Vegan Banana Blondie Recipe
It’s officially fall! Not sure how we got here, but PSLs are back on the menu, football has returned, and my sweaters have come out of hiding.
Courtney here — and today I’m making a sweet, comforting vegan treat — banana blondies. While these don’t necessarily scream fall, my dreams of making pumpkin chai cookies were crushed when I found out my Whole Foods hasn’t stocked pumpkin yet. I guess the universe is telling me to savor summer a little longer.
Thankfully, I had three very ripe bananas left over from last week’s grocery haul. I tried to make a slight departure from my normal bread and muffin recipes and make some blondies — essentially brownies sans the cocoa powder (although of course, I added in chocolate anyways) — but the texture reminds me more of a really moist muffin rather than a traditional blondie. With that said, they are still delicious.
Sweetened with coconut sugar and dark chocolate chips, this small-batch recipe makes a week’s worth of tasty blondies. They’re perfect for pairing with your morning coffee or enjoying as a post-dinner treat. Plus, clean up is a breeze since you can make it all in one bowl.
Vegan Banana Blondies
Recipe:
(adapted from Southern in Law)
3 overly ripe bananas
1 ½ tablespoons melted and cooled coconut oil
¼ cup oat milk (any milk will work!)
½ tablespoon of vanilla
¼ cup coconut sugar or brown sugar
½ teaspoon of cinnamon
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ cups flour (you can use whole wheat, gluten free, or regular all-purpose flour)
Pinch of salt
Optional: ¼ cup dark chocolate chips (I use Enjoy Life Dark Chocolate Morsels)
Instructions:
Preheat oven to 320 degrees Fahrenheit.
Mash 2 ½ bananas in a large mixing bowl (I saved half of one banana to top my blondies with at the end!)
Add melted (and cooled) coconut oil, oat milk, vanilla, coconut sugar, cinnamon, baking powder, baking soda, flour, and salt. Mix until combined.
Fold in chocolate chips (walnuts and pecans would work great, too!)
Spread evenly in a small, greased baking tin — I used a 9x5 bread pan — and top with banana slices.
Bake for approximately 35-40 minutes. Keep in mind, depending on the size of your pan and how thin your blondies are, it could take anywhere from 20-40 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out clean.
Let cool completely before cutting into bars. Enjoy immediately or refrigerate for up to 3 days!
Has anyone started baking fall treats yet? Let me know what recipes you’re digging in the comments (and where I can find pumpkin!).
