Vegan banana blondies – these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.
I seem to have had a constant supply of brown bananas recently. Once they have got even the slightest hint of a brown spot I don’t like to eat them as they are, but I do love banana baked goods!
As amazing as banana bread is, it is nice to have other options to use up those bananas that are past their best. (See below, just above the recipe card for more ideas for using up brown bananas).
These vegan banana blondies are rich and flavourful, with a fudgy, chewy texture; as the best blondies should be. I added chopped nuts and dark chocolate chips which work wonderfully with the sweet banana flavour.
They make a delicious, easy to grab snack, or they are amazing warmed through for a couple of seconds in the microwave and served with ice cream.
Here’s What You’ll Need:
Vegan block butter/margarine: Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content.
I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. I haven’t tested these vegan banana blondies with coconut oil.
Light brown soft sugar: Brown sugar is essential in blondies for that lovely caramel flavour and colour; don’t swap it for more white sugar, they won’t be as good.
Caster or granulated sugar: I like these blondies best with a blend of brown and white sugars. I like golden caster sugar but white is fine too. You can also swap it for more brown sugar.
Banana: To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine). The amount used equates to about one large banana and the more ripe and brown it is the better!
Vanilla extract: Essential in blondies I think. Be sure to use extract rather than essence for the best flavour. Or vanilla bean paste would be even better!
Plain flour: Just regular plain/all-purpose flour is best, though cake flour should also work.
Cornflour (cornstarch): A bit of cornflour helps to bind in place of egg and gives the blondies a nice texture. You can swap it for more plain flour if you don’t have any but if you’ve got it then definitely use it.
Baking powder: Blondies (like brownies) often don’t contain a raising agent, but the eggs do usually give a bit of lift. Seeing as we aren’t using those, a bit of baking powder does the trick instead.
Salt: always a necessity in baked goods I feel.
Chopped nuts: I use pecans but walnuts, hazelnuts or almonds would all be good. Or omit them if you prefer.
Chocolate chips: I actually use chopped dark chocolate but either is good; or you can use vegan white chocolate for a more classic blondie flavour. Or just omit the chocolate altogether.
How To Make Vegan Banana Blondies:
(For ingredients and full instructions see the recipe card below)
Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.
Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.
Stir in the mashed banana and vanilla extract.
Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter as that can make the blondies tough.
Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.
Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.
Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
Leave the blondies to cool completely in the tin before turning them out and cutting into squares.
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.
To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).
You can omit the chocolate chips and nuts for plain banana blondies.
Don’t be tempted to reduce the sugar as that will affect the texture.
The brown sugar is essential for the right flavour and texture.
It is important not to over-bake blondies. They are ready when a skewer inserted into the centre comes out with moist crumbs, but no wet batter on it.
To get neat squares you need to let the blondies cool completely before slicing them.
How To Store Vegan Banana Blondies:
These vegan banana blondies will keep in an airtight container at room temperature for about 4 days.
They can also be frozen – either in a freezerproof container or a ziplock bag. Store for up to three months and allow to defrost at room temperature.
More Vegan Banana Recipes:
- Fluffy vegan banana pancakes
- Banana bread cinnamon rolls
- Easy vegan banana bread
- Vegan chunky monkey ice cream
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Vegan biscoff banana bread
- Vegan chocolate banana bread
- Vegan banana scones
- Vegan banana cake with peanut butter chocolate frosting
- Nutella swirled banana yeast bread
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Vegan Banana Blondies
Ingredients
- 160 g (⅔ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block)
- 200 g (1 cup + 1 Tbsp) light brown soft sugar
- 100 g (½ cup) caster or granulated sugar
- 130 g (½ cup + 2 tsp) mashed very ripe banana (about 1 large)
- 2 tsp vanilla extract
- 250 g (2 cups) plain (all-purpose) flour
- 10 g (1 Tbsp) cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp salt
- 80 g (2 ¾ oz) chocolate chips or chopped dark chocolate (optional)
- 80 g (2 ¾ oz) chopped nuts (I used pecans) (optional)
Instructions
- Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.
- Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.
- Stir in the mashed banana and vanilla extract.
- Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter.
- Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.
- Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.
- Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
- Leave the blondies to cool completely in the tin before turning them out and cutting into squares.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.
- To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).
- You can omit the chocolate chips and nuts for plain banana blondies.
- Don’t be tempted to reduce the sugar as that will affect the texture.
- The brown sugar is essential for the right flavour and texture.
ellie
what could I sub cornflour for? all the lockdown bakers mean the shelves are empty! would flax seed work? or 10g extra normal flour? xxxxx
hannahhossack
Hi Ellie, Tell me about it! I’m running low on yeast but there is still none to be found in the supermarkets! I would try just using an extra 10g of plain flour. I hope you enjoy them!