Banana Blondies

If you love banana pudding but don’t have the time (or patience) to layer bowls of creamy goodness, these Banana Blondies are about to become your new best friend. Soft, chewy, buttery bars sitting on top of a vanilla wafer crust? Yes, please.

These Banana Blondies taste like classic Southern banana pudding—but in sliceable, packable, totally irresistible bar form. And the best part? They come together in just 30 minutes. Perfect for busy weeknights, potlucks, or those “I need something sweet right now” moments we all have.

Grab your apron, friend. Let’s turn simple pantry staples into a dessert that’ll have everyone asking for seconds.

Why You’ll Love These Banana Blondies

Let me count the ways:

• They taste like banana pudding in bar form.
• Ready in 30 minutes from start to finish.
• Buttery vanilla wafer crust = next-level flavor.
• Perfect for potlucks, baby showers, and family dinners.
• Kid-approved and husband-approved (trust me).

I first made these Banana Blondies when friends dropped by unexpectedly. I had vanilla wafers, pudding mix, and a craving for something cozy. What came out of the oven? Pure magic. They disappeared faster than I could say “save me a piece!”

Ingredients You’ll Need

Simple ingredients. Big flavor. That’s how we do things in Chef Omar’s kitchen.

For the Vanilla Wafer Crust:

• 16 ounces vanilla wafers (about 1½ boxes)
• 2 cups butter, melted and divided

For the Banana Blondie Layer:

• 3 cups flour
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1¼ cups white sugar
• 2 boxes (3.4 oz each) instant banana pudding mix
• 3 eggs
• 2 teaspoons vanilla
• 2 cups white chocolate chips
• 1 cup reserved crushed vanilla wafers

How to Make Banana Blondies (Step-by-Step)

You don’t need fancy equipment. Just a bowl, a pan, and a little enthusiasm.

Step 1: Prep Your Oven and Pan

Preheat your oven to 400°F. Spray a 9×13-inch baking pan with cooking spray. Don’t skip this step—nobody wants to wrestle stuck blondies out of the pan.

Step 2: Crush the Vanilla Wafers

Place the vanilla wafers in a large plastic bag and crush them. A rolling pin works great. (Therapy and baking in one step.)

Set aside 1 cup of the crushed wafers for later.

Step 3: Make the Crust

Pour the remaining crushed wafers into a large bowl. Add ¾ cup melted butter (measure before melting). Stir until fully combined.

Press this mixture firmly into the bottom of your prepared pan.

Bake for 5 minutes, then remove from the oven. This quick bake gives you a firm, buttery base.

Step 4: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking soda
• Salt
• Sugar
• Instant banana pudding mix

The pudding mix is the secret weapon. It gives these Banana Blondies their soft, chewy texture and that classic banana flavor.

Step 5: Add the Wet Ingredients

Stir in:

• Eggs
• Vanilla
• Remaining melted butter

Mix until just combined. Not longer. Overmixing can make your blondies dense. We want soft and chewy—not brick-like.

Step 6: Fold and Spread

Gently fold in:

• White chocolate chips
• Reserved crushed vanilla wafers

Spread the thick batter evenly over the baked crust.

Step 7: Bake to Golden Perfection

Bake for 15–20 minutes.

The edges should look golden, and the center should be set but still soft. Remember—they’ll continue to firm up as they cool. Overbaking leads to dry bars, and we’re not about that life.

Let them cool completely before slicing. I know it’s hard. Be strong.

Chef Omar’s Pro Tips for Perfect Banana Blondies

Let’s make sure your bars turn out bakery-worthy.

1. Use Room Temperature Ingredients

Cold eggs don’t blend as smoothly. Take them out about 20 minutes before baking.

2. Measure Flour the Right Way

Spoon flour into your measuring cup and level it off. Don’t scoop directly from the bag. Too much flour = dry blondies.

3. Instant Pudding Only

Make sure you’re using instant banana pudding mix, not cook-and-serve. It makes all the difference.

4. Don’t Overbake

They might look slightly underdone in the center. That’s okay! They’ll set as they cool.

5. Level-Up Garnish

Serve with:

• Whipped cream
• Vanilla ice cream
• A drizzle of white chocolate

Your kitchen will smell like a Southern bakery. It’s dangerous—in the best way.

Ingredient Shopping Notes

Because little details matter.

Unsalted Butter:
I prefer unsalted so I can control the salt level. If you only have salted butter, just skip the added salt in the recipe.

Baking Soda:
If it’s been sitting in your pantry for years, it’s time for a refresh. Baking soda loses strength over time.

White Chocolate Chips:
They balance the banana flavor with creamy sweetness. You can substitute with semi-sweet chips, but the flavor will shift slightly.

FAQs About Banana Blondies

When to Serve Banana Blondies

These bars shine at:

• Potlucks
• Church gatherings
• Baby showers
• Weekend family dinners
• Holiday dessert tables

They travel beautifully and slice cleanly once cooled. I’ve brought Banana Blondies to countless gatherings, and someone always asks, “Can I get this recipe?”

That’s when I smile and say, “Of course. But only if you promise to make them again.”

Make It Your Own

Cooking should be fun, not stressful.

Want more banana flavor? Add a mashed ripe banana to the batter.
Love crunch? Toss in chopped pecans.
Feeling fancy? Drizzle caramel on top.

This recipe is your canvas. I’m just here to guide you.

Sweet Southern Comfort in Every Bite

There’s something nostalgic about Banana Blondies. Maybe it’s the vanilla wafer crust. Maybe it’s that pudding flavor that reminds us of childhood potlucks and Sunday dinners.

Whatever it is, these Banana Blondies bring comfort, joy, and a little bit of Southern magic into your kitchen. They’re simple enough for a Tuesday night and special enough for celebrations.

So go ahead—preheat that oven. Crush those wafers. Bake a batch of Banana Blondies and watch them disappear faster than you expected.

And when they do? You’ll know you’ve created something truly delicious.

More Sweet & Cozy Recipes to Try Next

If you loved these Banana Blondies, why stop there? Whether you’re planning a full family dinner or just want another excuse to bake something delicious, here are a few favorites that pair beautifully with this sweet treat:

• Make it a complete weeknight meal with Healthy Chicken Pomodoro Skillet — a fresh, comforting dinner that balances perfectly with a rich dessert.
• Brighten up your brunch table with Lemon Chia Seed Muffins for a citrusy twist that complements those banana pudding flavors.
• Hosting a celebration? Add Sugar Cookie Cheesecake to your dessert spread for an extra layer of creamy indulgence.
• Need another easy, crowd-pleasing sweet? You’ll love the bite-sized goodness of Butterfinger Balls Recipe.
• Feeling inspired to explore a chocolatey variation? Take a look at Chocolate-Crusted Banana Blondies from NYT Cooking for a rich and decadent spin on this classic favorite.

There’s always room for one more delicious idea in the kitchen. Happy cooking!

Banana Blondies

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• Author: Omar
• Total Time: 30 minutes
• Yield: 16 bars 1x

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Description

These Banana Blondies are soft, chewy dessert bars layered over a buttery vanilla wafer crust and packed with white chocolate chips. They taste just like classic banana pudding in bar form and come together in only 30 minutes, making them perfect for potlucks, holidays, or an easy weeknight treat.

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Ingredients

Scale 1x2x3x

For the Crust

• 16 ounces vanilla wafers (about 1½ boxes), crushed

• ¾ cup butter, melted

For the Banana Blondie Layer

• 3 cups all-purpose flour

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 1¼ cups granulated sugar

• 2 boxes (3.4 oz each) instant banana pudding mix

• 3 large eggs

• 2 teaspoons vanilla extract

• Remaining melted butter (1¼ cups)

• 2 cups white chocolate chips

• 1 cup reserved crushed vanilla wafers

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Instructions

1. Preheat oven to 400°F. Spray a 9×13-inch baking pan with cooking spray.

2. Crush vanilla wafers in a large bag. Reserve 1 cup for later.

3. In a bowl, combine remaining crushed wafers with ¾ cup melted butter.

4. Press mixture firmly into the bottom of the prepared pan.

5. Bake crust for 5 minutes. Remove and set aside.

6. In a large bowl, whisk flour, baking soda, salt, sugar, and dry pudding mix.

7. Stir in eggs, vanilla, and remaining melted butter until just combined.

8. Fold in white chocolate chips and reserved crushed wafers.

9. Spread batter evenly over baked crust.

10. Bake 15–20 minutes, until edges are golden and center is set.

11. Cool completely before slicing into bars.

Notes

Use instant pudding mix, not cook-and-serve.

Do not overmix the batter to keep blondies soft and chewy.

Do not overbake — they will continue to set as they cool.

Measure flour by spooning into a cup and leveling off.

Store in an airtight container at room temperature up to 3 days.

Can be frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American, Southern

Nutrition

• Serving Size: 1 bar
• Calories: 615
• Sugar: 38g
• Sodium: 579mg
• Fat: 36g
• Saturated Fat: 21g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 68g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 97mg