These mouth-watering peanut butter banana blondies are vegan, gluten free, and oil free. They’re easy to make, freezer-friendly, and nutritious.
These treats are a delicious plant-based dessert or snack. You can make these in advance and store them in an airtight container for up to five days or freeze them for up to six months.
Main ingredients & substitutions
Bananas are the star ingredient of these vegan blondies. Be sure to choose bananas that have plenty of brown spots so you’ll know they’re ripe enough. If you use bananas that are under ripe the end results won’t be as sweet.
I used coconut flour in this recipe because I wanted these blondies to be grain free and high fibre. Coconut flour is available at many grocery stores these days or you can order it online.
These blondies are sweetened with maple syrup, but you can substitute honey if you prefer (and if you don’t need these to be strictly vegan). I prefer to use maple syrup because it adds a relatively neutral sweetness that doesn’t overpower the flavour of the bananas in this recipe.
This recipe calls for natural smooth peanut butter. Be sure to use peanut butter that doesn’t contain any added sugar or salt. The only ingredient on the jar should be peanuts. You can also easily make your own peanut butter at home if you have a food processor or high powered blender.
For a peanut free version of these banana blondies, you can substitute almond butter or cashew butter instead of peanut butter. Or to make these entirely nut free you can use pumpkin seed butter or sunflower seed butter instead of peanut butter.
How to make them
Start by preheating the oven, then mash the bananas in a large mixing bowl. I like to use a potato masher to do this but you can use a fork if you don’t have a potato masher.
Once the bananas are mashed, add the maple syrup, peanut butter, vanilla extract, salt, and cinnamon. Mix well (I find it’s best to use a whisk).
Next you’ll add the coconut flour and mix once more before transferring the batter to a parchment paper lined 8 inch square baking dish. Be sure to spread the batter into an even layer before sprinkling the chopped dark chocolate on top (or you can substitute vegan chocolate chips if you prefer).
The last step is to bake them at 350 degrees Fahrenheit for 55minutes (or until they’re golden brown around the edges), then let cool before enjoying. Makes approximately twelve vegan peanut butter banana blondies.
For some extra crunch, sprinkle 1/4 cup chopped peanuts on top of the batter before baking.
More vegan desserts to try
For another tasty, nutritious, must-try vegan dessert recipe, check out this black bean chocolate cake. It’s easy to make and intensely chocolaty.
Or try this vegan cashew cheesecake. It’s rich, decadent, and has the perfect balance of creaminess and tanginess.
Peanut Butter Banana Blondies (Vegan & Gluten Free)
- 4 large ripe bananas
- 1 cup coconut flour
- 1/2 cup natural smooth peanut butter (with no added sugar or salt)
- 1/3 cup maple syrup
- 1/4 cup dairy free dark chocolate (chopped)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and mash them well using a potato masher or fork.
- Add the maple syrup, peanut butter, vanilla extract, cinnamon, and salt, then use a whisk to mix well.
- Add the coconut flour and use a spoon to mix once more.
- Transfer the blondie batter to a parchment paper lined 8 inch square baking dish and spread the batter in an even layer.
- Sprinkle the dairy free dark chocolate on top.
- Bake at 350 degrees Fahrenheit for 55 minutes or until they’re golden brown around the edges.
- Let cool before serving.
- Makes 12 blondies.
- Store the blondies in an airtight container in the pantry or fridge for up to five days or freeze for up to six months.
- Optional addition: sprinkle 1/4 cup of chopped peanuts on top of the batter before baking.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.