Moist and flavorful banana blondies topped with a rich and nutty brown butter frosting, perfect for using ripe bananas in a comforting dessert.

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mashed ripe bananas (about 2 medium bananas)

1/2 cup chopped walnuts or chocolate chips (optional)

For the Brown Butter Frosting:

1/2 cup unsalted butter

2 cups powdered sugar

1 tsp vanilla extract

2–3 tbsp heavy cream (or milk)

Pinch of salt

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Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper or foil.
In a large bowl, combine the melted butter and brown sugar. Stir until smooth and well combined.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the mashed bananas and optional walnuts or chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Let cool completely in the pan.
For the Brown Butter Frosting: Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty (about 3–5 minutes), being careful not to burn it.
Remove from heat and let cool slightly.
In a bowl, whisk together powdered sugar, vanilla extract, and a pinch of salt.
Gradually add the browned butter, stirring until smooth.
Add heavy cream one tablespoon at a time until the frosting reaches your desired consistency. Adjust by adding more cream if too thick or more powdered sugar if too runny.
Once blondies are cooled, spread the frosting evenly on top.
Optional: Garnish with extra walnuts, a sprinkle of sea salt, or caramel drizzle.

Nut-Free option: Omit walnuts for a smooth texture focused on banana flavor.

Vegan option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and dairy-free butter alternatives.

Chocolate lovers can add chocolate chips to the batter or drizzle melted chocolate on top after frosting.

Store blondies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.

Reheat briefly in the microwave to soften before serving if refrigerated.

Frozen bananas thawed and mashed work well in place of fresh bananas.

Gluten-free option: Substitute all-purpose flour with a gluten-free baking blend in equal amounts.

Frosting can be made ahead and stored in the fridge; bring to room temperature before use.