Vegan chocolate chip banana blondies are the perfect snack, post-dinner treat, breakfast… whatever you want them to be! I’m always looking for new ways to use ripe bananas I have in my kitchen and these banana blondies may be my new favorite way. They’re so easy to throw together and stick in the oven, plus they make your kitchen smell amazing!! Fold in some mini chocolate chips and you have a warm, banana bread-like square of goodness.

Vegan Chocolate Chip Banana Blondie Ingredients

Bananas: You’ll of course need bananas for this recipe – use two of them, as ripe as possible. Ripe bananas are very sweet and easy to mash up. If your bananas aren’t quite there yet and you can’t wait (believe me I get it), just be sure to mash them up until there are no chunks left. Adding a little extra maple syrup will make up for the sweetness.

Flax Eggs: Flax eggs are a great alternative for regular eggs when looking for a vegan alternative. While flax eggs don’t always work in every single recipe, I’ve found that they work perfectly for this recipe. All you need to do is combine two tablespoons of ground flax with six tablespoons of water, and let it sit in the fridge for 15 minutes.

Maple Syrup: Aside from the banana itself, the sweetness of the blondies comes from maple syrup. I often use maple syrup in my recipes because it’s an unrefined sugar option that is not processed like cane sugar. If you prefer a less sweet taste, feel free to opt just two tablespoons of maple instead.

Coconut Oil: While coconut oil is definitely the best option for the banana blondies, any other neutral oil like avocado oil or even olive oil will work. If you use coconut oil you won’t get any kind of coconut taste in the blondies, don’t worry! Be sure to melt it before adding it to the batter.

Almond Flour: Almond flour helps thicken up the blondie batter and makes the final product super fluffy. I don’t recommend subbing the almond flour for another flour because it doesn’t exactly have a 1:1 ratio with another flour. I haven’t tested this recipe with other flours yet.

Salt & Cinnamon: The only spices you need to make this recipe are salt and cinnamon. The salt is definitely optional but does help bring out the natural flavors of the blondies and compliments the sweetness well. Cinnamon adds a warmth to the recipe and makes every bite extra tasty!

Chocolate Chips: For this recipe, I use Enjoy Life mini chocolate chips because they’re a dairy-free option that I love. You of course don’t have to use mini chocolate chips but, come on, they’re so fun! Feel free to use any brand of chocolate chips that you like.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

VEGAN CHOCOLATE CHIP BANANA BLONDIES

Recipe by jenneatsgoood

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 ripe bananas, mashed
2 flax eggs (see note)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 + 1/2 cups almond flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3/4 cup mini chocolate chips

Directions

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Prepare the flax eggs by combining two tablespoons of ground flax with six tablespoons of warm water, and placing in the refrigerator for 15 minutes.
In a large mixing bowl, mash the bananas until there are no large chunks left. Whisk in the set flax eggs, maple syrup, melted coconut oil and vanilla extract.
Add the almond flour, baking soda, salt and cinnamon to the bowl and carefully combine the wet and dry ingredients without over-mixing.
Fold in about half of the chocolate chips, then transfer the batter into the baking dish lined with parchment. Spread out the batter evenly with a spatula and top it off with the remaining chocolate chips.
Bake the blondies for 35-45 minutes, allowing the mix to fully cook. Check for doneness by using a toothpick and remove the dish from the oven when the toothpick comes out clean.
Let cool completely before removing the parchment paper and slicing the blondies into 16 even squares, or 9 squares for bigger pieces.

Notes

To make the two flax eggs, combine two tablespoons of ground flax seeds with six tablespoons of warm water, then refrigerate for 15 minutes. The texture should be slightly sticky after it has set.