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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.
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!