Can I make Banana Blondies ahead of time?

Absolutely. These bars actually taste even better the next day. Store them in an airtight container at room temperature for up to 3 days.

Can I freeze Banana Blondies?

Yes! Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw at room temperature.

Can I substitute the white chocolate chips?

You can. Try: Butterscotch chips Chopped pecans Milk chocolate chips But white chocolate keeps that banana pudding vibe strong.

How do I know when they’re done baking?

The edges should be lightly golden, and the center should look set. A toothpick inserted in the middle should come out with a few moist crumbs—not wet batter.

Can I reduce the calories?

These are indulgent at about 615 calories per bar. You can cut smaller squares (trust me, they’re rich!) or serve with fresh fruit to balance the sweetness.

Banana Blondies Bliss: 30-Minute Magic

Name: Banana Blondies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces vanilla wafers (about 1½ boxes), crushed; ¾ cup butter, melted; 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

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.

Ingredients

Scale

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

Preheat oven to 400°F. Spray a 9×13-inch baking pan with cooking spray.
Crush vanilla wafers in a large bag. Reserve 1 cup for later.
In a bowl, combine remaining crushed wafers with ¾ cup melted butter.
Press mixture firmly into the bottom of the prepared pan.
Bake crust for 5 minutes. Remove and set aside.
In a large bowl, whisk flour, baking soda, salt, sugar, and dry pudding mix.
Stir in eggs, vanilla, and remaining melted butter until just combined.
Fold in white chocolate chips and reserved crushed wafers.
Spread batter evenly over baked crust.
Bake 15–20 minutes, until edges are golden and center is set.
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