These Banana Blondies are flourless, rich in flavour, super fudgy and healthier than the usual blondie recipe!
Your family will absolutely LOVE this banana blondies recipe. Made without flour and full of goodness, these blondies have the same consistency as our fudge chocolate brownies. Sticky centres with a fudgy texture like our fudgy flourless hazelnut brownies, and melted chocolate chips throughout, these healthy banana blondies are the perfect treat to satiate those sweet cravings.
WHAT IS THE DIFFERENCE BETWEEN A BLONDIE AND A BROWNIE?
Essentially, blondies are ‘blonde’ versions of our world famous brownies, without melted chocolate or cocoa powder in the batter. Usually made with butter, flour, brown sugar, eggs or oil for a traditionally rich butterscotch flavour, blondies are just as fudgy as brownies.
Our chocolate chip banana blondies recipe offers a healthier alternative to traditional blondies, using predominantly banana and chickpeas as the base. Similar to our original chickpea blondies!
ARE BLONDIES SUPPOSED TO BE GOOEY?
A good blondie is gooey, chewy and a little fudgy. While it’s difficult to find a blondie as gooey as our Nutella stuffed salted caramel blondies, this chickpea banana blondies recipe definitely comes close.
This blondies recipe calls for peanut butter or a nut butter of your choice which helps to create that sticky centre and buttery flavour, along with honey for a touch of sweetness. Since we used peanut butter in our drool-worthy peanut butter and jam Nutella banana blondies, we haven’t looked back.
HOW TO MAKE BANANA BLONDIES
Incredibly easy to make, this banana blondies recipe is fool-proof and like our cookie butter gingerbread caramel chip blondies, it takes only minutes to whack together with a handful of pantry ingredients.
Just throw your ingredients into your processor, fold through some chocolate chips and pour the batter into a baking tray lined with baking paper. Top with more chocolate and bake in the oven. DONE!
HOW TO KNOW WHEN BANANA BLONDIES ARE COOKED
Always check the consistency using a clean toothpick. Poke the centre of the banana blondies with the toothpick. The toothpick should come out clean with only a few moist crumbs attached. If the batter is still wet, you will need to cook the blondies for longer.
For the best banana blondies, I recommend 15-20 minutes baking time. You can adjust this baking time based on your oven to achieve your desired texture and consistency.
More recipes using ripe bananas
Double Chocolate Banana Bread
Banana Bread French Toast
Whole Wheat Choc Chip Banana Bread Pancakes
Best Banana Bread with Walnuts
Originally posted April 9, 2014.
Banana Blondies
Ingredients
- 2 medium bananas ripe
- 1 ¾ cups rolled oats
- 14 oz chickpeas approximately 1 can
- 3 tablespoons peanut butter
- 1 teaspoon baking powder
- ¼ cup honey
- ¼ cup sugar or Natvia
- 1 pinch salt a pinch
- ½ cup milk
- ⅓ cup dark chocolate chips or semi-sweet
Instructions
- Preheat oven 200°C | 390°F. Spray a 8×8 inch square baking pan with cooking spray and put aside.
- Throw ALL ingredients (except chocolate chips) into a food processor and blend until smooth. Fold half of the chocolate chips into the batter. Pour into prepared pan. Top with remaining chocolate chips.
- Bake for about 15-20 minutes until a toothpick inserted into the centre comes out clean. They are VERY moist when taken out but they will firm as they cool. Be careful not to over cook or they will become dry.
- Once cooled gently cut into 16 bars.
Notes
- Use a toothpick to check whether the blondies are ready.
- Use a nut butter for maximum moisture.
Tania says
Hi
I would love to make these but both daughters have nut , coconut( yes! This is not a nut but one has severe allergies to it) and seed allergies. What can I replace the peanut butter with please?
Georgia Knowles says
That’s a tricky one, but you could try using biscoff spread. It will add a more caramel taste too, yum! Hope this helps.
The mum says
You could try tahini
Judy says
Hi my husband had a nut allergy can I substitute the peanut butter
Georgia Knowles says
Hey you could try using biscoff spread
Sarah says
I know this is an older one of your recipes, but I just wanted to recognize how AWESOME it is! This has seriously become a staple for me. It’s great for a breakfast on the go, a treat to satisfy that post-meal sweet-tooth, or an excuse to lick the batter bowl clean without (as much) guilt as when you’re usually baking. They’re awesome warmed up in the mic for a few seconds, or cold from the fridge. I don’t think I could ever get sick of these. Thank you!
Karina says
Hi Sarah! Wow this is certainly a blast from the past! I’m so glad you like these! Thank you for letting me know!
Su-Yin says
I seem to have a problem with mine… It came out still mushy and moist underneath while hard on top. 🙁
Karina says
Sorry to hear that. Did you follow the recipe and the instructions?
I have a video of over 40 ppl who recreated these on instagram and they turned out beautifully 🙂
ren says
How would you store them? And how long do you think they would keep?
Cafe Delites says
These can be stored for up to 3 days in a plastic container or on a plate covered with wrap. Or alternatively you can freeze them and just before eating.
Lilli Winter says
These look really good, too! I live to try one of your banana blondies but I can’t decide between these ones, the Reese’s ones or the fudgy ones.. Which one is your personal favorite? 🙂
Cafe Delites says
My personal favourite are the original ones. However, my kids love the Reese’s ones, so I guess it depends. They’re all so fudge and amazing, it’s hard to choose just one 😉
kelly says
Is there a subistute for natavia ? Can agave work?( i think i already ask this but i didnt see it post )
Liberation_Karina says
Yes sorry! You can substitute it with your preferred sweetener. Agave is more of a syrup and may make the Blondies more moist. As Natvia is a granulated sweetener and a direct equivalent of sugar with measurements, I’d try something more like stevia! I hope that helps! ❤️
kelly says
Hey , i really want to try this recipie but i do not have nativa. Is there anything i can subistute it with , i have agave nectar??
Cafe Delites says
Absolutely! Or any granulated sweetener or sugar is fine too 🙂
Judi says
Thanks 🙂
Judi says
How much fat, carbs, protein are in these? Thanks!
Liberation_Karina says
I’m not sure hun! Myfitnesspal is great for working it out though if you have it!
Liberation_Karina says
Im not sure I’m sorry! I didn’t work that out. Maybe you can use myfitnesspal? A few of my followers have been calculating them. 🙂