Banana Bread Blondies with Quick Caramel Frosting

This post may contain affiliate links that won’t change your price but will share some commission.

Moist and dense, Banana Bread Blondies with Quick Caramel Frosting have the texture of brownies and taste like banana bread!

For similar dessert recipes that readers enjoy, check out Chocolate Chip Cinnamon Peanut Butter Bread, Peanut Butter Cookies and Cream Bars, and Peanut Butter Frito Bars.

Banana Bread Blondies

This dessert is rich, filling, and sweeter than traditional banana bread. It’s a great recipe for brunch or a snack with coffee. Another bonus, they are easy to prepare and cook faster than a loaf.

The blondie is soft and tender. You can easily add chocolate chips and/or chopped walnuts or pecans to the batter to add texture and flavor. I opted to keep it simple with just banana flavor and topped my blondies with an easy Caramel Frosting made from brown sugar. They are easy and irresistible!

If you like moist brownies, blondies, and breads the addition of bananas will give you that result every time. Here are a few recipes I’ve shared with you that have bananas in them.

Shop this post

  1. Jelly Roll
  2. Offset Spatula
  3. Stand Mixer
  4. Parchment Paper

Banana Bread Blondies with Quick Caramel Frosting

  1. Overripe bananas are best in this recipe. Allow the skin to become very speckled and almost black. The darker the skin the sweeter the banana will be. The bananas may not look perfect, but they’ll be perfect for this recipe.
  2. Another tip, before you peel your bananas for this recipe, give the bananas firm squeezes up and down the banana until the entire banana is mushy. When you peel it the entire banana will be ready for the batter.
  3. When I’m baking bars, brownies, or blondies for the blog or to take to a party. I always line the pan with parchment paper. Allow 3 to 4 inches to overhang to use as handles. Remove the blondies from the pan to cut and you’ll be able to cut cleaner more even slices.
  4. I baked these blondies in a 15x10x2 inch jelly roll pan. You can bake in a 9×13-inch pan but will need to increase the cooking time to 27 to 30 minutes.
  5. I recommend storing it in an airtight container. They will last longer if stored in the refrigerator, up to five days.
  6. You can add one cup of chocolate chips and/or 1 cup of chopped walnuts to the batter.
Banana Bread Blondies
Banana Bread Blondies

Banana Bread Blondies with Quick Caramel Frosting

Banana Bread Blondies with Quick Caramel Frosting is moist, dense, soft, and tender. You may just enjoy this dessert more than traditional banana bread. 
Author: Paula
5 from 7 votes
Print Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 20 slices


For the Cake

Caramel Frosting


For the Cake

  • Heat oven to 350 degrees F.
  • Grease and flour a 15x10x2 inch jelly roll pan. 
  • In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
  • Blend in bananas and vanilla extract.
  • Add flour, baking soda, and salt. Blend for 1 minute.
  • *Stir in walnuts.
  • Evenly spread the batter on the prepared pan.
  • Bake 18 to 20 minutes.
  • Remove from oven and cool on a wire rack.

For the Caramel Frosting

  • On medium heat, bring the sugar, butter, and whipping cream to a boil. 
  • Boil 1 minute exactly.
  • Remove the pan from the heat and whisk in vanilla extract.
  • Slowly whisk in powdered sugar and whisk for 3 to 5 minutes to thicken.
  • Immediately pour over cake. Quickly spread evenly. 
  • Serve
  • Store in an airtight container on the counter for 2 days or refrigerated 3 to 5 days.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you


Calories: 256kcal | Carbohydrates: 23g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 246mg | Potassium: 102mg | Sugar: 12g | Vitamin A: 480IU | Vitamin C: 0.8mg | Calcium: 38mg | Iron: 0.9mg
Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes in my recipe index


  1. My mother made a raw apple cake and she always made what she called Penuche frosting. This looks very similar, but I don’t bake enough to know the difference. Have you heard of it, and can you say what the difference is? Thx.

    1. I had never heard this term before but after a little research, this recipe and the ones for ‘Penuche’ that I found online are very similar. I couldn’t find much information but my guess is ‘Penuche’ is a regional term for a caramel icing made with brown sugar. Interestingly, there is Penuche fudge too, a caramel fudge. I must try this!

      Thank you for your comment. I enjoy learning new info about food and the history behind it.

  2. 5 stars
    This may be the best cake recipe I have ever made! I can’t make it too often because It is very tempting to eat a whole pan by myself. Lol! Do you happen to have the nutritional info for this? Specifically: calories per piece? It is well worth budgeting for this incredible cake!

  3. Hi i would like join you for you’r recipes but can’t find the website. Thanks. Sharron Biccum

5 from 7 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!