Vegan Banana Blondies
User Reviews
5
Vegan Banana Blondies
Description
These Vegan Banana Blondies rely on overripe bananas and oat flour to create a naturally sweet, dense base without eggs or dairy. Tahini adds creaminess and subtle nuttiness that complements the banana flavor. The addition of apple cider vinegar reacts with baking soda and powder for leavening, providing a gentle lift.
Incorporating dairy-free chocolate chips and walnuts enriches the blondies with varied texture and flavor contrast. Baking in a lined pan until the center is set ensures a fudgy middle and slightly crisp edges. Resting before cutting helps the texture firm up for clean squares.
They store well refrigerated and freeze nicely for longer keeping. Slight warming enhances flavors and pairs well with plant-based creams or ice creams for indulgence.
Ingredients
Dry ingredients:
- 1 ½ cups oat flour Use certified gluten-free oat flour if needed, 150 g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt fine sea salt
Wet ingredients:
- 1 cup banana Use bananas with a lot of dark spots, mashed overripe, about 2 large bananas
- ⅓ to ½ cup tahini Or sub your favorite nut/seed butter; will alter flavor and color, use ½ cup for richer blondies
- ¼ cup unsweetened plant milk such as oat or soy
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- ¼ cup coconut sugar Or your favorite granulated sweetener.
Additions:
- ⅓ cup dairy-free chocolate chips Plus more for the top if not using dark chocolate listed below.
- ⅓ cup walnuts Omit for nut-free, raw, chopped, divided
- 1 ½ ounces dairy-free dark chocolate For sprinkling on top, chopped, optional
Instructions
- Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper.
- Place peeled bananas in a mixing bowl and thoroughly mash with a fork. Add the tahini, milk, vanilla, vinegar, and sugar. Whisk until combined.
- In a separate bowl whisk together the oat flour, baking powder and soda, and salt. Pour dry ingredients into the banana mixture, and stir to combine. Fold in the chocolate chips and most of the walnuts, reserving a palmful of nuts for the top.
- Transfer batter to the prepared pan, and sprinkle the top with chocolate chunks and reserved walnuts. Bake for 23 to 27 minutes or until the center appears set and gives only slightly when pressed.
- Allow to rest in the pan for 15 minutes, then lift out by parchment paper onto a cooling rack. Let the blondies cool for at least 20 to 30 minutes before cutting into squares.
Notes
- Store blondies in an airtight container in the refrigerator for up to 5 days; use parchment paper between stacked layers to prevent sticking.
- They freeze well and can be thawed in the refrigerator 1–2 hours before serving.
- For serving, warm slightly in the microwave for 15–20 seconds and pair with whipped coconut cream or plant-based ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 140kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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