These banana blondies with caramel frosting are so unbelievably good! They are dense, moist, fudgy and PACKED full of banana flavour. And the soft caramel frosting is out-of-this-world delicious! If you’ve got some ripe bananas lying around, then a batch of these are exactly what you need!
Banana and caramel is a flavour match made in heaven. I think these incredibly easy banana blondies with caramel frosting are going to be your new best friend!
A deliciously moist, fudgy banana base is topped with a sweet and creamy caramel frosting, giving them an wickedly rich and buttery caramel flavour that works perfectly with the sweet banana. I can’t think of a better way to use those ripe bananas that are sitting on your kitchen bench!
Looking for more delicious banana recipes? Try my chocolate chip banana bread or this amazing banana cake with cream cheese frosting!
Why You're Going To Love This Recipe
- Soft and moist, and topped with a wicked caramel frosting - the BEST!
- Perfect for snacking, morning or afternoon tea, or to pack into lunchboxes - they are also delicious served warm, with a scoop of vanilla ice cream for a super easy dessert!
- Quick and easy – no fancy techniques or equipment required.
- Got some spotty, over ripe bananas in your fruit bowl? - this is the perfect way to use them up!
What You Need
This easy recipe uses all basic baking ingredients. I'm sure most of these you'll already have on hand, ready to make into these gorgeous blondies. Let’s get started!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
For The Base
For The Frosting
- Bananas – it's important that you use spotty/over ripe bananas, as they are sweeter and will add more flavour when baked.
- Brown sugar – gives the blondies moisture and chewiness and adds a lovely caramel flavour.
- Egg – make sure your egg is at room temperature first. Leave the egg out of the fridge or place it into a bowl of warm water while you prepare the other ingredients.
- Icing sugar (confectioner’s sugar) - you can use either pure icing sugar or icing sugar mixture in the frosting. For a frosting that sets firm, choose pure icing sugar. For a soft frosting, choose icing sugar mixture. If you're planning to send the banana blondies in school lunchboxes, I recommend using pure icing sugar.
- Plain flour – provides structure to the brownies. Only a little is required, as we want them nice and dense, rather than cakey!
Step By Step Instructions
I LOVE how easy it is to make these blondies. Just 10 minutes of prep is all you need!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Combine The Butter And Brown Sugar
Beat the melted butter and brown sugar together in a bowl until well combined.
Step 2 - Add The Vanilla, Mashed Banana And Egg
Beat to combine wet ingredients well.
Step 3 - Add The Plain Flour
Once the wet ingredients are fully combined, add the flour and stir the mixture gently with a spoon until just combined.
Step 4 – Bake
Pour the mixture into a lined 20cm x 20cm (7.9 inch square) baking tin and bake until the top is set and lightly golden brown. Allow the blondies to cool in the pan before adding the frosting.
Step 5 – Make The Caramel Frosting
Now comes my favourite part. The frosting! Mix the butter, brown sugar and milk together in a large bowl. Microwave in 30 second bursts until the mixture thickens slightly. Sift the icing sugar over the top and mix until smooth.
** If the mixture is too thick, add a little more milk until it reaches your desired consistency.
Spread the icing over the blondie and slice into pieces. Trust me, it will be hard to stop at just one!
Expert Tips & FAQs
Store these blondies in an airtight container for up to 3 days at room temperature, or in the fridge for up to a week. They can also be frozen for up to 3 months.
While they have the same delicious, fudgy consistency and texture, the main difference between a blondie and a brownie is the chocolate content. While brownies are made with cocoa powder and chocolate, blondies are made without cocoa powder and are more of a vanilla-based bar. Basically, a "blonde brownie" - but equally delicious!
Try adding some chopped pecans or walnuts, butterscotch, white chocolate or Caramilk baking chips or chopped fudge pieces. Even ¼ teaspoon of ground cinnamon makes a spicy variation!
Yes! These banana blondies will freeze, whole or sliced, for up to 3 months. Layer them in a good quality, airtight container and place baking paper between layers to prevent sticking. If freezing, I recommend icing the blondie when you are ready to serve, although the icing can be frozen if required. Thaw overnight in the fridge and bring to room temperature before serving.
This step is super easy. Lining your pan with baking/parchment paper and letting it hang over the sides of the tin will help you to remove your blondies from the pan once they are ready. Grease the pan with a little oil or butter and then press the paper into the bottom of the tin, smoothing it out at the sides. Then, simply add your batter and bake!
Related Recipes
If you love how easy this recipe is, you will absolutely LOVE more of these delicious blondie, brownie and banana recipes.
Banana Blondies with Caramel Frosting
Ingredients
For the banana blondies:
- 115 g salted butter melted
- 200 g (1 cup) brown sugar lightly packed
- 2 teaspoon vanilla extract
- 120 g bananas mashed (approx 1 large banana)
- 1 egg room temperature
- 150 g (1 cup) plain flour
For the caramel frosting:
- 60 g butter melted
- 100 g (½ cup) brown sugar
- 2 tbs milk
- 300 g (2 cups) icing sugar see notes
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
- Beat the melted butter and brown sugar together until well combined.
- Add the vanilla extract, mashed banana and egg, and beat until combined.
- Add the plain flour and stir through gently until combined.
- Pour the mixture into the prepared tin and bake for 25-30 minutes or until cooked through.
- Allow to cool in the pan.
- To make the caramel frosting, melt the butter in 30 second bursts (stirring each time) in a microwave-safe bowl on medium power (alternatively, you can use a saucepan).
- Add the brown sugar and milk and stir together. Place back into the microwave for 2-3 30 second bursts or until slightly thickened. Allow to cool slightly for a few minutes.
- Sift the icing sugar mixture over the top of the mixture and mix together. If the frosting is too thick to spread, add an extra 1-2 tablespoons of milk and continue mixing.
- Spread the caramel frosting over the top of the blondies and allow to cool completely.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
- Place the butter (chopped) into the Thermomix bowl. Melt for 3 minutes, Speed 2, 80 degrees (or until melted).
- Add the brown sugar, vanilla extract, mashed banana and egg and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl.
- Add the plain flour and mix for 5 seconds on Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Pour the mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Allow to cool in the pan.
- To make the caramel frosting, place the butter, brown sugar and milk into the Thermomix bowl. Melt for 3 minutes on Speed 2, 60 degrees (or until slightly thickened. Allow to cool slightly.
- Sift the icing sugar mixture into the bowl and mix for 5 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds. If the frosting is too thick to spread, add an extra 1-2 tablespoons of milk and continue mixing.
- Spread the caramel frosting over the top of the blondies and allow to cool completely.
Notes
- Pure icing sugar or icing sugar mixture? You can use either! For a frosting that sets firm, choose pure icing sugar. For a soft frosting, choose icing sugar mixture. If you're planning to send the banana blondies in school lunchboxes, I recommend using pure icing sugar.
- Bananas – it is important that you use spotty/overripe bananas, as they are sweeter and will add more flavour when baked.
- Storage - store these blondies in an airtight container for up to 3 days at room temperature, or in the fridge for up to a week. They can also be frozen for up to 3 months.
- Freezing - these banana blondies will freeze well for up to 3 months. Layer them in a good quality, airtight container and place baking paper between layers to prevent sticking. If freezing, I recommend icing them when you are ready to serve, although the icing can be frozen if required. Thaw overnight in the fridge and bring to room temperature before serving.
- What is the difference between a blondie and a brownie? While they have the same delicious, fudgy consistency and texture, the main difference between a blondie and a brownie is the chocolate content. While brownies are made with cocoa powder and chocolate, blondies are made without cocoa powder and are more of a vanilla-based bar. They are like a brownie’s blonder cousin!
- Customise with some of your favourite add-ins! Try adding some chopped pecans or walnuts, butterscotch, white chocolate or Caramilk baking chips or chopped fudge pieces. Even ¼ teaspoon of ground cinnamon makes a spicy variation!
Courtney says
Absolutely delicious! I used self raising flour by mistake, and it turned out more of a cake than a blondie. BUT, still so yummy and moist. Thank you for sharing this recipe.
Lucy says
Fantastic!
Jen Heppell says
Hi Lucy,
Would you recommend using coconut oil instead of butter to make it dairy free??
😉
Lucy says
Hmmm good question! I havent personally tried that! I think that Nuttelex might be a closer match?
Kaya says
Hey! Just made it and realised I accidentally used self raising flour instead of plain flour! Should I throw it out?
Lucy Mathieson says
Hi Kaya, no not at all! It will still be delicious (just more cakey than blondie-like!). xx
Tim Croner says
What size pans do you use.
Lucy Mathieson says
Hi Tim, I use a 20cm X 20cm square cake tin. xx
Rhienna says
Hi Lucy,
I have lots of icing left over - can I freeze it on its own?
Thanks
Lucy says
Hi Rhienna, yes you can!
Rachel says
The Thermomix method doesn't include adding the brown sugar. I had to add it at the end as i wasn't concentrating and didn't realise I had missed it until after i had poured the mixture into the tin. So back into the Thermo it went. I think it still turned out good. Smells delicious. Can't wait for it to cool and to add the caramel icing.
Lucy Mathieson says
Oh my apologies!! That was my typo! All fixed now and I've added it into the Thermie recipe. It shouldn't matter that you added it later - don't stress! Enjoy! xx