Banana Bread Chocolate Chip Blondies
Super moist and so fudgy banana blondies, sweetened with just the perfect amount of honey and full of chocolate chips. And...so healthy no one will ever guess the chickpeas in them! A perfect little trick and treat for little ones and family members to eat healthy.
Weight Watchers: 3pp per bar
Weight Watchers: 3pp per bar
Servings: 16 bars
Ingredients
- 2 ripe medium/large bananas
- 1 3/4 cups rolled oats
- 1 x 400g |15oz can chick peas (1 1/2 cups, thoroughly washed, drained and rinsed)
- 1/2 cup unsweetened almond milk
- 2 tablespoons Peanut Butter (I used Peanut Butter & Co. The Bees Knees)
- 1/2 tablespoon baking powder
- 4 tablespoons honey
- 4 tablespoons sugar (I used Raw Sugar or Turbinado)
- A pinch of salt
- 1/3 cup dark/semi sweet chocolate chips
Instructions
- Preheat oven 200C | 390F. Spray a 9x9-inch OR 8x11-inch baking pan with cooking spray, wipe excess over with a paper towel and set aside.
- Combine bananas, oats, chickpeas and milk into a food processor and blend until smooth (for about 3 - 4 minutes). Add the peanut butter, baking powder, honey, sugar and salt and blend again for a further 2 minutes. Scrape the sides of your processor to make sure all ingredients are being processed, and add half the chocolate chips into the batter. Process again for a further minute or two, until all ingredients have blended together and the batter is thick and creamy.
- Pour batter into prepared pan and top with remaining chocolate chips. Bake for approx 20 - 25 minutes (depending on your oven) until a toothpick inserted into the centre comes out clean. They should be firm to the touch, but they will still be quite soft on the inside and still quite moist when taken out. They will set and firm as they cool. Don't over cook these - or they will become dry.
- Once cooled, gently cut into 16 bars.
Notes
When washing chickpeas, I always use a strainer and wash them under cold running water for a good minute, before draining them from any excess water and adding them into the food processor.
Storage:
These are best eaten on the same day of baking and the following day. They last about 3 - 4 days in an airtight container, or on a plate covered with cling/plastic wrap. They can be refrigerated for about a week, and frozen for up to 6 months. Simply thaw at room temperature and reheat in your microwave or oven if you like them warm and gooey. © CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe. Thank you
These are best eaten on the same day of baking and the following day. They last about 3 - 4 days in an airtight container, or on a plate covered with cling/plastic wrap. They can be refrigerated for about a week, and frozen for up to 6 months. Simply thaw at room temperature and reheat in your microwave or oven if you like them warm and gooey. © CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe. Thank you
Nutrition
Serving: 1g | Calories: 152kcal | Carbohydrates: 21.2g | Protein: 4.6g | Fat: 3.2g | Fiber: 2.7g