Chocolate chip banana blondies (gluten free, vegan)
These chocolte chip banana bread blondies are the perfect mix between brownies and healthy banana bread. They're easy to make, allergy friendly and are the perfect healthy dessert option.
5 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 231 |
| Fat: | 12 g |
| Carbohydrates: | 29 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 109 mg |
| Fiber: | 2 g |
| Sugars: | 17 g |
| Calculated per serving. | |
Serves: 9
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Organic Oat Milk
- 222 Banana, mashed
- 0.5 cup0.5 cup0.5 cup Peanut Butter
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup Primal Palate Gluten-free All-Purpose Flour
- 0.25 cup0.25 cup0.25 cup Brown Sugar
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.25 cup0.25 cup0.25 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
- 0.25 cup0.25 cup0.25 cup Pascha Organic Vegan White Baking Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- In one bowl, mix milk, bananas, peanut butter, and maple syrup.
- In another bowl, mix flour, sugar, baking powder, and baking soda.
- Slowly add wet ingredients to dry and mix well.
- Into a nonstick 9 X 9-inch baking dish, pour batter.
- Bake for 20 to 25 minutes.
- Remove from oven and immediately top with chocolate chips.
- Let chocolate chips melt on top and let cool for 15 minutes before serving.
Notes
A version of this recipe is featured in my cookbook "EASY, ALLERGY FREE COOKING" by Kayla Cappiello
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