Banana Peanut Butter Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!
I love bananas! Dad doesn’t. Because, well, the whole too much of a good thing thing. Papa worked for Kroger. For Lord knows how long. I think he retired from Kroger, but don’t quite me on that. If Dad read my blog he would be able to correct me, but he doesn’t.
When your father works for a grocery store, they get to bring home the things that are still edible but questionable. At least back then you could. I’m’ not sure if you can still do that now or now. I don’t work in a grocery store. Nor do I know someone who works in one like that. And by that I mean involved in the grocery part of the grocery store.
How long do bananas last?
Well, a ripe banana lasts between 2 and 5 days on the counter. This is assuming that the banana is not fully ripe or just fully ripe when you buy it. I always go for those with a little greener in them knowing full good and well I will not use them for a couple of days. And if I’m using them for a smoothie, I prefer the added fiber in a greener banana as opposed to the sugars in the riper one.
If they start to turn yellow and you’re still a couple of days out from using them, pop them in the fridge. They will last 2 to 9 days. Every time I do this the skin browns almost immediately. I’ve never put one I the fridge that did not turn brown. That doesn’t mean that the banana itself is over ripe. It only means the pigment in the peel turns brown.
Most say that you should peel the banana putting it in the freezer. I have never done this. Unless I planned on using it for a smoothie later. I throw the whole banana in the freezer. Sometimes, if I didn’t get to them in time, I’ve put the whole bunch in the freezer. The skin will turn brown. But this doesn’t affect the flavor of the banana.
Thawing whole, frozen bananas and using them is a slightly different topic. Frozen bananas get mushy when they thaw. That’s why they’re perfect for baking, smoothies, or even that 2 ingredient banana ice cream thing. Put the frozen bananas in a bowl or on a plate. When they thaw they will leak liquid. I don’t throw this out. I use this in with the banana pulp when I’m baking.
How do you make banana peanut butter blondies with peanut butter frosting?
Well, this frosting has some cream cheese in there and for good measure. I will explain that in a bit. I put all the ingredients in one bowl. I didn’t really put the dry ingredients in a bowl separately. And I didn’t even let the melted butter cool very long. So, throw caution to the wind and just throw all in the bowl. In order mind you.
And I will confess, that I wrote two different versions on this recipe. I had one already on my To Do and one already as a draft on the blog. I wonder what the one on the blog would have tasted like. Maybe I will try to resurrect that and try that version.
I put the butter and sugars in a large mixing bowl and grabbed the hand mixer. I beat them with the hand mixer until the sugar started to dissolve and start to lighten in color. Then I stirred in the vanilla and the eggs stirring after each.
The fun part was getting the bananas in there. You don’t really want the bitter seed that is in the bottom of the banana. So, I carefully rip the stem end of the banana off and pinch the other end about an inch from the bottom. Then I just sort of squeeze the banana pulp into the bowl and beat it into the sugar mixture. Finally, the peanut butter went into the mix.
The flour, baking powder, and salt went in on top of the banana mixture. I whisked it all together just until combined and let it sit for about 5 minutes. The peanut butter banana bars went into the over for about 20 minutes. I forgot to set the timer. I’m horrible for that.
What do these easy banana peanut butter bars taste like?
This recipe for banana bars with peanut butter taste so good! There’s plenty of sugar and sweet banana flavor in there. They almost taste like banana bread, but more like a brownie texture. So, they’re rich in texture and full of banana flavor.
The peanut butter is more prevalent in the icing. I used cream cheese because I wanted something that would counter all the sweetness from the sugars and the bananas. That’s why there’s cream cheese in the frosting. There’s sugar in there, too, but not a ton. There’s just enough to keep everything sweet with a little tart in there.
You can see they’re not a light, cake like texture. But you can also see they’re not too heavy, either. These banana peanut butter bars have that perfect balance between brownie and cake. The frosting has a delicious balance between sweet and tart. And it’s super creamy! They are the best blondies I’ve ever made! I can’t wait to make them again.
Peanut Butter Banana Blondies
Peanut Butter and Banana Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!
For the blondies:
- 1/2 cup melted butter
- 1/2 cup light brown sugar
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs at room temperature
- 1 cup mashed banana
- 1/2 cup peanut butter
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting:
- 8 ounces softened cream cheese
- 1/2 cup peanut butter
- 1/4 cup milk
- 1 cup powdered sugar
For the blondies:
- Preheat oven to 350.
- Combine the melted butter with the brown sugar in the bowl of a stand mixer. With the paddle attachment, beat until blended.
- Stir in the vanilla and the eggs one at a time.
- Add the banana and peanut butter and stir until blended.
- Combine the flour with the cinnamon, salt, and baking soda.
- Stir with a whisk to combine.
- Add the flour mixture and stir until just combined.
- Allow the mixture to rest for 5 minutes.
- Fold in the chopped peanuts.
- Pour the batter into a 9 x 13 baking pan either lined with parchment or coated with butter.
- Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the center comes out almost completely clean. It can have a few crumbs attached to it. This prevents overbaking the blondies.
Cool in the pan completely.
For the frosting:
- While the blondies are cooling, make the frosting.
- Combine the cream cheese and peanut butter bowl and cream together with a hand mixer.
- Add the milk and beat until fluffy.
- Stir in the powdered sugar and continue to beat creamy.
- Spread the frosting on the cooled blondies before serving.
Amount Per Serving Calories 514Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 71mgSodium 433mgCarbohydrates 64gFiber 2gSugar 42gProtein 10g
- Banana Peanut Butter Blondie from A Kitchen Hoor’s Adventures
- Best Peanut Butter Blondies from Palatable Pastime
- Blonde Brownie from Devour Dinner
- Eggnog Snickerdoodle Blondies from The Spiffy Cookie
- Funfetti White Chocolate Blondies from Blogghetti
- Gluten Free Blondies from Art of Natural Living
- Peanut Butter and Jelly Blondies from Karen’s Kitchen Stories
- Peanut Butter Cup Blondies from Hezzi-D’s Books and Cooks
- Vegan Apple Butter Blondies from Magical Ingredients
- White Chocolate Cranberry Blondies from Making Miracles
- Whole Wheat Butterscotch Pecan Blondies from That Recipe
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Soft, moist and delicious and adding a touch of frosting on top is perfect. YUM!
Thank you! A little cream cheese tart to cut through all the sweet.
These look so good! And I love the flavor combo!
Thank you! It’s one of my fave combos.
Lisa Kerhin says
I sit here thinking, why I haven’t made this combo of a blondie before! I need to…SO GOOD
Thank you! And yes, you should make these.
That frosting! Oh my! This combination sounds amazing.
Thank you! It was difficult not to eat it with a spoon.
Peanut butter and bananas are amazing and the frosting on top…This is DIVINE! Love the flavors!
Peanut butter and bananas together are a tasty combination!
It’s one of my faves. I used to eat so many bananas they called me monkey.