Banana Blondies
These Banana Blondies are SO EASY! Naturally sweetened with ripe bananas and gluten-free coconut flour, they’re a chewy, wholesome treat for any occasion.
Servings: 9 servings
Ingredients
- 1 cup coconut flour sifted
- 4 medium bananas ripe (about 1 cup mashed)
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, mash the ripe bananas with a fork until smooth, about 1 cup mashed.
- Add the almond butter and maple syrup to the mashed bananas. Mix well using a whisk or spoon until combined.
- Sift the coconut flour into the wet mixture and stir until a thick batter forms.
- Gently fold in the chocolate chips, if using.
- Pour the batter evenly into the prepared baking dish, spreading with a spatula.
- Bake for 25-30 minutes, or until edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the blondies cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack before slicing.
Equipment
- Mixing Bowl
- Whisk or Spoon
- Baking Dish
- Parchment Paper
- Measuring Cups
Notes
- Use ripe bananas only to maximize natural sweetness and moisture.
- Sifting coconut flour prevents clumps and ensures a smooth batter.
- Watch baking time carefully to avoid drying out the blondies.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze individual squares wrapped tightly for up to 3 months.