Moist and dense, Banana Bread Blondies with Quick Caramel Frosting have the texture of brownies and taste like banana bread!
This dessert is rich, filling, and sweeter than traditional banana bread. It’s a great recipe for brunch or 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.
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Banana Bread Blondies with Quick Caramel Frosting
- 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.
- 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.
- 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.
- 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 cook time to 27 to 30 minutes.
- I recommend storing in an airtight container. They will last longer if stored in the refrigerator, up to five days.
- You can add one cup of chocolate chips and/or 1 cup of chopped walnuts to the batter.
Banana Bread Blondies with Quick Caramel Frosting is moist, dense, soft, and tender. You may just enjoy this dessert more than traditional banana bread.
- For the Cake
- 1 and 1/2 cup granulated sugar
- 1 cup sour cream
- 1/2 cup room temperature butter
- 2 room temperature large eggs
- 1 cup ripe banana mashed
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup chopped walnuts *optionalCaramel Frosting
- 1 cup light brown sugar packed
- 1/2 cup heavy whipping cream not whipped
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 2 and 1/2 cup sifted powdered sugar
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 minutes.
*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 minutes 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.
Store in an airtight container on the counter for 2 days or refrigerated 3 to 5 days.
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