Remember those Chocolate Chip Blondies that went viral earlier this year? Well if your mind was blown then, prepare for it to really be blown now. Introducing my chocolate chip blondies, but with an UPGRADE. That’s right, we’re taking it to the next level with these Peanut Butter Banana Chocolate Chip Blondies.
I started playing around with bananas in my recipes again because we’re back in lockdown and banana was for sure the theme of Quarantine 2020. BUT ALSO, using bananas means I don’t necessarily have to use eggs, and therefore my vegan followers have a recipe that is great and super fun for them, too!
I made these recipes THREE TIMES: just dairy-free, vegan, and chocolate! And I’m stoked to say all three versions came out amazing! And now I am very, very full.
What You Will Need:
2 ripe bananas (when mashed is roughly ~.9 cup)
1.5 cup almond flour
1/3 cup coconut sugar
1/3 cup peanut butter
1 egg (See below for vegan substitute)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
dash of cinnamon, salt
OPTIONAL: Up to 2 Tablespoon Nut Milk
FOR VEGAN: leave out egg. Add 1/4 cup almond milk instead.
The optional 2 Tablespoon nut milk listed above applies here, too. So in total you may do 1/4 cup + 2T nut milk.
For CHOCOLATE: add 1/4 cup cacao to both the non-vegan and vegan recipe!
What You Will Do:
In a large bowl, mix your almond flour, coconut sugar, baking soda, baking powder, salt, and cinnamon.
In a small bowl, whisk your egg. Add mashed banana, vanilla, and peanut butter. DO NOT add nut milk here.Combine.
*vegan bakers, you CAN add your 1/4 cup nut milk here.
Pour the batter from the liquid bowl into the larger bowl with the dry ingredients and combine.
If you feel your batter is too thick, you can add up to 2 Tablespoons of nut milk. It is not necessary.
Add your chocolate chips! It’s always fun having them in the blondies, as well as on top.
Add a sheet of parchment paper to your 9×9 baking tray, and pour in your batter.
Add more chocolate chips on top!
Bake at 350 degrees for 20 minutes. Check by sticking in a knife. If the knife comes out clean, and your blondies are nice and bronzed on top, your are done! If they need more time, they will need at most 3 minutes.
Remove from oven and be sure to let them cool off before cutting!! The banana makes them nice and gooey, so you don’t want them to crumble and fall apart!!
For my vegan bakers, this is what yours will look like (below)! Removing the egg simple takes away the smoother texture on top, but they are JUST as gooey and delicious!