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Homemade Chocolate Chip Banana Bread Blondies photo

Chocolate Chip Banana Bread Blondies

These Chocolate Chip Banana Bread Blondies are a deliciously gooey treat packed with rich banana flavor and chocolatey goodness!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/4 cups White Lily Wheat and White Grape Seed Flour Blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter melted
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup mashed banana (from 1 large, very ripe banana)
  • 3/4 teaspoon vanilla extract
  • 1 cup mini semisweet chocolate chips
  • 1/2 cup coarsely chopped pecans

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking pan
  • Parchment paper
  • Oven

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang to make removing the blondies easier later.
  2. Step 2: In a large mixing bowl, whisk together the White Lily Wheat and White Grape Seed Flour Blend, salt, and baking soda until well combined. Set aside.
  3. Step 3: In another bowl, combine the melted unsalted butter and light brown sugar. Whisk until the mixture is smooth and glossy. Add the egg, mashed banana, and vanilla extract, mixing well until fully incorporated.
  4. Step 4: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Step 5: Fold in the mini semisweet chocolate chips and coarsely chopped pecans, ensuring they are evenly distributed throughout the batter.
  6. Step 6: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Step 7: Once baked, remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. Using the parchment overhang, lift them out of the pan and transfer to a wire rack to cool completely. Once cooled, slice into squares and serve.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, wrap tightly and freeze for up to 2 months.
  • To warm them up, microwave for a few seconds or thaw at room temperature.