These banana blondies are a kicked up version of a classic. They’re full of chocolate chips and topped with Nutella. Does it get any better?
There’s something about rainy afternoons that sends me into a baking frenzy. The cooler weather and dreary skies make me want to hole up in my kitchen making the coziest foods possible. It was during a rainy day this week that I dreamt up this amazing dessert. I had some brown bananas I needed to use up, but I didn’t feel like making either of my standbys — banana cookies or banana bread. For some reason, brownies sounded amazing. So I decided to combine two of my favorite flavors: chocolate and banana.
I don’t think I’ve ever tasted a banana + chocolate dessert I haven’t loved. I’ll never forget eating a crepe filled with sliced banana and Nutella for the first time at Water Tower Place as a kid. Who knew a crepe in a mall food court could taste so good? It’s been one of my favorite flavor combinations ever since.
Bananas don’t just lend desserts their wonderful flavor, but they also make baked goods perfectly moist. Adding banana to traditional blondies allows them to remain dense, but also perfectly moist.
A portion of almost everything I bake gets shared with my co-workers. While they claim they’ll eat anything, I’ve found them to be pretty reliable taste testers. How did this recipe do? I came back from lunch to find an empty pan.
Chocolate Chip Banana Blondies with Nutella Glaze
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 tsp. sea salt
- 1/3 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 bananas, mashed
- 1 large egg, lightly beaten
- 1 tsp. pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Nutella
- 1/2 Tbsp. coconut oil
- 1 to 2 Tbsp. powdered sugar
- Preheat oven to 350 degrees. Butter the bottoms and sides of a 9 x 9 baking pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and sea salt until combined. Set aside.
- In the large bowl of an electric mixer, beat butter and brown sugar until smooth. Add bananas, egg and vanilla extract and beat until combined.
- Slowly add flour mixture to bowl of wet ingredients and beat on medium speed until relatively smooth and combined, scraping down the sides of the bowl as needed. Carefully stir in chocolate chips. Pour batter into greased pan and bake for 20 to 25 minutes, until blondies just start to pull away from the sides of the pan and the center is cooked through. Allow to cool completely before topping with glaze.
- To make glaze, combine Nutella and coconut oil in a medium, microwave-safe bowl and microwave for 30 seconds. Whisk together until combined, then whisk in 1 Tbsp. of powdered sugar. If you prefer a thicker glaze, add an additional tablespoon of powdered sugar. Use a whisk to carefully drizzle the glaze over the blondies. Store blondies in the fridge.