Banana Blondies
This post may contain affiliate links. See my disclosure policy.
These banana blondies are soft and chewy and use only 4 wholesome ingredients. I love that there’s NO baking required!
These banana blondies were supposed to be baked, but during recipe testing, I found that the batter baked up dry and crumbly. Instead of adding eggs and moisture, I decided to just skip the oven and enjoy them as is.
They’re made with ripened bananas, creamy almond butter, and a touch of maple syrup. The results are soft, chewy bars that taste like banana bread, but ready in a fraction of the time.
I love them slathered with honey peanut butter on top, and my partner makes sure I fold through plenty of chocolate chips for him.
★★★★★ REVIEW
“This recipe is a must-try for anyone who loves bananas and wants to eat lower-carb foods. P.S. – Adding a few chocolate chips helps sweeten it a little bit. – David
Table of Contents
Key Ingredients
Here’s what goes into banana blondies, along with my kitchen notes. Full measurements are in the recipe card below.
- Coconut flour. Naturally lower carb and gluten-free, I love using this flour because it absorbs liquids well and gives the blondies a cakey texture.
- Ripe bananas. Adds natural sweetness and moisture to the blondies. Use the ripest bananas possible, as they’re the sweetest (I wait until mine are almost black- it’s very risky but worth it).
- Almond butter. It acts as a binder here, holding everything together without needing eggs. I use my homemade version, but any natural almond butter with no added sugar works. You can replace this with peanut butter, cashew butter, tahini, or sunflower seed butter.
- Maple syrup. Adds a touch of sweetness and helps bind everything together. I tested these with honey and agave, and they worked well with both.
- Chocolate chips. Optional, but my partner says they are non-negotiable.
How to make banana blondies
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.
- My homemade brown butter frosting. This is how I serve it to guests. 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. My partner eats it straight from the saucepan.
- Add mix-ins. I add crushed walnuts for crunch and my partner’s non-negotiable chocolate chips. David also recommended chocolate chips in the comments, and he was right.
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
Yes, but you’ll need to heat treat the flour first since this is a no bake recipe (spread it on a baking sheet and bake at 350°F for 5 minutes). You’ll also need to double the amount since regular flour absorbs far less liquid than coconut flour.
Yes- oat flour works well here and is a 1:1 swap. It gives a slightly chewier texture, which some readers actually prefer.
4-Ingredient Banana Blondies
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
More blondie recipes
- Peanut butter blondies– Flourless, 5 ingredients, and a dessert for peanut butter lovers.
- Keto blondies– It took me almost 20 tries to get these blondies just right.
- Vegan blondies– These are the blondies that all my friends and family request.
Originally updated April 2023
Which banannas would be better? Softer or rippe?
Looks so tasty. Bananas are my favourite fruits. Especially in desert.
Never used bananas in maming bars. Really love bananas so will try.
Hi Armin, I only have frozen bananas. Will that work, or be too mushy?
Probably too mushy, but you can thaw it first.
These are really good for a healthy, sweet treat. I added a pinch of sea salt to bring out some of the flavors. Great easy, no bake way to use bananas
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.
Hey, these tasted so great I made them for a second time!
Both times they’ve turned out a little mushy though and the only way they firm up is if I leave them in the freezer overnight (but the firmness doesn’t last long!). Have you got any suggestions for getting them to come out a bit firmer?
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!
Oh, so good! I made half the recipe (just to test it out) and rolled them into bites instead. Took them for a spin in some cocoa and I have found my new favorite snack! Thanks!
🙂 YAY! That makes me so happy, Luna!
Hi these sound wonderful. How much does one batch make?
Hi Deidra! I made around 9 pieces 🙂
My banana and flour mixture wasn’t crumbly at all? Really sticky? Do I need to add more flour?
Hi there! It should be quite crumbly- Did you use too much banana? If so, add a dash more coconut flour 🙂
HI, I try not to use added sugars, even maple syrup…can you sub more bananas? or a date puree? Thanks!
Hi Tara! I haven’t tried it myself sorry- You could try more banana but you may need a fair bit more to reach a decent sweetness level.
These look great but my daughter has a nut allergy. Any alternative ingredient for the nut butter?
Hello Pam! Is she able to tolerate soy nut butter or sunflower seed butter? 🙂
Ah yes – maybe sunflower seed butter – if I can find some in the grocery shop.
Does it have to be coconut flour, or if we eat wheat will whole wheat flour work?
Hi there! Unfortunately, I haven’t tried it with whole wheat flour. The beauty of coconut flour is how absorbent it is- It’s like a sponge. The closest I could recommend may be oat flour but you’d need to add some honey or sticky sweetener to help bind it.
I made these and they never did set. Maybe I had too much banana not enough flour? Thanks for your advice they were still good!
Hi Nichole! 🙂 Sometimes if your banana is too large, it would still be crumbly! I’d recommend adding a dash more dairy free milk to firm up- when liquid meets coconut flour, it absorbs really well 🙂
Mmmm these sound tasty 🙂
Can I make these with regular white flour and still get the same results?
Hey Bethany 🙂 I wouldn’t use regular white flour- It’s not the best tasting when not baked- Can you use oats at all?
Yes! Should I ground them up to make oat flour to use in place of the coconut flour?
amazingly delicious!!! my 3 yr old just grabbed it from the fridge and started eating it up with a spoon. he said – this is a yummy cake! LOL …thanks!
Hhahaha you have one VERY smart 3 year old 🙂
The beauty of only cooking for me is that I never really -need- to cook — I just whip out the cereal and milk 😉 PS – I need these in my life.
These are so good!!!
I’ve been freezing your balls. You’re right, they are even more fantastic that way!!
🙂 YAY!
We all like a good challenge, right? I love banana bread and I love how much easier than banana bread these are!
🙂 Thanks Heather!
I could get down with these!! So simple, yet they sound SO tasty. Gah.
Right? Thanks so much, Jess!
This looks delish! I wish I could just whip something up like that. Usually my fridge is barren because I shop every day.
Haha story of my life!
you are such a good friend!!!
Thanks Dixya!
I went to World Market yesterday and thought of you when I saw Bounty bars, which I had never actually seen before your blog. No relation to this post whatsoever. That is all.
hahahahaha. I saw an Amish person. I thought of you 🙂
Ooh, I love banana bread, and I just made your banana bread bites yesterday! These are next. 😉
Oh yes! Thanks so much, Emily!
How are these blondies NO BAKE?! What are you–a baking wizard?!
Just joking, yes you are 😉 anyways, I always whip up a smoothie or coconut flour pancakes if I’m ever in a rush! Super delicious–and you can have pancakes for dinner, right?
I’m actually really weak when it comes to meat substitutes–tofu, mock meats, you name it. I know, they’re not good for you, but I love them so much!
Thanks so much, Cassie- I am Harry Potter!
If I showed up to your house for dinner and you just picked up take-out, then I would throw it back in your face. And then I would make you go into the kitchen and make me a sub. And then some of these banana bread blondies as punishment for thinking you could just get take-out in the first place. Haha! Well done, mate!
How rude! But….the deli has bacon!!!!
Haha the conversations with my friends are very different….
Friends- “You want me to bring wine, right?”
Me- “Duh.”
Friends- “What are we having for dinner?”
Me- “I dunno, Riley will figure out it.”
You’re slowly convincing me that I’m completely missing out on life by not having coconut flour in my pantry. And that these sound amazing. I love desserts with banana in them!
Okay. You need coconut flour. PLEASE. I will down a bottle of wine if you do.
ARMAN!!!!! These speak to me Love banana bread with chocolate chips. Know I will love these even more. ‘Cuz guess what? The oven’s still broken, new one doesn’t arrive ’til next week…these will be the perfect quick weekend snack for the collective sweet tooth (teeth?) at our house….
What? Oh no! Confession- I broke my mum’s oven before I left to come here 🙂
Yum! I love when I have all of the ingredients for a recipe I want to make 🙂 I liked the gardein crumbles when I tried them/reviewed them last year. I don’t eat the faux meat often but I should really buy it again.
They were quite impressive for a meat substitute!
Dear Arman, being a foodie blogger has its perks, doesn’t it? …I know the feeling. Everyone assumes I want to to always be cooking, but sometimes it’s nice to be treated and not have to lift a finger. Some don’t always appreciate it…could be worse though. These banana bread blondies looks wonderful. Again that rich, dense texture is irresistible to me. Pinning for later. Take care my friend and have a wonderful weekend, Catherine
That’s so true! Thanks so much, Catherine! 🙂
These look like the absolute perfect consistency!
Thanks so much, Rachel 🙂
Your 5 minute recipes hook me every time. I’m overwhelmed by lack of time and like you saw yesterday, my kids expect paleo treats on the regular 🙂 Also if you can do more subway copycats that would be awesome!
Haha for sure! Thanks Michele!
Yes please! I need to figure out how to not bake things, because all of your creations look AMAZING. I just discovered the deliciousness that is cashew butter. And now I want it in ALL THE THINGS. Like these babies. Pinned!
What? You just discovered it? It’s SO GOOD! Thanks, T!
OMG you were right! I love it! They look so unbelievably appealing. That texture….. MUST MAKE ASAP! I brought like 5 kg in chocolate chips, toffee chips, pb chips… back home. I fear they won’t last me two month.
When I have no time and have to make something quick I make cookies. You know which ones. And would you want to guess which famous Subway sandwich is NOT on the German menu?
Hahaha bratwurst!!