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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!
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
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.
★★★★★ 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
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
Yes, you can use regular flour instead of coconut flour. However, you will need to heat treat the flour first and double the amount.
More blondie recipes
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
Originally updated April 2023, updated and republished June 2024
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!