Banana Blondies Vanilla Crust (Print-Friendly Format)
Soft banana bars with vanilla wafer crust and white chocolate, like banana pudding in handheld form.
# Required Ingredients:
→ Crust
01 -
450 g vanilla wafers, crushed (reserve 1 cup for topping)
02 -
170 g unsalted butter, melted (reserve ¾ cup for crust)
→ Blondie batter
03 -
375 g all-purpose flour
04 -
1.5 teaspoons baking soda
05 -
1 teaspoon salt
06 -
250 g granulated sugar
07 -
2 boxes (96 g each) instant banana pudding mix
08 -
3 large eggs
09 -
2 teaspoons vanilla extract
10 -
285 g unsalted butter, melted (remaining butter)
11 -
340 g white chocolate chips
12 -
reserved 1 cup crushed vanilla wafers
# How to Make It:
01 -
Preheat oven to 200°C. Grease a 23 x 33 cm baking pan with nonstick spray.
02 -
Combine 350 g of crushed vanilla wafers with 170 g melted butter. Mix until evenly coated, then press firmly into the base of the prepared pan.
03 -
Bake crust in preheated oven for 5 minutes. Remove and set aside.
04 -
In a large bowl, whisk together flour, baking soda, salt, sugar, and banana pudding mix.
05 -
Add eggs, vanilla extract, and the remaining melted butter to the dry mixture. Stir gently until just combined.
06 -
Gently fold in white chocolate chips and the reserved 1 cup crushed vanilla wafers.
07 -
Spread the blondie batter evenly over the pre-baked crust in the pan.
08 -
Bake in preheated oven for 15–20 minutes, until edges are lightly golden and the center is just set.
09 -
Allow blondies to cool completely before slicing. For an indulgent finish, serve with whipped cream or vanilla ice cream if desired.
# Additional Information:
01 -
Use instant banana pudding mix, not cook-and-serve, for ideal blondie texture.
02 -
Incorporate ingredients at room temperature for a smoother batter.
03 -
Avoid overmixing to maintain a soft and chewy texture.
04 -
Do not overbake; the bars continue to set as they cool.
05 -
For best results, spoon flour into measuring cup and level; avoid packing or scooping directly.