Description
These healthy banana blondies are gluten free and paleo friendly. They're chewy and tender with a sweet banana flavor and chunks of chocolate in every bite.
Ingredients
Scale
- 1/2 cup mashed banana (125g) about one large ripe banana
- 1/2 cup almond butter,
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 3 Tbsp coconut flour (21g)
- 1 tsp cinnamon (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup miniature dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 8" glass baking dish with parchment paper and set aside.
- In a large mixing bowl, combine the wet ingredients. This includes the mashed banana, almond butter, coconut oil, maple syrup, egg, egg yolk and vanilla extract. Whisk until well combined.
- Add in the dry ingredients (coconut flour, cinnamon, baking soda and salt) and whisk until well combined.
- Lastly, fold in the chocolate chips using a spatula or wooden spoon.
- Pour the batter into your lined baking dish. If desired, top with more miniature chocolate chips.
- Place the banana blondies in your preheated oven and bake at 350 degrees for 30-35 minutes.
- After baking, let the blondies cool to room temperature in the baking dish. I recommend setting them in the fridge overnight to chill. This makes cutting the bars much easier. However, they taste great either way!
- Store the blondies in an airtight container in the fridge, up to one week. Or in the freezer up to one month.