Tis’ the season for bananas. At least it is in my book, because with summer long past and fresh berries and melon a distant, mouthwatering memory, apples and bananas become my go-to fruits. I eat a lot of apples whole or sliced with some peanut butter. Bananas, on the other hand, I’m not a huge fan of plain, and I tend to eat them alone only after a race when they’re the only gluten and nut-free snack available! So how do I incorporate them? Well, I take those bananas and put them into bread or brownies. And sometimes, while I’m whipping up such treats, I accidentally create a new one, like these grain free Banana Bread Blondies.
These blondies are so dense, they feel heavy as a brick in your hand. But they taste incredibly light while being rich at the same time, the perfect combination for an indulgent breakfast, a delicious dessert, or an anytime snack packed with the perfect mix of ingredients.
I played around a little with the flour combination. I came up with a banana bread recipe I’ll be sharing soon, and these grain free banana bread blondies were the result of a bread that was, well, more like blondies!
Included in the blend are quinoa, garbanzo bean, and peanut flours. Add in coconut yogurt, eggs, maple syrup, flaxseed meal, coconut oil, and of course, bananas. And you’ve got yourself a blondie packed with protein, complex carbs, and healthy fats!
These blondies are grain free, dairy free, and suitable for Paleo if you swap the peanut flour for another nut flour. They’re perfect for a holiday party treat in which everyone in attendance can indulge, and can be confetti’d with chocolate chips, raisins, or another festive add-in of choice. Bake a batch and enjoy the warm, delicious smell permeating your kitchen in winter. Then enjoy!
- ⅓ cup quinoa flour
- ⅓ cup garbanzo bean flour
- ⅓ cup peanut flour
- 2 large, overripe bananas
- 2 large eggs
- ½ cup coconut milk yogurt*
- ⅓ cup pure maple syrup
- ¼ cup applesauce
- 2 Tbsp ground flaxseed meal
- 2 Tbsp coconut oil, melted
- 1 Tbsp cinnamon
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine all dry ingredients.
- In a separate bowl, thoroughly mash bananas.
- Add bananas and wet ingredients to dry mixture and stir well.
- Grease an 8" pan with additional coconut oil or cooking spray and pour in batter.
- Bake at 350 degrees for 25-30 minutes. Test with a fork or toothpick, and remove blondies when they are still just slightly gooey.
- Place pan in refrigerator for 30 minutes.
- Slice and serve. Enjoy!
Do you often stumble upon “accidental” recipes?
Favorite kind of dessert bread?
Best way to use up bananas?
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