Banana Blondies

These banana blondies are soft and chewy and use only 4 wholesome ingredients. I love that there’s NO baking required!

Looking for more healthy dessert bars? Try my zucchini bars, strawberry oatmeal bars, and sweet potato brownies next. 

If you’re looking for a healthy treat to satisfy your sweet tooth, you’ll love my no-bake banana bread blondies. 

They’re made with ripened bananas, creamy almond butter, and lightly sweetened with a touch of maple syrup. The results speak for themselves: soft, chewy bars that taste exactly like banana bread–but ready in a fraction of the time!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make banana blondies
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More blondie recipes
8. 4-Ingredient Banana Blondies (Recipe Card)

Why I love this recipe

• A no-bake recipe. Yes, believe it or not, these blondies come together entirely in the fridge, with no oven needed!
• They’re easy to make. With just a few simple steps, you can have these blondies ready in no time. 
• Bursting with banana flavor. Sorry, banana bread–these banana blondies are the new fan favorite. 
• Diet-friendly. Without trying, these blondies are gluten-free, dairy-free, refined sugar-free, and egg-free.

Ingredients needed

• Coconut flour. A low carb and gluten-free flour that absorbs moisture like none other. A little goes a long way, and you don’t need to worry about coconut flavor.
• Ripe bananas. Adds natural sweetness and moisture to the blondies. Use the ripest bananas possible, as they’re the sweetest. 
• Almond butter. Provides healthy fats and a creamy texture. Make your own (my homemade almond butter!), or look for one with no added sugar. You can replace this with peanut butter, cashew butter, tahini, or sunflower seed flour.
• Maple syrup. Adds a touch of sweetness and helps bind everything together.
• Chocolate chips. Optional, but what is a banana dessert without some chocolate chips?

How to make banana blondies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line an 8×8-inch baking dish with parchment paper, grease with cooking spray, and set aside. 

Step 2- Make the batter. In a large bowl, combine the coconut flour and mashed banana. Add the almond butter and maple syrup and mix until a thick batter remains. Stir in the chocolate chips.

Step 3- Refrigerate. Pour the batter into the lined pan and refrigerate for 10-20 minutes, until firm.

Arman’s recipe tips

• Adjust the texture. I’ve found that every brand of coconut flour is slightly different. If your batter is too dry and crumbly, add a tablespoon of milk or water and mix until you get the right consistency.
• Enhance the flavor of the batter. Add a pinch of salt to bring out the sweeter flavors, or top the bars with light brown sugar and lightly press it into the bars. 
• Serve with brown butter frosting. Melt butter in a saucepan over medium heat until it browns lightly and has a nutty aroma. Then, whisk the butter with powdered sugar, vanilla extract, and a little milk until you have a thick frosting. 
• Add mix-ins, like walnuts, candy buttons, or raisins.

Storage instructions

To store: Store leftover blondies in an airtight container in the refrigerator for up to two weeks. 

To freeze: Transfer blondies to a freezer-safe container and freeze for up to six months. Wrap the bars between sheets of parchment paper so they don’t stick together. 

Frequently asked questions

More blondie recipes

• Peanut butter blondies
• Keto blondies
• Vegan blondies

Originally updated April 2023, updated and republished June 2024