These mouth-watering vegan peanut butter blondies are gluten free, grain free, and oil free. They’re easy to make and nutritious. These treats are perfect for using up ripe bananas.
What to serve with these vegan peanut butter blondies
If you’re adding these blondies to a dessert table and would like to include another delicious treat, try these coconut candy bars. They’re quick and easy to make.
Main ingredients and substitutions
Bananas give these vegan peanut butter blondies a moist texture and add sweetness. 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 and I don’t recommend substituting other flours. 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 agave if you prefer.
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 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 the blondies at 350 degrees Fahrenheit for 55minutes (or until they’re golden brown around the edges), then let cool before enjoying.
Optional addition
For some extra crunch, sprinkle 1/4 cup chopped peanuts on top of the batter before baking.
Storage
Store these vegan peanut butter blondies in an airtight container for up to five days or freeze them for up to six months.
More vegan desserts to try
- For another tasty, nutritious, must-try vegan dessert recipe, check out this chocolate cake made with black beans.
- This buckwheat banana bread is hearty, filling, and nutritious.
- These peanut butter cookies with coconut flour have the right balance of sweet and salty flavors.
- These banana cookies are paleo diet friendly, gluten free, and vegan.
Vegan Peanut Butter Blondies
Ingredients
- 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 chopped dairy-free dark chocolate (Fairtrade certified)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- 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.
Notes
- Store these vegan peanut butter blondies in an airtight container in the fridge for up to five days or freeze them for up to six months.
- Optional addition: sprinkle 1/4 cup of chopped peanuts on top of the batter before baking.