Banana Blondies

Soft and chewy banana blondies inside an amazing vanilla wafer crust. These taste like banana pudding in bar form!

Banana pudding is great on its own, but I also love reinventing it into fun treats like cupcakes, poke cake or cheesecake. If you love it too, then you’re going to love these blondies. This fun twist on the classic has the perfect banana flavor thanks to my secret ingredient. They’re soft and chewy, and bursting with plenty of white chocolate. 

They are a wonderful dessert, and also a great after-school snack. They’re one of our family’s favorites, and I hope they become one of yours too!

Why Are They Called Blondies?

They’re similar in texture to brownies but made without cocoa. This gives them a light golden or “blonde” color.

Ingredient Notes and Shopping Tips

• Unsalted Butter: I like using unsalted butter so I can control the amount of salt in the recipe. Different brands and batches of butter vary widely in their salt content! If you don’t have any on hand, just omit the salt in the recipe.
• Baking Soda: Replace your container of baking soda every 6-12 months as it does lose its potency over time. 
• Flour: Measure your flour by using spooning it into a measuring cup and leveling it off with a knife.  Do not dip your measuring cup into the flour or you’ll use too much leading to a dry crumbly end result.
• Pudding Mix: Be sure to use instant pudding not cook and serve.

How To Make Banana Blondies

1. Make Crust: Combine butter and vanilla wafers. Press into pan and bake for 5 minutes.
2. Make the Blondies: Combine all dry ingredients. Stir in wet ingredients and white chocolate. 
3. Bake: Bake for 15-20 minutes.

How To Tell When They’re Done

• The edges should be golden brown
• A toothpick inserted in the center should come out clean with no raw batter. A few moist crumbs are normal.

Leftovers

• Store tightly covered for up to 5 days.
• Freeze for up to 3 months.

Tips

1. Use Room Temperature Ingredients: This will help everything mix smoothly.
2. Do Not Overmix: Mix until the ingredients are just combined. Overmixing can lead to a tough dense baked good.
3. Do Not Overbake: They will continue to firm up as they cool. Overbaking with lead to a dry end result.
4. Cool before slicing.
5. Garnish: Serve with whipped cream or vanilla ice cream for an extra decadent treat.

More Blondies To Try

Maple Butter Blondies

Animal Cookie Blondies

Still hungry?  Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!

Banana Blondies

Soft and chewy banana blondies inside an amazing vanilla wafer crust. These taste like banana pudding in bar form!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American, Southern

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 16 Bars

Calories: 615kcal

Author: Krystle Smith

Ingredients

• ▢ 16 Ounces Vanilla Wafers This is about 1 ½ Boxes
• ▢ 2 Cups Butter Melted
• ▢ 3 Cups Flour
• ▢ 1 ½ Teaspoons Baking Soda
• ▢ 1 Teaspoon Salt
• ▢ 1 ¼ Cup White Sugar
• ▢ 2 Boxes Banana Pudding 3.4 Ounces Each
• ▢ 3 Eggs
• ▢ 2 Teaspoons Vanilla
• ▢ 2 Cups White Chocolate Chips

Don't lose this recipe. Pin for later!

Instructions

• Preheat oven to 400 degrees. Spray a 9x13 pan with cooking spray.
• In a large plastic baggie crush vanilla wafers. Set aside one cup.
• Pour the remaining wafers into a large bowl. Pour in butter and mix until combined.
• Press into the bottom of prepared pan and bake for 5 minutes.
• In a large bowl, whisk flour, baking soda, salt, granulated sugar, and dry pudding mix.
• Stir in eggs, vanilla, and butter.
• Fold in chocolate chips and remaining vanilla wafers.
• Spread over prepared crust and bake for 15-20 minutes.

Notes

Ingredient Notes and Shopping Tips

• Unsalted Butter: I like using unsalted butter so I can control the amount of salt in the recipe. Different brands and batches of butter vary widely in their salt content! If you don't have any on hand, just omit the salt in the recipe.
• Baking Soda: Replace your container of baking soda every 6-12 months as it does lose its potency over time. 
• Flour: Measure your flour by using spooning it into a measuring cup and leveling it off with a knife.  Do not dip your measuring cup into the flour or you'll use too much leading to a dry crumbly end result.
• Pudding Mix: Be sure to use instant pudding not cook and serve.

Tips

1. Use Room Temperature Ingredients: This will help everything mix smoothly.
2. Do Not Overmix: Mix until the ingredients are just combined. Overmixing can lead to a tough dense baked good.
3. Do Not Overbake: They will continue to firm up as they cool. Overbaking with lead to a dry end result.
4. Cool before slicing.
5. Garnish: Serve with whipped cream or vanilla ice cream for an extra decadent treat.

Nutrition

Calories: 615kcal | Carbohydrates: 68g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 579mg | Potassium: 133mg | Fiber: 1g | Sugar: 38g | Vitamin A: 760IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!