I came into a predicament this week, because I found myself with about 8 extra ripe, brown and spotty bananas that I needed to use up. I thought about making my favorite banana bread donuts, but it’s no longer the weekend so I wanted to try a new snack recipe that’s healthy enough to eat throughout the day. I thought about making granola bars, but then I was inspired by Gena from The Full Helping to make these vegan & gluten-free banana bread blondies adapted from her recipe. They’re really chewy, naturally sweet, and make a great afternoon snack!
These banana bread blondies are very cakey and moist, just the way I like them. They’re dense but not too heavy, so you can enjoy them for breakfast, afternoon tea, a snack, or even light dessert. I made mine in my food processor, blending together the dry ingredients first and then adding in the wet ingredients. I usually do this when I’m making any sort of cake or muffin, because I’m lazy and it requires only 1 bowl and means that I don’t have to mix the batter myself. I’ve also found I make less of a mess when I do it this way too, meaning there’s less to clean which is always a plus.
These taste like a mix between banana bread and banana cake. It’s one of the few sweet recipes I’ve made without dates, instead opting for low-glycemic coconut sugar and pure maple syrup to sweet them. This made the bars sticky to touch, which suited me just fine. There’s nothing I hate more than a dry cake or pastry!
Oat flour, made from blended rolled oats, has been my go-to gluten-free flour for ages. But I’m curious about the other gluten-free flours out there and want to start experimenting more with them. I’ve made a couple of muffins with almond flour that turned out really yummy, but I found them to be a little too heavy for me. So I’m curious: what are your favorite gluten-free flour blends/mixes?
I seriously can’t go a day without eating bananas in some shape or form. These delicious banana bread blondies are another recipe I’m adding to my ever-growing list of banana recipes. You can see more inspiration for how to use ripe bananas here. My favorite will always and forever be nicecream, but I’ve always loved baking so it’s fun turning bananas into different sweet treats that are healthy too.
If you try this recipe, please share with me on Instagram or let me know in the comments what you think!
- 1 1/2 cup rolled oats
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar
- 2 large ripe bananas
- 1/3 cup oat milk, or other non-dairy milk
- 1/4 cup maple syrup
- 2 tbsp peanut butter
- 2 teaspoons vanilla extract
- Preheat oven to 180 degrees Celcius.
- In a food processor, add rolled oats and process until broken down into a flour-like consistency.
- Add baking powder, cinnamon, and coconut sugar.
- Process until well combined.
- Add bananas, oat milk, maple syrup, peanut butter, and vanilla.
- Process until completely mixed.
- Pour into a 8x8 inch baking pan lined with parchment paper.
- Bake for 22-25 minutes, or until top is golden brown.
- Remove from the oven and allow to cool completely.
- Cut into bars and enjoy!