These banana blondies need just 4 ingredients to make and zero baking! They are soft, chewy, and use wholesome ingredients.
If you’re looking for a healthy and delicious snack, you’ll love these no-bake banana blondies. Made with just 4 simple ingredients, they’re easy to whip up and perfect for satisfying your sweet tooth without any guilt.
Table of Contents
Why this recipe works
- It’s incredibly easy to make. With just a few simple steps, you can have these blondies ready to eat quickly.
- The recipe is gluten-free and vegan, making it suitable for various dietary needs.
- The natural sweetness of the ripe bananas and maple syrup means you can indulge in a sweet treat without any added sugar.
- These blondies are perfect for meal prep. You can make a batch at the beginning of the week and have a healthy snack on hand whenever you need it.
These healthy blondies call for just four simple ingredients. If you’ve made any of our other no bake desserts before, you’ll already have everything on hand.
- Coconut flour: A low carb and gluten free flour that absorbs moisture like no other flour. A little goes a very long way, and you don’t need to worry about any coconut flavor.
- Bananas: add natural sweetness and moisture to the blondies.
- Almond butter: provides healthy fats and a creamy texture to the mixture.
Ingredient swap
If you don’t want to use almond butter, try peanut, cashew, or sunflower seed butter.
- Maple syrup: adds a touch of sweetness without the need for added sugars. It also helps bind everything together.
How to make banana blondies
You’ll need to start by lining an 8 x 8-inch pan with parchment paper. This will make it easier to remove the blondies later on.
Grab a large mixing bowl and add in the coconut flour, mashed bananas, almond butter, and maple syrup. Mix it all up until it’s fully combined,, and there are no clumps.
Transfer the mixture to the lined pan and press it down evenly with your hands or the back of a spoon. Pop the pan into the fridge and let it chill for at least 30 minutes or until it’s nice and firm.
Once the blondies are firm, take them out of the fridge and cut them into bars or squares.
- Use ripe bananas for maximum sweetness and flavor.
- Make sure to line the pan with parchment paper to easily remove the blondies.
- Add some chocolate chips or cocoa powder to the mixture for a more chocolatey twist.
- If the mixture is too dry, add a tablespoon of milk or water at a time until the desired consistency is reached.
Storage instructions
Leftovers: Store the blondies in an airtight container in the refrigerator for up to 2 weeks.
To freeze: For longer storage, freeze the blondies in an airtight container for up to 3 months.
Yes, you can use regular flour instead of coconut flour. However, you will need to heat treat the flour first and double the amount.
Yes, you can use any nut or seed butter of your choice.
While any bananas work, they are best if they are very ripe and almost black in color. This will give them a sweeter flavor and make them easier to mash.
More blondie recipes to try
Banana Blondies (4 Ingredients)
Ingredients
- 1 cup coconut flour sifted
- 4 medium bananas about 1 cup
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup chocolate chips optional
Instructions
- Line an 8 x 8-inch pan with parchment paper.
- In a mixing bowl, combine the coconut flour and banana and mix well. Add the almond butter and maple syrup and mix until a thick batter remains. Fold through the chocolate chips.
- Transfer batter to the lined pan and refrigerate for 10-20 minutes, until firm. It can also be frozen briefly.
Notes
Nutrition
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Sooooo yummy I love this recipe!!!
Could I use almond flour instead of coconut flour?
These look great!
You can try!
This recipe is a must try for any one who loves bananas and wants to eat lower carb foods.
P.S. – Adding a few chocolate chips helps sweeten it a little bit.
😀 Thanks, David
I love your recipes! Ty! How long will these last in the fridge ?
Hi! At least 1 week!
Hi! I made this today…
But it’s too wet and won’t freeze/firm up.
Suggestions? I’m thinking my almond butter was too “creamy.”
Flavor is great! But just won’t firm up!
Thanks!
Hi! It must be that, or perhaps too much banana used- Try adding more coconut flour
Well, these TASTE great, but mine didn’t set! I followed the recipe exactly except I used almond butter instead of cashew…maybe that was my problem? We’ve just been eating them with ice cream – yum!
Hi Shuana! It could be because you may have used a little bit more banana. Try adding some syrup or even liquid to help it hold together 🙂
Is it possible to substitude the almond butter with greek yoghurt?
I’ve never tried that.
Hmmm … just made these and froze for 20 minutes before giving them to my taste-testers. They really were more like a cold pudding consistency rather than a cake-y or brownie-y consistency. Add more coconut flour? Thanks!
That is correct 🙂
So I made these with these (followed recipe, but subbed peanut butter) and they came out having a gritty texture. The banana flavor is nice but I’m completely put off by the texture. Any tips?
Sounds like it is the brand of your coconut flour 🙂 Ensure it is sifted.
Hello! What size tray would you suggest?
Hi there! an 8 x 8 Inch would be fine, but use a smaller one for thicker blondies 🙂
Would it work if I use all purpose gluten free flour?? I have Bobs Red Mill gluten free flour..
Hi Becca! I’ve never tried this with bob’s Gluten Free flour, but it could work with gluten free oat flour- You’ll need to add more than the recommended amount here 🙂
Perfect for the really hot summer days we’re having right now – no oven needed! Have to have little pieces though – unfortunately my body knows that non-refined sugar and non-dairy butter are not non-fattening :).
Thanks so much for the feedback, Kaleb! Hope it’s cooling down for you!
Is it possible to give the macros
Hi Lori! Sure thing- If you go to myfitnesspal.com, it will provide it for you 🙂 Enjoy!