Jump to Recipe Print Recipe

I think that I love baking with bananas more than I enjoy eating bananas. I mean, I like eating bananas, but baking with them can be just so darn delicious. It also probably helps that I am notorious for having overripe bananas on my countertop. Even with all of the tips and tricks out there for keeping bananas fresher for longer, it still always seems like that perfectly ripe window closes too soon. And bananas with spots don’t appeal to anyone in our house. I prefer my bananas more on the green side. And my kids act like eating a banana with spots could cause immediate death. So what’s a girl to do with spotty bananas? Bake. Specifically these Peanut Butter Banana Blondies.

I had just pulled these Peanut Butter Banana Blondies out of the oven when my kids walked in the door from school. They immediately smelled them and came running into the kitchen. They were so excited. I almost didn’t tell them that there was banana in it because I didn’t want them to hesitate in devouring them. Even after telling them, it didn’t stop them from scarfing them down. I’ll leave you with what my daughter said as she was eating her last few bites, “It’s like banana bread, but way better.”

Let me show you how I made these Peanut Butter Banana Blondies 👇🏻

---

Start by preheating your oven to 350 degrees. Spray a 13×9” baking dish with non-stick spray.

In a large bowl, mash up 4 overripe bananas with a fork.

Add 1/2 cup of packed brown sugar and 1/4 cup granulated sugar. Using a whisk, stir really well.

Now add 2 large eggs, 1/2 cup of peanut butter, 1 tbsp pure vanilla extract, and 1/2 cup of melted unsalted butter. Stir until well combined and fluffy.

Oh, and don’t forget the milk. Add 1/3 cup of milk. I think any milk would work. I used a 1% milk. Whisk together.

Add in the dry ingredients. 2 cups of AP flour, 1 tsp baking powder, and 1/2 tsp salt. Stir until all of the flour has been combined.

Now add the chocolate chips. I used 3/4 cup of mini chocolate chips. You could use whatever chocolate you like.

Pour the batter into the prepared baking dish. Top the batter with the remaining 1/4 cup of chocolate.

Bake for 25-35 minutes. The length of time will depend on the type/size baking dish that you used. My bars were done in about 32 minutes. You’ll know that they are done when they are springy to the touch (in the center) and an inserted toothpick (also in the center) comes out clean.

Allow the blondies to sit in the warm baking dish for at least 15 minutes before cutting into them. It’ll be tough to wait that long because they smell so delicious.

They’re really pretty too. 👆🏻

When they’re cool enough to slice, dig in!

Leftover blondies can be stored at room temperature in an air-tight container (or cover the baking dish with plastic wrap) for up to 5 days. They are best when eaten fresh. Or warm. Just pop them in the microwave for a few seconds.

Enjoy!!

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.