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A closeup of a stack of banana blondies with peanut butter frosting. There are more slices and bananas in the background.
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Vegan Banana Blondies

These vegan banana blondies are topped with a delicious creamy peanut butter frosting. They take only a few easy ingredients and 30 minutes to prepare!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 9
Calories 393kcal
Author Marly McMillen

Ingredients

For the Banana Blondies:

  • ½ cup vegan butter, melted
  • 1 flax egg
  • 1 cup brown sugar
  • ½ cup mashed ripe banana 1 banana mashed with a fork
  • 1 tablespoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon salt

For the Creamy Peanut Butter Frosting:

  • ¼ cup creamy peanut butter
  • 2 tablespoons coconut oil, melted
  • 1 cup powdered sugar
  • 2 to 4 tablespoons plant-based milk almond, soy, etc
Cups - Metric

Instructions

For the Banana Blondies:

  • Preheat oven to 350°F/175°C and spray an 8x8-inch baking pan with a light coating of vegetable spray.
  • Stir together the melted butter, flax egg, brown sugar, mashed banana, and vanilla.
    A mixture of mashed bananas and other ingredients are in the bottom of a glass bowl.
  • 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.
    Gluten-free flour is being poured into a bowl with the wet ingredients.
  • Pour the batter into your prepared pan and bake for 25 minutes, until a toothpick inserted into the middle comes out clean.
  • Allow bars to cool for about 10 to 15 minutes before adding the frosting.

For the Creamy Peanut Butter Frosting:

  • Combine the peanut butter and coconut oil in a medium-size bowl. Stir to combine.
  • Add the powdered sugar and stir until you have a crumbly mixture.
    Looking down on a bowl with a crumbly peanut butter mixture in it.
  • Add the plant-based milk a tablespoon at a time until you reach a desired, spreadable consistency.
    Looking down on banana blondie batter in a bowl. There's a wooden spoon for stirring sticking out of the side.
  • Spread over slightly cooled blondies.

Notes

You can substitute coconut oil for vegan butter. 
You can substitute whole wheat pastry flour or gluten-free baking flour for all-purpose flour.
Add up to a teaspoon of cinnamon to the blondie batter
Make it a bit lighter by halving the peanut butter frosting on top.

Nutrition

Calories: 393kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Sodium: 226mg | Potassium: 165mg | Fiber: 1g | Sugar: 39g | Vitamin A: 465IU | Vitamin C: 1.1mg | Calcium: 38mg | Iron: 1.2mg