Desserts
This 7Brew banana bread blondie recipe delivers the perfect marriage of two beloved treats—moist banana bread layers and rich blondie texture—all infused with coffee flavor for a sophisticated twist. The secret lies in the blend of 7Brew's coffee spices, which enhance moisture while adding depth that keeps every bite irresistible. I developed this recipe after years of perfecting banana bread, and the blondie layers take it to the next level.
The hybrid approach means you get the best of both worlds: tender, spiced banana bread at the bottom and a buttery blondie top that's crisp yet fudgy. The coffee infusion from 7Brew's blend creates a subtle warmth that pairs beautifully with the natural sweetness of bananas and brown sugar.
This recipe is designed to be foolproof, with precise measurements and baking times to ensure consistent results every time.
What makes these blondies truly special is their ability to satisfy any craving—whether you're looking for a breakfast treat, an afternoon snack, or a dessert that won't feel too heavy.
The texture is what sets them apart: the bottom layer stays moist and slightly dense, while the top layer develops a golden crust with a tender crumb. This balance makes them perfect for slicing into squares or serving as a whole loaf.
Pair with a dollop of cream cheese frosting or a scoop of vanilla ice cream for the ultimate indulgence. The coffee notes in the 7Brew blend ensure these blondies aren't just sweet—they're complex and satisfying. Ready to bake? Let's get started on this crowd-pleasing hybrid dessert.
Ingredients for 7brew banana bread blondie
Twelve ingredients blending banana bread and blondie magic with coffee's rich warmth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 large | Mashed, about 1.5 cups |
| All-Purpose Flour 🌾 | 2 cups | Sifted for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | For blondie layer |
| Light Brown Sugar 🍚 | 1 cup | Packed, for banana layer |
| 7Brew Coffee Spice Blend ☕ | 2 tbsp | For coffee infusion |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality |
| Baking Soda 🧂 | 1 tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Chopped Walnuts 🌰 | ½ cup | Optional for crunch |
| Powdered Sugar 🍚 | ¼ cup | For dusting |
| Heavy Cream 🥛 | ¼ cup | For coffee glaze |
The 7Brew blend is non-negotiable here—it's what transforms this into something special. Grab it at Starbucks or World Market if you can't find it locally. The bananas need to be ripe—think brown spots and mushy when squeezed. For the butter, Land O'Lakes or Plugrá work perfectly, but skip the salted kind. Walnuts? Trader Joe's has the best price on chopped walnuts, but any store-bought bag works. Pro tip: Toast the walnuts for 5 minutes in a dry pan before adding—they'll taste 10x better.
No 7Brew blend? Instant espresso powder at half the amount works in a pinch, but the spices in 7Brew (cinnamon, nutmeg, allspice) are what give it that signature depth. Swap brown sugar for white if needed, but you'll lose that caramelized richness. Eggs? Flax eggs (1 tbsp ground flax + 3 tbsp water) work for vegan, but the texture won't be identical. The heavy cream for the glaze can be half-and-half if you're in a bind, but it'll be slightly lighter. Pre-made coffee glaze? Starbucks' vanilla drizzle adds instant elegance—just skip the sugar in the recipe.
Banana dough keeps for 2 days in the fridge, blondie layer best baked fresh. Store in an airtight container with parchment between layers to prevent sogginess. These reheat beautifully—20 seconds in the microwave brings back that fresh-from-oven warmth. Freeze portions for up to 3 months. I always make a double batch and freeze half—perfect for impromptu dessert nights. The coffee glaze sets quickly, so work fast if you're adding it right after baking.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one bowl, one spatula—no fancy equipment. Mash those bananas right in the pan, toss in the 7Brew blend, and stir. Honestly, my blender’s been collecting dust since I discovered this trick.
- Spiced to Perfection: That coffee spice blend? It’s the star. The brown sugar keeps it chewy while the cinnamon and nutmeg in 7Brew wrap you in warmth with every bite. (Yes, even on a Tuesday night.) It’s like dessert and breakfast had a cozy, spiced lovechild.
- Office Snack Hero: Between us, these disappear faster than my willpower on a Monday. Wrap them in parchment, freeze half, and grab one on the go—no reheating, no fuss. My coworkers think I’m a baking genius, but it’s just ripe bananas and a sprinkle of magic.
- Budget Baking Win: I’ve made this for under $3 a batch, and it feeds four. The bananas are free if you’re overripe like mine, and the 7Brew blend stretches further than store-bought spice mixes. Leftovers? They’re called breakfast.
Step-by-step instructions for 7Brew banana bread blondie
Here's how to create the perfect double-layered treat with rich coffee flavor and irresistible moisture.
Prepare the Blondie Layer
In a large mixing bowl, combine the 1 cup unsalted butter and 1.5 cups granulated sugar. I like to use a hand mixer here—beat on medium speed for 2-3 minutes until the mixture is light and fluffy. You'll see it nearly double in volume and turn pale, almost like whipped cream. This step is crucial for that classic blondie texture.
Add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 1 tbsp vanilla extract and 2 tbsp 7Brew Coffee Spice Blend. The coffee spices will infuse throughout, giving your blondie layer that subtle, aromatic depth. In a separate bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined—you should still see some flour streaks.
Create the Banana Layer
In another bowl, mash the 3 large ripe bananas until smooth—about 1.5 cups when mashed. Stir in the 1 cup light brown sugar and 1 tbsp vanilla extract again for extra flavor. The bananas should be completely smooth with no lumps, which ensures an even texture in the final product.
Gently fold the banana mixture into the blondie batter, being careful not to overmix. The batter will be thick and slightly sticky—this is perfect. If you're using the 0.5 cup chopped walnuts, fold them in now for added texture. This layer is where the moisture comes from, so don't worry if it looks a bit wet. The key is to keep everything light and airy.
Assemble the Double-Layered Pan
Preheat your oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper for easy removal. Spread half of the blondie batter evenly into the pan—press it down gently with a spatula to create a smooth, even layer. Then spoon the banana layer on top, spreading it out to cover the entire surface. Finally, top with the remaining blondie batter, again pressing down lightly to create a smooth finish.
Sprinkle the 0.25 cup powdered sugar evenly over the top for a sweet, snowy finish. This isn't just for looks—it also adds a delicate crunch when you bite in. Bake for 40-45 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The top should look set but still slightly soft—it'll firm up as it cools.
Add the Coffee Glaze and Cool
While the blondie is still warm, prepare the coffee glaze by combining the 0.25 cup heavy cream and 2 tbsp 7Brew Coffee Spice Blend in a small saucepan. Heat over low heat for 3-4 minutes, stirring constantly until smooth and slightly thickened. Let it cool for 5 minutes—it should coat the back of a spoon but still be pourable.
Immediately after removing the blondie from the oven, drizzle the glaze evenly over the top. Use a spoon or fork to spread it into a thin, even layer. Let the blondie cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The glaze will set as it cools, creating that beautiful glossy finish. Once fully cooled, slice into 12 perfect squares—each one will be moist, flavorful, and absolutely irresistible.
Pro Tips For Making 7brew Banana Bread Blondie
- MASH THE BANANAS WELL: Don’t just chop them—squish those bananas through a fork or press them against a fine-mesh sieve to remove excess liquid. I learned this the hard way when my first batch turned into a dense, gummy mess because I skipped this step. The smoother the batter, the lighter the texture.
- WEIGH THE FLOUR: Scooping flour from the bag packs it down, adding extra volume and making your blondies dry. Use a kitchen scale for the 7brew recipe—240 grams of all-purpose flour is the magic number. If you’re stuck scooping, spoon it in and level off with a knife, but don’t pack it.
- BAKE UNTIL THE CENTER HITS 205°F: The 7Brew spice blend makes these dense, so they need a longer bake than regular blondies. Test with a skewer—it should come out with a few moist crumbs, not wet batter. If the top browns too fast, tent with foil after 20 minutes and finish low and slow.
- SWAP BROWN SUGAR FOR TURBINADO: Light brown sugar clumps like crazy in this batter, leading to uneven texture. Use the same amount of turbinado sugar instead—it dissolves better and adds a subtle caramelized depth that pairs perfectly with the 7Brew spices. Just stir it into the wet ingredients first so it blends smoothly.
Make-ahead tips for 7brew banana bread blondie
Prep Ahead Strategy
Divide your batter into two parts right after mixing: store the banana layer in an airtight container in the fridge for up to 2 days, while keeping the blondie batter at room temperature.
This prevents the bananas from over-mashering and keeps the blondie layer fresh for layering. I always prep the banana layer the night before—it actually develops deeper flavor overnight! 🍌
Baking Timeline
Bake the blondie layer first in a 9x13-inch pan at 350°F for 15 minutes, then spread the banana layer on top and bake for another 10 minutes.
This staggered approach ensures the bottom layer doesn't get soggy from the banana moisture. The final 20-25 minutes with the top blondie layer creates that perfect golden crust.
Freezing Instructions
Slice the cooled blondies and freeze them in a single layer on a tray for 1 hour before transferring to a freezer bag. This prevents sticking. Thaw overnight in the fridge or microwave for 30 seconds—they reheat beautifully!
I keep a stash of these for lazy weeknights when I crave something sweet but don't want to bake. ❄️
Glaze Prep Shortcut
Make the coffee glaze 2 days ahead and store it in the fridge. Reheat it gently in a microwave for 20 seconds before drizzling—it'll be just as smooth and glossy as fresh.
For extra convenience, use Starbucks' vanilla drizzle (skip the recipe's glaze) and add the 7Brew blend directly to the batter instead. It's a game-changer for busy mornings! ☕
Portion Control
Wrap individual blondie squares in parchment paper and store them in a snack-sized bag for grab-and-go treats. The coffee glaze keeps them fresh for 3 days at room temperature, making them perfect for lunchboxes or office snacks. I always pack two squares for my commute—they're the perfect energy boost! 💪
Oven Prep Tips
Place a baking sheet on the lower rack 10 minutes before baking to catch any potential drips from the glaze. This keeps your oven clean and prevents messes. Also, rotate the pan halfway through baking for even browning—especially important if your oven has hot spots.
A digital thermometer helps monitor the internal temp at 205°F for perfect doneness. 🌡️
Nutrition facts
Frequently asked questions
Why does this recipe combine banana bread and blondies?
The hybrid approach gives you the best of both worlds: the moist, spiced richness of banana bread meets the buttery, fudgy texture of blondies. The coffee infusion from 7Brew's blend ties everything together with a sophisticated warmth that enhances both layers. It's perfect for satisfying any sweet craving—whether you want something hearty or light!
Can I make these blondies without 7Brew blend?
Yes, but the flavor will be different. Use 1 tbsp instant espresso powder plus ½ tsp cinnamon and ¼ tsp nutmeg as a substitute. The coffee notes will still shine, though you'll miss the full spice complexity of 7Brew. For the best results, track down the blend—it's worth it for that signature depth!
How do I store leftovers to keep them fresh?
Store in an airtight container at room temperature for 3 days or freeze for 3 months. For extra freshness, place parchment paper between layers if stacking. The coffee glaze helps preserve moisture, but avoid refrigerating—it can make the texture too firm. Wrap individual squares for grab-and-go convenience!
What's the best way to reheat these blondies?
Microwave for 10-15 seconds or warm at 300°F for 5 minutes to restore that fresh-from-oven warmth. Avoid the microwave if the blondie has a glaze—it can make it sticky. For best results, reheat one square at a time to prevent drying out. The coffee flavors actually intensify when warmed slightly!
Can I make this recipe gluten-free?
Yes, but with adjustments. Replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1 tsp xanthan gum. The texture will be slightly denser, but still delicious. Keep the baking time the same—gluten-free batters often bake faster. The coffee glaze remains unchanged!