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Whether vegan or not, you will enjoy these vegan banana nut blondies. It is so easy to put together and it’s a great way to put those overripen bananas to good use! You won’t regret making this!
These vegan banana nut blondies are a game-changer, proving that plant-based baking can be just as delicious as traditional treats. With their easy preparation and irresistible flavor, they have become our household favorites. We enjoy them with a cup of coffee or tea (or milk for the kids!) or pack them for an on-the-go snack!
Why You’ll Love These Blondies
1. Super easy to make – One-bowl mixing, minimal effort required.
2. Incredibly moist and fudgy – Thanks to the bananas and oil.
3. Naturally vegan – No eggs or dairy needed!
4. Perfect balance of flavors – Not too sweet with amazing banana flavor
5. Great for any occasion – A fantastic snack, dessert, or even breakfast treat.
Ingredient substitutions
1. Coconut oil -Use melted vegan butter or a neutral oil like avocado oil.
2. Brown sugar -Swap with coconut sugar
3. All-purpose flour -Use a 1:1 gluten-free blend if needed.
4. Walnuts -Swap with toasted pecans, hazelnuts, or omit for a nut-free version.
Vegan Banana Nut Blondies
Ingredients
- 125 g melted coconut oil or use any neutral-flavored oil of your choice
- 125 g light brown sugar
- 125 g mashed very ripe bananas make sure it's really very ripe for the best flavor and texture
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp baking powder
- 190 g all-purpose flour
- 83 g toasted walnuts roughly chopped
Instructions
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- Line 8 x 8 inch square pan with aluminum foil. Spray with some cooking spray to prevent sticking
Prepare the batter:
- Make sure you use very ripe bananas for the best result
- The mashed banana doesn't have to be smooth, some lumps are okay. Mash with a fork. Whisk oil, brown sugar, vanilla extract, and overripen mashed banana in a mixing bowl vigorously for about 30 seconds.
- Sift in salt, baking powder, baking soda, and flour into the bowl. Use a spatula to fold the dry ingredients into the wet.
- When it's almost combined but you still see some flour mix, add the toasted chopped walnuts and continue to fold until you no longer see dry pockets of flour. Don't overmix
- Scrape the batter into the prepared pan. Smooth the top with spatula to make sure the surface is even
Bake:
- Place the pan in the middle rack and bake for 25 minutes. The edges are slightly puffy but the wide center appears to be just about to set but still slightly undercooked. A toothpick test won't work here, so you have to count on your visual and judgement. DO NOT overbake. Remove from the oven
Cool down:
- Place the pan on the cooling rack and let it cool down completely in the pan. The edges pull away as it cools down
- Once it has cooled down completely, I like to cover it tightly with saran wrap and put this in the fridge. The cold makes the texture denser and fudgier, which I really like.
Serve:
- Even if you decide not to put this in the fridge, I still highly recommend serving this the next day if you can wait. You will be rewarded with a moist, fudgy, and even more pronounced banana flavor (if you use very overripe bananas)
- Cut into 9 pieces or 12 smaller pieces if you prefer and enjoy every bite of it!
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for that perfect texture and taste
1. Use very ripe bananas – The darker, the better! They don’t look great but they are the best to be used for baking. They provide natural sweetness and enhance the fudgy texture.
2. Measure flour correctly – Measure with a scale if you have one please!! If you use a cup measurement, use the spoon-and-level method to avoid a dense texture.
3. Toast the walnuts – This enhances their nutty flavor and adds a delightful crunch.
4. Do not overbake – Take them out when the center is just set but still slightly undercooked. Overbaking can lead to dry, cakey blondies.
5. Let them cool completely – They firm up as they cool, making them easier to cut.
6. Serve the next day if you can wait – I know it’s hard to wait, but waiting can be rewarding! we love it more the next day, especially when I put it in the fridge!
Variations
1. Chocolate chip banana blondies: Fold in ½ cup of dairy-free chocolate chips for extra indulgence.
2. Spiced banana blondies: Add ½ teaspoon cinnamon or pumpkin spice for warmth.
3. Peanut butter swirl: Dollop some creamy peanut butter on top and swirl it in before baking.
4. Coconut banana blondies: Add ¼ cup shredded unsweetened coconut for extra texture.
Storage & Freezing
1. Room Temperature: Store in an airtight container for up to 3 days.
2. Refrigerator: Keeps well for 3-5-days in a sealed container. It does get stale faster when you store it in the fridge
3. Freezing: I prefer to freeze them for long-term storage instead of storing them in the fridge. Wrap individual blondies in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
