These Bangin’ Banana Bread Blondies, as well as having alternation my secondary school English teacher would be proud of, really live up to their name.
They are product of the utter panic of realising I had 5 brown bananas in the fruit bowl, all in rapid decline, and needing to come up with a use for them.
These blondies have no refined sugar, and I make them gluten and dairy free using soya yogurt and gluten free flour/protein powder. They are another great example of how you can eat healthy, nutritious food, and enjoy it.
At around 60 cals a blondie (based on the size depicted) and with nutritious ingredients these can be enjoyed as a treat or a snack or whenever you fancy.
If nothing else – this recipe is worth making just for the way your kitchen smells afterwards. Divine.
Banana Bread Blondies
Healthy blondies that taste incredible? yes please!
- 200 g banana mashed
- 100 g apple puree or another 100g of Banana
- 60 g cashew butter
- 100 g yogurt soya/ dairy free if needed
- 100 ml cashew milk
- 65 g coconut flour
- 65 g oats
- 25 g protein powder or flour gluten free if necessary, I use pea protein powder
- 2 medium eggs beaten
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 80 g truvia or sweetener
- Chocolate chips Optional, I use pieces of ombar
Pre-heat the oven to 190C.
Whisk the egg and add the mashed banana and apple sauce (or extra banana).
Next add the sweetener, cashew butter and yogurt and mix.
Add the flours, protein if using, oats, baking soda and cinnamon and combine.
Lastly, add the cashew milk and mix thoroughly. Mix in the chocolate or save and add to the top once it's in the tray.
Pour into a lined baking tray and bake for 17-20 mins until golden and a skewer test comes out clean.
Since first making these I have not only made a few other blondie recipes (nut free and vegan ones – something for everyone!) but I have also played about with the flours I use. My go to currently is no protein powder and a combination of buckwheat flour, coconut flour and oats. I always ensure the same weight of flour/powder ingredients is the same but I mix up the type I use and it works.
Though it is worth noting, the more coconut flour used, the more milk or milk alternative may need to be added as it absorbs liquid more than other flours!