Banana Blondies with White Chocolate Chips and Vanilla Wafers Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Form Crust and Bake: Press the crust mixture evenly into the bottom of the prepared pan and bake for 5 minutes to set.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, granulated sugar, and dry banana pudding mix until evenly combined.
- Add Wet Ingredients: Stir in the eggs, vanilla extract, and the remaining melted butter to the dry ingredients until a smooth batter forms.
- 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.
- 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
