Super delicious, moist and easy-to-make, these vegan Banana Blondies with Creamy Peanut Butter Frosting will tempt your tastebuds. You’ll need only 11 ingredients and 30 minutes to make a melt-in-your mouth, fabulous dessert that will have everyone begging for more! Gluten-free option provided.
You know, there’s an old saying, “two wrongs don’t make a right”. I wonder what they’d say about two rights? Does that make it wrong? Let’s hope not because today I’m sharing with you something that has two super right things – bananas and peanut butter. That’s what these Banana Blondies with Cream Peanut Butter Frosting are all about. And you know what? If these Banana Blondies are wrong, I’m not so sure I even want to be right.
And now I have a quandary for you. If we’re talking about a person and we call them kind of dense, that’s not such a good thing. Right? But if we’re talking about a blondie and we call it dense, we hear groans of pleasure in response.
Sometimes I think too much.
All I know is dense blondies (or brownies for that matter) make for some pretty good eatin’ in my book.
Why Banana Blondies Work
That peanut butter frosting is so perfect on top of these Banana Blondies. Sometimes I like to spread lots of that creamy peanut butter frosting and let it ooze over the sides. And sometimes I like to have it all neat and tidy. I can’t decide which one is best!
But it’s the universal flavor of peanut butter and bananas that makes these banana blondies work!
Also, these Banana Blondies are sweet, and oh-so-easy to make, but they’re not too sweet. I let the sweetness from the bananas sing through to create a moist, dense blondie. Just a few ingredients and around 30 minutes later and you’ve got yourself a decadent dessert that everyone’s gonna swear you spent hours on. (Don’t worry, your secret is safe with me).
I love that this dessert is made with bananas and ground flax meal. Throw in a little protein with the peanut butter, and this is almost a health bar instead of dessert. Again, let’s just keep that part between us. There’s nothing like the word “healthy” to create a total dessert buzzkill.
Sometimes I’ve used other ingredients to make blondies. For example, in my Ghost Blondies, I actually used chickpeas. Believe it or not, ground chickpeas are a great ingredient to bake with, creating nice, dense blondies. But today, our secret weapon for moistness is bananas.
Ways to Adapt this Recipe
I love this recipe so much and I want you to love it too! If you like playing around with your food (as well you should), here are a few ideas to adapt this recipe to your liking:
- Use Coconut Oil instead of Vegan Butter
- You can sub whole wheat pastry flour for the all-purpose flour
- I would love adding a teaspoon if cinnamon to the blondie batter
- How about some colorful sprinkles on top?
- Use gluten-free baking flour to make these blondies gluten-free
- If you’d like to save calories, halve the peanut butter frosting
This recipe is so versatile, there’s a number of ways you can change it up to fit your needs. I highly recommend making these banana blondies and then serving them with a nice, hot cup of Vegan Hot Chocolate. That’s not just any hot chocolate, it’s vegan. Pretty good if you ask me!
So you can see this recipe makes me happier than a bird on a wire. You know what would make me even happier? If you’d make this recipe and share it with the #NamelyMarly on Twitter or Instagram. I LOVE seeing your take on Namely Marly recipes!
- ½ cup Vegan Butter
- 1 Flax egg 1 tbsp ground flax, 1 tbsp corn starch, 3 tbsp water
- 1 cup Light brown sugar
- ½ cup Mashed ripe banana 1 banana mashed with a fork
- 1 tablespoon Vanilla
- 1¼ cup All purpose flour
- ¼ teaspoon Salt
- ¼ cup Creamy peanut butter
- 2 tablespoons Coconut oil
- 1 cup Powdered sugar
- 2-4 tablespoons Plant-based milk almond, soy, etc
Heat your oven to 350F and line the bottom of an 8X8-inch baking pan with parchment paper or aluminum foil. Spray with a light coating of vegetable spray.
Place the vegan butter in a microwave-safe mixing bowl and heat in the microwave for about a minute, until melted.
Add the flax egg, brown sugar, mashed banana, and vanilla and stir until well incorporated.
In a separate, small bowl combine the flour and salt and give it a whisk to combine. Add the flour to the banana batter. Stir to combine.
Pour the batter into your prepared pan and bake for 25 minutes, until a toothpick inserted into the middle comes out clean.
In the meantime prepare your Creamy Peanut Butter Frosting (see below).
Allow bars to cool for about 10-15 minutes before removing from the pan and adding the frosting.
Combine the peanut butter and coconut oil in a medium-size bowl. Stir to combine. If your coconut oil is too firm, it can be helpful to heat it up by placing it in the microwave for about 11 seconds. It doesn't take long!
Add the powdered sugar and stir until you have a crumbly mixture. Add the plant-based milk one tablespoon at a time until you reach a desired, spreadable consistency.
You can sub coconut oil for the vegan butter.
You can sub whole wheat pastry flour for all-purpose flour.
You can sub a gluten-free baking flour for the flour to make this gluten-free.
If you like this recipe, you might also enjoy some other tantalizing blondie recipes. For example, I’m intrigued by this No-Fail Blondie Recipe by Inspired Taste. I’ve got to try these! And I love recipes shared by Smitten Kitchen so her Blondies look so good to me! Or what about these Brown Sugar Blondies by Cheeky Kitchen? I love Brooke’s photos, so I know this recipe has to be spot-on! Also, be sure to check out these Flourless Chocolate Chip Chickpea Blondies by Ambitious Kitchen. You know me and chickpeas. I’ve gotta have these!
I’ve also got a Pumpkin Blondies recipe that might tickle your fancy too.
Whatever blondie you’re chomping on, enjoy!