Introduction
I accidentally created these blondies during a rainy Sunday afternoon when I was craving something sweet but only had overripe bananas and a stubborn refusal to go to the store. What emerged from my oven was pure magic—the softest, fudgiest blondies that somehow taste like a cross between banana bread and chocolate chip cookies.
Why You’ll Love This Recipe
Ridiculously Soft: That perfect fudgy texture that melts in your mouth
Banana Bread Vibes: All the cozy comfort of banana bread in bar form
One-Bowl Wonder: Minimal dishes, maximum flavor—my kind of baking
Naturally Sweetened: Bananas and honey do most of the work, no refined sugar needed
Secretly Healthy: Made with oat flour and real fruit, but tastes like pure indulgence
Foolproof Recipe: Nearly impossible to mess up, even for beginner bakers
Ingredients Needed
- 2 ripe bananas, mashed
- ½ cup peanut butter or softened butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup oat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Ingredient Notes
The bananas need to be properly ripe—I’m talking brown spots and soft enough that you could mash them with a fork. That’s when they’re at their sweetest and most flavorful. For the fat, I usually go with peanut butter because it adds incredible richness and a subtle nutty flavor, but softened butter works beautifully too for a more traditional taste. The oat flour can be store-bought or homemade—just pulse regular oats in a food processor until powdery. Make sure your egg is room temperature for easier mixing, and use real vanilla extract because life’s too short for the fake stuff.
How to Make It
Step 1: Get Your Setup Ready
Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Leave some overhang for easy removal—trust me, you’ll thank yourself later when these come out perfectly.
Pro Tip: Lightly grease the parchment too. Even parchment can stick sometimes, and nobody wants their perfect blondies stuck to the pan.
Step 2: Create the Wet Base
In a large bowl, mix your mashed bananas, peanut butter (or softened butter), honey, vanilla, and egg until completely smooth. This takes about 2 minutes of good mixing—don’t rush it.
Pro Tip: If your peanut butter is too thick, warm it slightly in the microwave for 15 seconds. Makes mixing so much easier and prevents lumps.
Step 3: Add the Dry Team
Stir in oat flour, baking powder, and salt until just combined. Don’t overmix here—you want tender blondies, not tough ones. The batter should be thick but spreadable.
Pro Tip: If your batter seems too thick, add a tablespoon of milk. If it’s too thin, add a bit more oat flour. The consistency should be like thick brownie batter.
Step 4: Chocolate Time
Fold in those chocolate chips gently. I like to save a few extra to press on top because we eat with our eyes first, and those visible chips make everything look more delicious.
Pro Tip: Toss chocolate chips in a tiny bit of flour before folding in. Prevents them from sinking to the bottom during baking.
Baking Instructions
Spread the batter evenly into your prepared pan—it’ll be thick, so use a spatula to smooth it out. Bake for 20–22 minutes until the top is set but the center still looks slightly fudgy. They’ll continue cooking from residual heat, so don’t overbake. Cool completely before slicing—I know it’s torture, but warm blondies are just gooey messes.
Pro Tip: They’re done when a toothpick inserted in the center comes out with just a few moist crumbs. Completely clean means they’re overdone.
Nutritional Information
Per blondie (makes 16 squares): Approximately 135 calories, 4g protein, 7g fat, 17g carbohydrates, 10g sugar. These pack way more nutrition than regular blondies thanks to the bananas and oat flour, while still satisfying every sweet craving.
Key Ingredients Breakdown + Health Benefits
Ripe Bananas are the star here, providing natural sweetness, moisture, and that incredible soft texture. They’re loaded with potassium and natural sugars that give you energy without the crash. The riper they are, the sweeter your blondies will be—those brown spots are actually flavor gold.
Peanut Butter adds healthy fats, protein, and incredible richness. It also helps create that fudgy texture we’re after while providing staying power. I’ve tried these with regular butter too, and while delicious, peanut butter gives them more depth and nutrition.
Oat Flour makes these naturally gluten-free and adds fiber without the heaviness of regular flour. It has a subtle nutty flavor that complements the bananas perfectly. Plus, oats provide sustained energy and help keep you full longer than regular flour would.
Honey or Maple Syrup adds just enough sweetness to complement the bananas without overpowering them. Both provide trace minerals and have more complex flavors than white sugar. I lean toward honey because it helps create that perfect chewy texture.
Why This Recipe Works
The magic happens when the natural moisture from ripe bananas combines with the binding power of egg and the richness of peanut butter or butter. This creates an incredibly tender, fudgy texture that’s impossible to achieve with traditional flour-based recipes. The oat flour provides just enough structure without making them heavy or dense.
The key is not overbaking—these continue to set as they cool, so taking them out while they still look slightly underdone ensures that perfect fudgy center. The chocolate chips provide bursts of melty chocolate that make every bite feel indulgent, while the natural sweetness from bananas means you don’t need tons of added sugar.
Is This Recipe Right for You?
Perfect for anyone who loves soft, chewy blondies but wants something a bit healthier. Great for parents sneaking nutrition into treats, people with gluten sensitivities (using certified GF oats), or anyone who has overripe bananas and wants something more exciting than banana bread.
Who Should Avoid It?
Skip if you have severe peanut allergies and are using peanut butter, though regular butter works fine as a substitute. They contain eggs, so not vegan, but they are naturally gluten-free if you use certified oats.
Customization Ideas
- Nut Butter Swaps: Try almond butter for delicate flavor, or cashew butter for extra creaminess
- Mix-in Madness: White chocolate chips, butterscotch chips, or chopped walnuts
- Spice It Up: Add cinnamon, cardamom, or even a pinch of espresso powder
- Fruit Additions: Dried cranberries, chopped dates, or mini marshmallows
- Protein Boost: Stir in a scoop of vanilla protein powder (reduce oat flour slightly)
- Flavor Variations: Orange zest, coconut flakes, or mini peanut butter chips
Kitchen Tools You’ll Need
One large mixing bowl, measuring cups and spoons, a whisk or sturdy spoon, an 8×8 baking pan, and parchment paper. That’s it! I love recipes that don’t require special equipment—sometimes the simplest tools make the best treats.
Pro Tips & Common Mistakes
Don’t overbake these—they should look slightly underdone in the center when you take them out. They’ll finish cooking as they cool and become perfectly fudgy.
Mash your bananas really well. Chunks are fine in banana bread, but in blondies, they can create weak spots that make cutting difficult.
Let them cool completely before cutting. I know it’s hard when they smell so good, but warm blondies are just gooey messes that won’t hold their shape.
Use room temperature ingredients when possible. Cold eggs don’t mix well, and cold peanut butter is nearly impossible to blend smoothly.
Press extra chocolate chips on top before baking for that bakery-perfect look. It’s such a simple trick but makes them look professionally made.
Serving Suggestions
These are incredible on their own, but they’re also amazing warmed slightly and served with vanilla ice cream for dessert. They’re perfect for lunch boxes, afternoon snacks, or even breakfast with a cup of coffee (don’t judge me). I’ve served them at potlucks where people couldn’t believe they were made with oat flour and bananas.
Reader Success Stories
My friend Kate made these for her book club and said they disappeared faster than the wine. Three people asked for the recipe before she’d even finished explaining what was in them.
My neighbor’s teenage son, who usually only eats junk food, asked his mom to make “those banana squares” again. She said it was the first time he’d ever requested something homemade over store-bought.
Lisa from my yoga class swears these are better than the expensive gluten-free blondies from the health food store. She makes a double batch every weekend and freezes half for busy weekdays.
Storing & Freezing Guide
Store covered at room temperature for up to 4 days, or in the fridge for up to a week. They actually get more fudgy after a day or two. For longer storage, wrap individual squares and freeze for up to 3 months. They thaw beautifully at room temperature, or you can warm them slightly in the microwave for that just-baked texture.
FAQs
Can I use regular flour instead of oat flour? Yes, but use ¾ cup instead of 1 cup. The texture will be different—still good, but not as tender and naturally sweet.
What if my bananas aren’t ripe enough? Poke holes in them with a fork and microwave for 30 seconds. Not quite the same as naturally ripe, but it works in a pinch.
Can I make these without eggs? Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes). The texture will be slightly different but still delicious.
Why are my blondies dry? Usually means overbaking or not enough banana moisture. Next time, take them out a minute earlier and make sure your bananas are really ripe.
Final Thoughts
Sometimes the best recipes come from working with what you have and trusting your instincts. These blondies prove that healthy and delicious aren’t mutually exclusive—they’re everything I want in a treat. Soft, fudgy, naturally sweet, and somehow sophisticated enough for company but simple enough for a random Tuesday. Make them once, and I guarantee they’ll become your new favorite way to use up those overripe bananas sitting on your counter!