Banana Walnut Blondies
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Anytime we have ripe bananas hanging around our kitchen I look forward to trying a new recipe. Of course I never get tired of my favorite banana bread, but sometimes you just wanna try something new. I have had these blondies bookmarked for a while now, and I can’t believe I waited so long to make them!
Blondies bursting with chunks of banana, chocolate chips, toasted walnuts, and a touch of delicious coffee flavor. I especially love the pockets of banana chunks that didn’t quite get mashed all the way before baking.
Of course you could make regular blondies, or you could spice things up a bit with these banana walnut blondies! 😉
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Banana Walnut Blondies
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 2/3 cup mashed bananas, about 2 medium
- 1/2 cup toasted walnuts, coarsely chopped
- 1/2 cup semi sweet chocolate chips
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- Preheat oven to 350F. Butter the bottom and sides of a 8X8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
- In a medium bowl whisk together the flours and salt; set aside.
- In a medium bowl, whisk together the melted butter and brown sugar until combined. Add egg, vanilla, espresso powder and mashed banana and mix well. Using rubber spatula, fold dry ingredients into the mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
- Bake until light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove blondies from pan by lifting parchment overhang. Cut into 2-inch squares and serve.
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Source: adapted from Honey What’s Cooking, originally adapted from How to Cook Everything