Banana Blondies with White Chocolate Chips and Vanilla Wafers Recipe

Introduction

These Banana Blondies are a delicious twist on a classic treat, combining the rich flavor of banana pudding with a buttery, vanilla wafer crust. Sweet white chocolate chips add a lovely touch, making this dessert perfect for any occasion.

Ingredients

• 16 ounces vanilla wafers (about 1 1/2 boxes)
• 2 cups butter (melted and divided)
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 cup white sugar
• 2 boxes banana pudding mix (3.4 ounces each)
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups white chocolate chips

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and spray a 9×13-inch baking pan with cooking spray.
2. Step 2: Place the vanilla wafers in a large plastic bag and crush them. Set aside one cup of the crushed wafers.
3. Step 3: Pour the remaining crushed wafers into a large bowl. Add 3/4 cup of butter (measured before melting) and mix until combined.
4. Step 4: Press this mixture firmly into the bottom of the prepared pan to form the crust, then bake for 5 minutes.
5. Step 5: In another large bowl, whisk together the flour, baking soda, salt, white sugar, and banana pudding mix.
6. Step 6: Stir in the eggs, vanilla extract, and the remaining melted butter.
7. Step 7: Fold in the white chocolate chips and the reserved crushed vanilla wafers.
8. Step 8: Spread this batter evenly over the pre-baked crust and bake for 15 to 20 minutes, until the blondies are set and lightly golden.

Tips & Variations

• For a more intense banana flavor, use ripe mashed bananas instead of pudding mix, but reduce the flour slightly to maintain texture.
• Swap white chocolate chips for dark or milk chocolate chips for a richer taste.
• If you prefer a crunchier crust, toast the crushed wafers lightly before mixing with butter.

Storage

Store banana blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat lightly in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular banana pudding instead of the dry mix?

The recipe calls for dry banana pudding mix to keep the batter consistent. Using regular pudding may add too much moisture and affect texture, so it’s best to stick with the dry mix or adjust flour accordingly.

What pan size is best for these blondies?

A 9×13-inch pan works perfectly to achieve the right thickness and baking time. Using a different size may require adjusting the baking time to ensure they cook evenly.

Banana Blondies with White Chocolate Chips and Vanilla Wafers Recipe

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★★★★★

4.7 from 102 reviews

Deliciously chewy Banana Blondies with a buttery vanilla wafer crust, filled with banana pudding flavor and studded with white chocolate chips for a sweet, comforting dessert.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust

• 16 ounces vanilla wafers (about 1 1/2 boxes)
• 3/4 cup unsalted butter (measured before melting)

Batter

• 2 1/4 cups all-purpose flour (3 cups flour minus about 3/4 cup for crust volume equivalence)
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 cups granulated white sugar
• 2 boxes banana pudding mix (3.4 ounces each)
• 3 large eggs
• 1 1/2 cups unsalted butter (remaining, melted)
• 2 teaspoons vanilla extract
• 2 cups white chocolate chips
• 1 cup reserved crushed vanilla wafers

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking pan with cooking spray to prevent sticking.
2. Crush Vanilla Wafers: Place vanilla wafers in a large plastic bag and crush them into coarse crumbs. Reserve one cup of the crushed wafers for the batter.
3. Make Crust: Combine the remaining crushed vanilla wafers with 3/4 cup of butter (measured before melting) in a large bowl. Mix until well combined.
4. Form Crust and Bake: Press the crust mixture evenly into the bottom of the prepared pan and bake for 5 minutes to set.
5. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, granulated sugar, and dry banana pudding mix until evenly combined.
6. Add Wet Ingredients: Stir in the eggs, vanilla extract, and the remaining melted butter to the dry ingredients until a smooth batter forms.
7. Fold in Mix-ins: Gently fold the white chocolate chips and the reserved one cup of crushed vanilla wafers into the batter to distribute evenly.
8. Assemble and Bake Blondies: Spread the batter evenly over the pre-baked crust in the pan. Bake for 15 to 20 minutes at 400°F until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean.

Notes

• Be careful not to overbake the blondies to keep them moist and chewy.
• You can substitute white chocolate chips with milk or semi-sweet chocolate chips if preferred.
• Let the blondies cool completely before cutting to help them set and prevent crumbling.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: banana blondies, banana pudding dessert, white chocolate blondies, vanilla wafer crust, easy baked dessert