Banana Blondie Bars

Name: Banana Blondie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 servings
Ingredients: 1 7/8 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/2 cup unsalted butter melted; 1 1/2 cups packed light brown sugar; 3/4 cup mashed ripe banana (about 2 medium bananas); 1 large egg; 1 teaspoon pure vanilla extract; 8 ounces softened cream cheese; 1/4 cup unsalted butter softened; 2 cups powdered sugar sifted

By Emma

Certified Culinary Professional

Published on 23 January 2026 • Recipe tested & approved

Dense bars baked with ripe bananas, butter, and brown sugar. Cream cheese frosting adds tang that cuts through the sweetness. Uses all-purpose flour with baking powder and sea salt for proper rise and balance. Mash bananas well but leave some texture for moisture variance. Melted butter with sugar and egg creates a rich batter. Watch edges golden brown, center tested with a toothpick. Frost after cool. Cream cheese and butter whipped until airy. Gradually add powdered sugar for consistency. Vanilla boost both batter and frosting. Can swap cream cheese for mascarpone or use coconut sugar for brown sugar. Parchment lining helps lift and cut bars cleanly. Expect about 15 servings. Prep, bake, and chill times vary slightly by oven and ingredient ripeness.

Prep: 20 min

Cook: 30 min

Total: 50 min

Servings: 15 servings

#banana #blondies #cream cheese frosting #baking tips #brown sugar #dessert bars #American dessert

Starting with nearly overripe bananas; that smell, rich and sweet, tanks you into childhood kitchen days. Brown sugar toasted in melted butter? That mix is everything. Whisk until thick, gloopy. Batter stiff but pliant, not gluey. Difference between fold and stir—taught me the hard way last time; overworked batter flips blondies dense and heavy. 345 degrees, just under the usual 350°F; learn your oven hot spots, how the edges darken first, edges crackle whisper when almost done. Frosting needs patience—whip till almost light air whipped, no lumps in sight. Cream cheese tang cuts the cloying sugar rush. Parchment paper allows liftoff with minimal fuss—trust me, those bars stick. Cutting with cold bars is torture; warm them up or soggy mess. Storage? Fridge overnight, but bring to room temp before devouring. A little icing sweetness with every dense, banana-rich bite. We’ve all burnt edges; trust senses more than clocks. Let’s eat.

Ingredients

1 7/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter melted
1 1/2 cups packed light brown sugar
3/4 cup mashed ripe banana (about 2 medium bananas)
1 large egg
1 teaspoon pure vanilla extract
8 ounces softened cream cheese
1/4 cup unsalted butter softened
2 cups powdered sugar sifted

About the ingredients

Flour choice determines crumb: AP flour is the go-to here. Sub whole wheat? Expect denser bars; add a tablespoon or two of milk to aid moisture. Bananas should be ripe but not slimy; black specks okay, mush required for sweetness and moisture. Brown sugar provides moisture and depth - swapping to white sugar dries bars out unless you add butter or banana. Butter is unsalted to control salt balance; margarine or coconut oil can be used but change bake textures and flavors. Baking powder adds lift but careful with quantity; too much causes crumbly texture. Cream cheese softened for frosting helps with consistency and prevents grain. Powdered sugar measured sifted to avoid gritty texture. Vanilla extract must be pure or freshly opened for best aroma. If bananas too watery, slightly increase flour to compensate for batter consistency.

Method

Make The Blondies

Heat oven to 345°F – slightly less than usual to avoid burning sugar edges before center cooks through. Line 9x13 dish with parchment, let excess hang; easier lift later.
In medium bowl, whisk all-purpose flour with baking powder and sea salt until well distributed. Sifting is better if you have time; keeps batter airy.
Large bowl: combine melted butter with packed light brown sugar, mashed banana, egg, and vanilla. Whisk vigorously until batter looks glossy. Light brown sugar key here, gives depth; if using coconut sugar, expect darker color and slightly different caramel notes.
Add flour mix all at once. Fold gently until no dry streaks but still thick batter. Overmixing kills tenderness. Stop once combined; lumps okay, they hydrate during baking.
Pour batter into pan, scrape all into one spot then smooth top with offset spatula. Batter fairly thick but spreads easily. Bake 28-33 minutes. Edges should be golden and smell nutty; center set but moist. Toothpick test: some crumbs cling but no wet batter. Listen for subtle crackle at edges.
Cool completely on wire rack – at least 45 minutes. Blondies must be firm before frosting; too warm means melting frosting nightmare.

Make The Frosting

Beat softened cream cheese and butter in large bowl on medium-high speed until creamy and light – 2 to 3 minutes. No lumps, no graininess. Paddle attachment for stand mixer or hand mixer both work; patience key for smoothness.
Gradually add powdered sugar, half a cup at a time, scraping sides. Keep speed medium to prevent sugar dust cloud but get fluffy. Add vanilla extract last, whip on medium-high for another 3 minutes until airy and holds soft peaks. If frosting too thick, tiny splash of milk helps; too thin, add sifted sugar.
Lift blondies out with parchment edges. Spread frosting immediately but gently. Frosting sets faster on cold bars; room temp bars risk melting frosting. Cut into 15 bars using sharp knife wiped between cuts for clean edges.
Serve immediately or chill. Bars keep well covered in fridge for 3-4 days. Let come to room temp before serving to regain tender texture.

Troubleshooting & Tips

Bananas: ripe but not overripe, black specks good. If bananas watery, add an extra tablespoon flour to maintain structure.
Butter: unsalted preferred for salt control. Sub swap: margarine or coconut oil affects flavor and bake time; watch doneness.
Sugar: brown better for moisture, white sugar dries out blondies.
Don’t skip parchment paper; direct pan makes removing bars a fight.
Overbaking makes dry edges. Underbaking means gooey center, acceptable if you want fudge-like texture.
Whip frosting until fluffy; grainy frosting = not enough mixing or cold ingredients.
Vanilla extracts vary; pure vanilla always better than imitation.

Cooking tips

Line your pan with parchment paper extending past edges for easy lift-out. Preheat oven slightly below standard 350°F to avoid overbaking edges while centers catch up. Whisk dry ingredients to blend evenly, prevents uneven rising. Mixing butter, sugar, banana, egg quickly brings batter shine and cohesiveness; the sugar must dissolve. Once dry added, fold carefully; overmixing activates gluten toughening bars. Observe batter texture—thick, but spreadable indicates readiness. Baking time varies; watch golden edges and test center with toothpick—should remove with crumbs but no liquid. Cooling is crucial; frosting on warm bars melts and ruins appearance. Whip frosting ingredients slowly at first to avoid clouding your countertop with sugar; increase speed for fluff. Spread frosting gently with offset spatula, pressing down risks soggy texture. Chill bars if needed before cutting for clean bar shapes. Wash knife between cuts. Store in airtight container to keep moist. This recipe balances banana moisture and sugar richness; adjustments needed based on ingredient freshness and oven specifics.

Chef's notes

💡 Oven temp low at 345°F not usual 350. Wait for edges golden, smell slight nutty—edges crackle whispers. Center stays moist but set. Toothpick test key; crumbs cling no clear batter. Overbake? Dry edges. Underbake? Gooey middle works if fudge texture wanted.
💡 Fold flour gently in wet mix; lumps okay, hydrate when baking. Overmix kills tenderness. Batter thick but spreadable, not gluey. Scrape all batter into pan center then smooth top—helps even bake. Parchment edges hang—lift bars clean after cooling; no stuck mess.
💡 Bananas ripe—black specks fine—mushy texture needed for moisture. Too watery? Add extra tablespoon flour to hold structure. Brown sugar adds depth, use coconut sugar for darker color, caramel notes shift slightly. Butter unsalted best; margarine or coconut oil changes flavor and bake time noticeably.
💡 Frosting whip cream cheese and softened butter medium-high speed 2–3 minutes till light, no grain or lumps. Add powdered sugar half cup at a time; slow or too fast makes grain or sugar dust cloud. Vanilla last; whip 3 more minutes for airy peaks. Thin frosting? Splash milk. Thick? More sifted sugar.
💡 Cut bars cold or frosting melts. Chill bars if needed but warm bars give messy cutting. Wipe knife between slices—clean edges, no dragging frosting. Storage airtight fridge 3–4 days best, bring to room temp before eating for tender crumb return. Parchment lift essential for neat bars, saves scraping fight.

Common questions

Best oven temp to bake bars?

Go 345°F, slightly less than usual 350. Slows sugar caramel edges. Avoid burnt smell, centers cook through. Watch golden edges, subtle crackle sound. Baking 28–33 mins. Toothpick crumbs but dry tips mission success.

What if bananas too wet?

Add extra flour tablespoon maybe two. Helps batter hold shape. Too watery mess makes soggy. Bananas mushy texture important for moisture and sweetness but balance with flour key. Overripe black spots natural.

How long can bars keep in fridge?

Covered 3-4 days. Frosting stable if chilled. Room temp before serving brings back softness. Bars dense, cold makes firm bite. Avoid moisture buildup, airtight always. Freeze option, thaw slow.

Can I swap ingredients?

Cream cheese swap mascarpone fine, softer flavor. Brown sugar here adds moisture; use coconut sugar for darker tone but changes caramel notes. Butter unsalted best; margarine or coconut oil changes bake time, flavor. Vanilla pure only.