Banana Bread Blondies

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Dec. 06, 2018

Banana Bread Blondies with Quick Caramel Frosting is moist, dense, soft, and tender. You may just enjoy this dessert more than traditional banana bread.


For the cake:
Granulated sugar 1 1/2 Cup (24 tbs)
Sour cream 1 Cup (16 tbs)
Butter 1/2 Cup (8 tbs) (room temperature)
Eggs 2 (room temperature)
Ripe mashed banana 1 Cup (16 tbs)
Vanilla extract 2 Teaspoon
All purpose flour 2 Cup (32 tbs)
Baking soda 1 Teaspoon
Salt 3/4 Teaspoon
Chopped walnuts 3/4 Cup (12 tbs)
For caramel frosting:
Packed light brown sugar 1 Cup (16 tbs)
Heavy whipping cream 1/2 Cup (8 tbs) (not whipped)
Butter 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Powdered sugar 2 1/2 Cup (40 tbs) , sifted



1. Heat oven to 350 degrees F.

2. Grease and flour a 15x10x2 inch jelly roll pan.


3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.

4. Blend in bananas and vanilla extract.

5. Add flour, baking soda, and salt. Blend for 1 minute.

6. Stir in walnuts.

7. Evenly spread the batter on the prepared pan.

8. Bake 18 to 20 minutes.

9. Remove from oven and cool on a wire rack. For the Caramel Frosting

10. On medium heat, bring the sugar, butter, and whipping cream to a boil.

11. Boil 1 minute exactly.

12. Remove the pan from the heat and whisk in vanilla extract.

13. Slowly whisk in powdered sugar and whisk for 3 to 5 minutes to thicken.

14. Immediately pour over cake. Quickly spread evenly.


15. Serve or Store in an airtight container on the counter for 2 days or refrigerate 3 to 5 days.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 16