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!
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.
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.
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!