Vegan Banana Blondies
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.
Servings 16 people
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 teaspoon vanilla extract
- 250 g (2 cups) plain (all-purpose) flour
- 10 g (1 Tbsp) cornflour (cornstarch)
- 1 teaspoon baking powder
- ½ teaspoon 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.