2. I mash ripe bananas until slippery and smooth.

3. I whisk together the cooled brown butter and brown sugar, then blend in eggs and vanilla until the mixture is glossy.

4. I stir in the mashed banana.

5. I gently fold in the flour and salt until just combined to keep the texture tender.

6. I pour the batter into a prepared baking pan and bake until the edges are set and the center is slightly soft—typically around 25–35 minutes, depending on my oven and pan size.

7. I let the blondies cool in the pan before slicing into squares.

Servings And Timing

I usually get about 9–16 blondies from my batch, depending on whether I go big or small. Prep time is around 10–15 minutes, and baking usually takes between 25–35 minutes.

Variations

• I sometimes use extra bananas if I want more banana flavor.

• I stir in nuts like chopped pecans or walnuts for crunch.

• I’ll often fold in chocolate chips for bursts of sweetness.

• Occasionally, I let the browned butter remain molten and swirl it on top before baking for an extra decadent finish.

Storage/Reheating

I store cooled blondies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them for up to 2 months. To reheat, I’ll warm a slice briefly in the microwave so it tastes freshly baked again.

FAQs

1. What Happens If I Don’t Brown The Butter?

I find that regular melted butter still works, but the rich, nutty depth from browning is missed—it really elevates the flavor and aroma.

2. Can I Replace Banana With Something Else?

I don’t recommend it here—banana contributes both moisture and unmistakable flavor that’s central to what makes these blondies special.

3. How Do I Know When They’re Done Baking?

I look for edges that are set and golden, with a few moist crumbs in the center when I insert a toothpick.

4. Can I Portion Them Differently?

Absolutely—I sometimes cut them into smaller squares (around 16) for bite‑size desserts or larger ones (around 9) for more substantial portions.

5. How Should I Store Leftovers?

I keep them in an airtight container at room temperature for a few days, or freeze them for longer. Warming up a slice brings back that just‑baked appeal.

Conclusion

I’m totally hooked on these Brown Butter Banana Blondies. The banana’s sweetness, the toasty richness from browned butter, and the tender, gooey texture make them a go‑to treat for when I want something both cozy and a bit fancy. Let me know how yours turn out—and if you try any fun add‑ins!