Instructions

• Line an 8 x 8-inch pan with parchment paper, leaving an overhang on two sides to lift the blondies out later.
• Peel and place the 4 medium bananas (about 1 cup mashed) in a mixing bowl. Mash with a fork or potato masher until mostly smooth.
• Add the 1 cup sifted coconut flour to the mashed bananas. Stir with a spatula or spoon until the flour is fully incorporated and the mixture begins to thicken. Let sit 2–5 minutes so the coconut flour absorbs moisture.
• Add the 1/2 cup almond butter and 1/2 cup maple syrup to the bowl. Mix thoroughly until you have a thick, cohesive batter. Scrape the sides and bottom of the bowl as needed.
• Fold in the 1/4 cup chocolate chips, if using, until evenly distributed.
• Transfer the batter to the lined pan. Use a spatula or the back of a spoon to spread and press the batter into an even layer, smoothing the top.
• Refrigerate the pan for 10–20 minutes, until the batter firms up and holds its shape. (Alternatively, freeze briefly to speed this step.)
• Lift the parchment out of the pan using the overhang, place on a cutting board, and cut into bars. Store in the refrigerator.