Banana Blondies
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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
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!