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These banana blondies are pure nostalgia for me every time I pull a pan from the oven I’m transported back to summers at my grandmother’s house where banana pudding always meant togetherness and laughter. The blondie bars are ridiculously soft luxuriously moist and layered on a buttery vanilla wafer crust. They harness all the flavor of classic banana pudding then dial it up with velvety white chocolate chips and that unmistakable pudding texture.
I made these first for a potluck when I wanted to stand out from the sea of brownies and cookies. Every time I bring them now my friends and family ask for the recipe before I can even set down the plate.
Ingredients
- Vanilla wafers: These create a crisp buttery crust rivaling any classic pudding layer. Choose a fresh box for maximum crunch.
- Butter: The base of richness and softness throughout the blondies. Look for unsalted so you can adjust the salt to taste.
- Flour: The structural backbone of the bars. Spoon and level when measuring to avoid heaviness.
- Baking soda: Lifts the blondies for a light bite. Use a fresh box for best results.
- Salt: Balances all the sweet and rich flavors. Fine grain works best for even mixing.
- White sugar: Keeps the blondies tender and adds sweetness. Pure cane sugar gives the brightest flavor.
- Banana pudding mix: Instant pudding powder gives these bars pudding-like chew and amplifies banana flavor. Check the box for “instant” not cook-and-serve.
- Eggs: Bind the ingredients and add a bit of richness. Use large eggs at room temperature for smooth mixing.
- Vanilla: real extract gives these bars a bakery depth. Go for pure vanilla if possible.
- White chocolate chips: Melt into pools of sweetness that swirl through every bite. Choose high quality chips for best melt.
Step-by-Step Instructions
- Prepare the crust:
- Crush vanilla wafers using a large plastic bag and a rolling pin stopping when you have small crumbs. Reserve one cup of crumbs for the topping. Combine remaining crumbs with three fourths cup melted butter making sure every piece is coated. Press this mixture firmly into a greased baking pan to make an even layer and bake for five minutes to set.
- Mix the dry base:
- In a large mixing bowl whisk together the flour baking soda salt white sugar and banana pudding mix until totally uniform. Take care to break up any small lumps especially in the pudding powder.
- Make the wet mixture:
- Stir in the eggs vanilla and the rest of the melted butter. Mix just until you cannot see any dry streaks but take care not to overmix or your blondies will turn out heavy.
- Add mix-ins and assemble:
- Gently fold in the white chocolate chips and the reserved vanilla wafer crumbs to distribute chunks throughout the batter. Spread this thick mixture evenly over the pre-baked crust going right up to the edges.
- Bake to perfection:
- Slide the pan into the hot oven and bake for fifteen to twenty minutes until the top looks just set and lightly golden. The center should still look a little soft as it will continue to set as it cools.
- Cool and serve:
- Let the pan cool completely before slicing this keeps the bars fudgy and easy to lift out. Serve plain or top with whipped cream or ice cream for more decadence.
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My favorite part is the crisp edge of the vanilla wafer crust I always peel away a corner piece first when I make these. Once my niece surprised me by layering on an extra scoop of vanilla ice cream and it turned into our summertime tradition.
Storage Tips
Store bars in an airtight container at room temperature for two days or in the fridge for up to a week. For longer storage wrap tightly and freeze for up to two months. Thaw at room temperature or warm gently in the microwave.
Ingredient Substitutions
You can use shortbread cookies in place of vanilla wafers for a richer crust or swap in chocolate chips if white chocolate is not your favorite. Margarine can work in a pinch for butter but will slightly alter the texture. For gluten free use a one-to-one gluten free flour blend and certified gluten free cookies.
Serving Suggestions
These bars are fantastic plain but you can dust with powdered sugar or spread a layer of cream cheese frosting for parties. They also pair perfectly with cold milk or strong coffee. Try stacking smaller pieces high on a serving platter for a brunch dessert option.
Cultural and Historical Context
Banana pudding is a classic Southern treat often served at gatherings and holidays. These bars take all the best elements and make them portable for picnics parties or lunch boxes. Blondies in general are a twist on brownies using brown sugar or pudding for chewiness rather than cocoa.
Frequently Asked Questions About Recipes
- → How can I keep my blondies soft and chewy?
Avoid overmixing the batter and be careful not to overbake. They will continue to set as they cool.
- → Why use instant banana pudding mix?
Instant pudding mix infuses the bars with banana flavor and gives them a moist, tender crumb.
- → Can I use salted butter instead of unsalted?
Yes, but omit the added salt or reduce it, as salted butter contains varying salt levels.
- → What is the purpose of the vanilla wafer crust?
The crust adds a sweet, crunchy base that complements the banana and chocolate flavors.
- → How should I store leftover blondies?
Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can these bars be frozen?
Yes. Wrap the bars tightly and freeze for up to two months. Thaw at room temperature before serving.