I was never a big fan of the blondie
I’ve come to appreciate blondies as the vanilla-loving cousins of brownies — simple, comforting, and unexpectedly delicious. This butterscotch banana blondie recipe won me over, and the cream cheese icing brings it to the next level.
Banana blondies changed my world and made me understand “vanilla people”
These Butterscotch Banana Blondies are moist, tender, and full of banana flavor with a warm brown-sugar note from the butter-and-molasses mixture. Topped with a smooth cream cheese icing, they make a wonderful treat for coffee time, bake sales, or a simple dessert at home.
Butterscotch is anything made with butter and brown sugar
If you don’t have brown sugar on hand, you can make a quick substitute by adding a tablespoon of molasses to granulated sugar. If you don’t have molasses, using light or dark brown sugar works perfectly in this recipe.
Not sponsored by any product or company below
Notes for Success:
If you do not have a 9″ x 9″ cake pan, an 8″ pan will work; expect the bake time to increase by about 8 minutes. Use a fresh, super-ripe banana for the best flavor and texture — frozen bananas can add extra liquid and make the batter runny.
Aquafaba is used here as an egg replacer for a light, slightly airy texture. If you prefer not to use aquafaba, replace the ¼ cup with 3 tablespoons of water. Flax meal mixed with water provides structure and a subtle nutty note.
The step where the melted vegan butter and molasses are brought to a boil is important — whisking the hot butter with the sugar creates a shiny, slightly emulsified base that gives these blondies a tender, butterscotch-like crumb.
For the icing, a no-cream-cheese cream cheese style icing (made from plant-based ingredients) works beautifully and doesn’t require refrigeration in many cases. Alternatively, use your favorite vegan cream cheese icing recipe and chill the blondie fully before spreading the topping.
Banana Blondies
Ingredients
- 1 cup Vegan Butter (226g)
- 1 Tbs Molasses (15ml)
- 1½ cups Granulated Sugar (300g)
- 2 Tbs Flax Meal (16g)
- ¼ cup Aquafaba (50ml) — see notes, water can be used instead
- ⅔ cup Super Ripe Fresh Bananas, mashed (200g)
- 1 teaspoon Salt (6g)
- 2 teaspoons Vanilla Extract (10ml)
- 2 cups All Purpose Flour (250g)
For the icing
- 1 batch of Cream Cheese Icing (use your preferred vegan recipe)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9″ x 9″ cake pan by greasing it and lining it with parchment paper.
- In a small bowl, mash the banana into a paste; a few small lumps are fine.
- Mix the flax meal with the aquafaba in another small bowl. If using water instead of aquafaba, combine and let sit for about 5 minutes to thicken.
- Melt the vegan butter in a small saucepan, then stir in the molasses and salt. Bring the mixture to a full boil for a brief moment.
- Immediately pour the hot butter-molasses mixture into a large mixing bowl with the granulated sugar. Whisk vigorously until the mixture becomes glossy and slightly emulsified.
- Add the vanilla extract, the flax paste, and the mashed banana. Whisk until smooth and evenly combined.
- Add the flour and mix just until combined. Lumps are okay — avoid overmixing to keep the blondies tender.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake at 350°F for approximately 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. If using an 8″ pan, add about 8 more minutes to the bake time.
- While the blondie bakes, prepare the cream cheese icing according to your chosen recipe.
- Cool the blondie completely in the pan, then refrigerate it (still in the pan) until it is cold.
- Loosen the edges with a small spatula, invert onto a cutting board, and remove the parchment paper.
- Spread the cream cheese icing over the cooled blondie. Optionally, sprinkle with toasted, crushed walnuts.
- Cut into 9 portions and serve. Store leftovers as noted below.
Notes
Storage: These Butterscotch Banana Blondies will keep at room temperature for up to 4 days if wrapped loosely to retain moisture. Refrigerate for up to 7 days; wrap loosely to prevent drying. For longer storage, freeze portions for up to 2 months, wrapped well. Thaw in the refrigerator or at room temperature before serving.
Substitutions and tips: Use light or dark brown sugar if you prefer not to use molasses. If your bananas are not quite ripe, increase the banana amount slightly for better flavor. For crunch, fold in chopped toasted nuts to the batter or add them on top after icing. Always cool the blondie completely before spreading icing to prevent it from melting.