Jump to Recipe

Grain-Free Banana Bread Blondies:

I wanted to use up my ripe bananas a different way this week, so banana bread blondies happened. These are basically banana bread in bar form but has a more cake like consistency. So if you want a different way to use up your ripe bananas, give these a try.

Ingredients you will need:

1. Pasture raised eggs
2. Vanilla extract
3. Coconut oil ( Sub butter or ghee)
4. Ripe bananas
5. Maple syrup
6. Almond butter (Substitute any nut/seed butter you have, I have tried with tahini too and loved)
7. Flaxseed meal (this is optional, if you don’t have any omit)
8. Almond flour ( I have tried substituting Tiger nut flour and it worked too)
9. Coconut flour
10. Salt and flaky salt for topping
11. Cinnamon
12. Chopped chocolate of choice

Preparing the batter:

I added my wet ingredients (except the eggs) to my food processor and processed until a smooth consistency. And then I added my eggs and processed a few seconds until all incorporated. But you can also do this in a bowl with a hand held mixer, stand mixer, or in a blender. Next I added the dry ingredients and mix. Folded in the chopped chocolate, added to a lined 8×8 baking dish, and topped with more chocolate.

Baking time:

I baked mine in my convection oven on 350 F for about 20-25 minutes. But once a toothpick comes out clean your blondies are done. Sprinkle some flaky salt on top and let cool for 15 minutes before slicing into bars.

Storing:

I like to store mine in an airtight container in the refrigerator for a few days (if they last that long). But these also are freezer friendly. I like to store mine in an airtight container or Stasher Bag in the freezer.