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Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later.

In a medium bowl, peel and mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
In a large mixing bowl, whisk together the melted butter, mashed bananas, large eggs, light brown sugar, granulated sugar, and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the batter.

Fold in the chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread evenly. Scatter the chocolate chunks generously over the top of the batter.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be lightly golden brown.

Remove the blondies from the oven and let them cool completely in the pan on a wire rack for at least 30 minutes before lifting them out using the parchment paper overhang. This allows them to set and become fudgy.

Once cooled, cut the blondies into 9 equal squares. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream, a drizzle of maple syrup, and a sprinkle of cinnamon powder.


Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later.

In a medium bowl, peel and mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
In a large mixing bowl, whisk together the melted butter, mashed bananas, large eggs, light brown sugar, granulated sugar, and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the batter.

Fold in the chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread evenly. Scatter the chocolate chunks generously over the top of the batter.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be lightly golden brown.

Remove the blondies from the oven and let them cool completely in the pan on a wire rack for at least 30 minutes before lifting them out using the parchment paper overhang. This allows them to set and become fudgy.

Once cooled, cut the blondies into 9 equal squares. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream, a drizzle of maple syrup, and a sprinkle of cinnamon powder.
