Healthier Vegan Banana Blondies

These vegan banana blondies are light and cake-like yet also rich, like a cross between banana bread and a healthy blondie! Easy to whip up when you have a couple of overripe bananas on hand, they're also gluten-free and easily made nut-free, if needed. Try them warm with a scoop of vanilla oat milk ice cream!

banana blondies with melty warm chunks of chocolate on top

My oil-free banana brownies are one of the most popular recipes on the blog. The cocoa and bananas come together to create a light brownie that tastes so much better than the sum of its parts!

So I figured why not transform that recipe into a banana blondie, with chocolate chips added to the batter and hand-chopped chunks of chocolate added to the top for glorious, pools of melted chocolate!

The batter for these vegan blondies is also nut-free since we're using tahini instead of the almond butter used in the brownies. Simply omit the walnuts for a nut-free vegan dessert.

blondies cut with one on side showing moist texture

What You'll Need

Equipment: You'll need a mixing bowl, one smaller bowl, parchment paper, an 8-inch square baking pan, and the following ingredients:

2 large overripe bananas - they should have a lot of dark spots and smell very sweet
tahini paste - or a smooth, runny nut butter
non-dairy milk - I used unsweetened oat milk but other types are fine, too.
coconut sugar - this adds a warm, caramel-y flavor and subtle sweetness
pure vanilla extract
apple cider vinegar - this reacts with the baking soda to help the blondies rise and bake evenly
fine oat flour
baking powder and soda - for leavening
walnuts - these are optional but do add nice crunch! Pecans would also taste great.
dairy-free chocolate chips or chopped dark chocolate - I like to use chopped bar chocolate for the tops because it melts better than chocolate chips

How To Make Vegan Banana Blondies

Prep is easy! Here's a quick summary to give you an overview of the process.

Scroll down to the recipe for full step-by-step instructions.

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Preheat oven to 350 degrees F. Mash the bananas in a mixing bowl, and add the tahini, milk, vanilla, vinegar, and coconut sugar.
In a separate bowl whisk together the dry ingredients. Add dry to wet, and stir to combine. Fold in chocolate chips and walnuts, reserving a palmful of nuts for the top.
Pour batter into a parchment-lined 8-inch baking pan. Sprinkle walnuts and chocolate chunks on top, and bake for 23 to 27 minutes.
Cool in the pan for 15 minutes, then transfer to a cooling rack for another 20 to 30 minutes before slicing into squares.

4-photo collage of mixing batter, pouring into pan, topping with chocolate and walnuts, and cooling

FAQs and Tips

What is a blondie anyway?

Blondies are essentially the vanilla version of a brownie. They're usually made with flour, butter, eggs, and brown sugar, and contain nuts like walnuts or pecans. So with the addition of banana, you can already tell these aren't traditional. On top of that, they're vegan and healthy-ish!

Are these rich and dense like traditional blondies?

Not really, the batter for these banana blondies is actually oil-free and refined sugar-free, so they're on the lighter side. However, they are fairly sweet! Expect a moist, banana-y, gooey-yet-cake-like texture that won't leave you feeling stuffed. But with the chocolate and walnuts they're still a very satisfying dessert.

What can I substitute for oat flour?

I haven't tested these blondies with other flours yet but suspect another whole-grain flour will work.

How long do they keep?

I like to play it safe and store the blondies in the refrigerator. Similar to other moist baked goods, it's best to enjoy them within 4 to 5 days.

Can I freeze banana blondies?

Definitely! Just make sure they're cool, then place in an airtight container and freeze for up to a month. They thaw fairly quickly, so move them to the fridge an hour or two before you plan to eat/serve.

4 banana blondies stacked against white background

Ideas for Serving

After the recommended cooling time, the blondies are still slightly warm in the middle, which means irresistible, melted chocolate chips. Enjoy right away with a glass of homemade oat milk or a scoop of your favorite vegan ice cream!

Leftover banana blondies can be enjoyed straight from the fridge, although they're even better slightly warm. About 15 seconds in the microwave does the trick. Prepare to swoon!

If you're a fan of yogurt, these taste fantastic with a dollop of cool and tangy plain cashew yogurt or your favorite sweetened vanilla yogurt.

sliced blondies with gooey melted chocolate chunks on top

Recipe

overhead view of cut blondies on parchment paper

Vegan Banana Blondies

Author: Lori Rasmussen, My Quiet Kitchen

These healthier vegan banana blondies are light yet rich and moist, like a cross between banana bread, cake, and a blondie. Made with tahini and natural sweeteners, these vegan blondies are gluten-free and easily made nut-free!

5 from 10 votes

Servings: squares

Prep:10

Cook:25

cooling time:30

Total Time:1 5

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Equipment

Ingredients

Dry ingredients:

1 ½ cups oat flour (150 g) - Use certified gluten-free oat flour if needed.
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt

Wet ingredients:

1 cup mashed overripe banana (about 2 large bananas) - Use bananas with a lot of dark spots.
⅓ to ½ cup tahini (use ½ cup for richer blondies) - Or sub your favorite nut/seed butter; will alter flavor and color.
¼ cup unsweetened plant milk, such as oat or soy
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
¼ cup coconut sugar - Or your favorite granulated sweetener.

Additions:

⅓ cup dairy-free chocolate chips - Plus more for the top if not using dark chocolate listed below.
⅓ cup chopped raw walnuts, divided - Omit for nut-free.
1 ½ ounces dairy-free dark chocolate, chopped, optional - For sprinkling on top.

Instructions

Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper.
Place peeled bananas in a mixing bowl and thoroughly mash with a fork. Add the tahini, milk, vanilla, vinegar, and sugar. Whisk until combined.
In a separate bowl whisk together the oat flour, baking powder and soda, and salt. Pour dry ingredients into the banana mixture, and stir to combine. Fold in the chocolate chips and most of the walnuts, reserving a palmful of nuts for the top.
Transfer batter to the prepared pan, and sprinkle the top with chocolate chunks and reserved walnuts. Bake for 23 to 27 minutes or until the center appears set and gives only slightly when pressed.
Allow to rest in the pan for 15 minutes, then lift out by parchment paper onto a cooling rack. Let the blondies cool for at least 20 to 30 minutes before cutting into squares.

Notes

Store blondies in an airtight container in the refrigerator for up to 5 days. If you need to stack them, just fold over the existing parchment paper or place a new piece of parchment between the layers to keep them from sticking together.

Banana blondies can also be frozen. From frozen, they thaw fairly quickly. Transfer to the refrigerator about an hour or two before serving.

Serving Suggestions

These taste great straight out of the fridge and even better when slightly warm! Warm them in the microwave for 15 to 20 seconds, and serve with whipped coconut cream or vanilla oat milk ice cream. Delicious!