Why You’ll Love Banana Walnut Blondies Recipe

I love how simple the batter is to put together, and how reliably the blondies bake up with that shiny, crackly top. I also appreciate how flexible the recipe is—I mix in walnuts, but chocolate chips, toffee bits, or even a Nutella swirl would be fantastic. It’s the kind of dessert that tastes like comfort and smells like the best parts of baking at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3/4 cup unsalted butter, melted
1 1/2 cups packed brown sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 teaspoon banana extract (optional)
1/2 teaspoon salt
2 cups all-purpose flour
1 cup mashed banana (about 1 1/2 to 2 bananas)
1 1/2 cup toasted walnuts, finely chopped

Directions

1. I heat the oven to 350°F and line a 9×11-inch baking pan with a parchment or foil sling. I spray it well with nonstick spray.

2. In a mixing bowl, I cream the melted butter and brown sugar until smooth and fluffy, about 2–3 minutes.

3. I beat in the egg, egg yolk, vanilla, and banana extract until combined.

4. I gently fold in the mashed banana and 1/2 cup of the walnuts.

5. I add the flour and salt, mixing just until incorporated, being careful not to overwork the batter.

6. I spread the batter evenly into the prepared pan and sprinkle the remaining walnuts over the top.

7. I bake for 25–30 minutes, or until the center is set and a toothpick comes out clean or with a few moist crumbs.

8. I let the blondies cool completely in the pan before lifting them out and cutting into squares.

Servings and Timing

Makes about 16 blondies, depending on how I slice them.
Prep time: 10 minutes
Cook time: 25–30 minutes
Cooling time: 30 minutes
Total time: about 1 hour

Variations

I love adding chopped chocolate or toffee bits when I want something sweeter. When I’m craving something richer, I swirl a few spoonfuls of Nutella into the batter before baking. Pecans, macadamia nuts, or white chocolate chips also work beautifully.

Storage/Reheating

I store these blondies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze well—I wrap the squares individually and freeze them for up to 2 months. I let them thaw at room temperature before eating.

FAQs

Why are my blondies cakey instead of chewy?

I make sure not to overmix the batter and avoid overbaking, which keeps them dense and chewy.

Can I use frozen bananas?

Yes, I thaw them first and drain excess liquid before mashing.

Can I skip the banana extract?

Absolutely; the blondies still taste very banana-rich without it.

What if I don’t like walnuts?

I omit them or replace them with chocolate chips or another mix-in.

Can I bake these in an 8×8 or 9×9 pan?

Yes, but I add a few extra minutes to the bake time since the blondies will be thicker.

Can I double the recipe?

Yes, I bake a double batch in a 9×13 pan and adjust the baking time as needed.

Why did my blondies sink in the center?

That can happen if they were underbaked or if the batter was overmixed. They still taste great.

Can I add spices?

Yes—cinnamon or nutmeg complements the banana flavor well.

Do I have to toast the walnuts?

I prefer them toasted because it brings out their flavor, but raw walnuts work too.

Can I frost these blondies?

Yes, a cream cheese frosting or brown butter glaze would be wonderful.

Conclusion

These banana walnut blondies are one of my favorite ways to use up ripe bananas. They’re simple to make, full of warm banana flavor, and endlessly adaptable. I love how they bake up perfectly every time—moist, chewy, and completely irresistible.