Vegan Peanut Butter Blondies

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.

Main ingredients & substitutions

Bananas give these 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.

Blondies stacked next to some bananas.

How to make these vegan peanut butter blondies

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.

Mashed bananas in a bowl.

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).

Raw blondie batter in a glass baking dish.

The last step is to bake the vegan peanut butter 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.

Six blondies next to some ripe bananas.

More vegan desserts to try

Vegan Peanut Butter Blondies

These vegan peanut butter blondies are easy to make and perfect for a nutritious dessert or snack. These gluten-free blondies are a tasty way to use up ripe bananas.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 188kcal

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 dairy-free dark chocolate (chopped)
  • 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.

Nutrition

Calories: 188kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 257mg | Fiber: 6g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg