3-Ingredient Vegan Banana Bread Blondies You’ll Crave

You know those sad, lonely bananas sitting on your counter, turning spotty and just begging to be used? That’s exactly how this recipe was born in my kitchen one lazy Sunday afternoon. I wanted something quick, indulgent, and *accidentally* vegan—no fancy ingredients, just pantry staples and those perfectly overripe bananas. The result? These ridiculously soft and chewy vegan banana bread blondies that somehow taste like banana bread and chocolate chip cookies had a delicious baby. They’re so easy, my 6-year-old can (and does!) help make them, and trust me—no one will guess they’re dairy-free. The best part? You probably have everything you need to bake them right now.

Why You’ll Love These Vegan Banana Bread Blondies

Listen, I don’t just bake these vegan banana bread blondies weekly because I have a problem (though I might). Here’s why they’ve become my go-to treat:

• Speedy satisfaction: From bowl to oven in 10 minutes flat – perfect for sudden banana bread cravings or last-minute guests
• Banana bliss: That rich, caramelized banana flavor shines through without being overpowering (no “fake banana” taste here!)
• Texture magic: Imagine the chewiness of blondies meeting the moistness of banana bread – that’s what you’re getting
• Secretly wholesome: Vegan doesn’t mean “weird ingredients” – just ripe bananas doing most of the sweet work
• Crowd-pleaser: I’ve served these to die-hard dairy lovers who had no clue they were eating vegan treats

Honestly? The hardest part is waiting for them to cool before slicing. But that melty chocolate? Worth it.

Ingredients for Vegan Banana Bread Blondies

Grab these simple ingredients, and you’re halfway to blondie heaven. Trust me, it’s all stuff you probably have on hand already:

• 2 ripe bananas: The spottier, the better! Mash them well—no lumps allowed.
• 1/2 cup coconut sugar: Adds a caramel-like sweetness, but regular brown sugar works too.
• 1/4 cup melted coconut oil: Measure it melted, but let it cool slightly before mixing.
• 1 tsp vanilla extract: Pure vanilla for that warm, cozy flavor.
• 1 cup all-purpose flour: Spoon and level it—don’t scoop directly from the bag.
• 1/2 tsp baking powder: Just enough lift for that perfect chew.
• 1/4 tsp salt: Balances the sweetness like a pro.
• 1/3 cup dairy-free chocolate chips: Because everything’s better with chocolate.

See? Nothing fancy, just pantry staples that come together for something magical.

How to Make Vegan Banana Bread Blondies

Okay, let’s turn those spotty bananas into something spectacular! Here’s exactly how I make these vegan banana bread blondies every time (and trust me, I’ve made them enough to know all the tricks):

1. Preheat that oven! Crank it to 350°F (175°C) right away – we want it hot and ready. Line an 8×8 baking dish with parchment paper (leave some overhang for easy lifting later).
2. Banana mash time: In a big bowl, smash those ripe bananas with a fork until smooth. No lumps! You want about 3/4 cup of mashed banana goodness.
3. Sweeten things up: Stir in the coconut sugar, then the slightly cooled melted coconut oil and vanilla. It’ll look thin and shiny – that’s perfect!
4. Dry team assembles: Sprinkle the flour, baking powder, and salt right on top of the wet mixture. Use a wooden spoon to gently combine – stop when you no longer see dry flour. Overmixing = tough blondies, and we don’t want that!
5. Chocolate chip party: Fold in those dairy-free chocolate chips (reserve a handful for sprinkling on top if you’re feeling fancy).
6. Into the pan: Spread the thick batter evenly in your prepared dish. It’ll be sticky – wet your fingers or spatula to smooth it out without sticking.
7. Bake it right: 20-25 minutes is the sweet spot. You’ll know they’re done when the edges pull away slightly and the top looks set (a toothpick should come out with moist crumbs, not wet batter).
8. The hardest step: WAIT! Let them cool completely in the pan before slicing – about 30 minutes. I know it’s tough, but this prevents crumbling and lets the flavors settle.

Pro tip from my many batches: The center will puff up while baking but settle as it cools – that’s normal! And don’t worry if they seem underdone at 20 minutes – that’s what gives them that perfect chewy texture.

Tips for Perfect Vegan Banana Bread Blondies

After making these vegan banana bread blondies more times than I can count (okay, maybe I can count—it’s a lot), here are my can’t-miss tips for blondie success:

• Banana ripeness is key: Wait until your bananas are speckled and soft—that natural sweetness means you can cut back on added sugar.
• Batter too thick? A tablespoon of plant milk loosens it right up without affecting texture.
• Even spreading trick: Wet your fingers or spatula to pat down the sticky batter without a mess.
• Don’t overbake! They’ll continue cooking as they cool—pull them out when edges are just golden but the center still looks slightly soft.
• Slice cleanly: Use a plastic knife (weird but works!) or chill the blondies for 10 minutes before cutting.

Remember—slightly underdone is better than overdone for that dreamy, fudgy texture we all crave in blondies!

Ingredient Notes and Substitutions for Vegan Banana Bread Blondies

Baking should be flexible, so here’s how to tweak these vegan banana bread blondies when your pantry rebels:

• Banana swap: No ripe bananas? Use 3/4 cup unsweetened applesauce in a pinch—just add an extra tablespoon of sugar.
• Oil alternatives: Melted vegan butter or even avocado oil work instead of coconut oil (but coconut gives that lovely subtle flavor).
• Flour options: Gluten-free 1:1 blend works beautifully—I’ve used Bob’s Red Mill with perfect results.
• Chocolate chips: Dairy-free white chocolate or chopped dark chocolate bars make great subs. For nut-free, skip chips or use sunflower seed butter chips.
• Sugar choices: Brown sugar can replace coconut sugar 1:1, though the flavor deepens more with coconut.

See? No stress—just delicious adaptations!

Serving Suggestions for Vegan Banana Bread Blondies

These vegan banana bread blondies shine all on their own, but here’s how I love to dress them up when I’m feeling fancy:

• Warm with a scoop of vegan vanilla ice cream – that melty chocolate and cold cream combo is unreal
• Drizzled with salted caramel sauce (store-bought or homemade – no judgment here!)
• Topped with fresh banana slices and a dusting of cinnamon for breakfast (what? It has fruit!)

But honestly? They rarely last long enough for toppings in my house!

Storing and Reheating Vegan Banana Bread Blondies

These vegan banana bread blondies stay ridiculously moist for days if you treat them right! Store cooled leftovers in an airtight container at room temp for 3 days – if they last that long. For longer keeping, freeze slices wrapped in parchment for up to 2 months. Want that fresh-baked feel? A 10-second microwave zap revives them perfectly, or warm slices in a 300°F oven for 5 minutes. The chocolate gets all melty again – just like day one!

Nutritional Information for Vegan Banana Bread Blondies

Here’s the scoop on these vegan banana bread blondies (because yes, I’ve actually measured everything!): Each delicious blondie comes in at about 150 calories, with 6g fat, 22g carbs (12g sugar), and 2g protein. But heads up—your exact numbers might dance a little depending on your banana size and chocolate chip brand. As my grandma used to say, “They’re sweet enough to feel like dessert, but wholesome enough that you won’t feel guilty sneaking seconds!”

Frequently Asked Questions About Vegan Banana Bread Blondies

After sharing this recipe with friends (and getting bombarded with texts at all hours), here are the questions I get most about these vegan banana bread blondies:

Can I use maple syrup instead of coconut sugar?
Absolutely! Use 1/3 cup maple syrup, but reduce other liquids slightly (maybe skip the vanilla or use 1/2 tsp less oil). The texture will be a bit cakier but still delicious.

How do I know when they’re done baking?
The edges should pull away slightly from the pan, and a toothpick inserted near the center should come out with moist crumbs (not wet batter). Remember – they firm up as they cool!

Can I make these gluten-free?
Yes! I’ve had great results with 1:1 gluten-free flour blends. Just make sure your baking powder is GF too.

Why did mine turn out cakey instead of chewy?
You probably overmixed the batter or baked them too long. Next time, mix just until combined and pull them out when the center still looks slightly underdone.

Can I add nuts?
Go for it! Walnuts or pecans would be amazing. Just chop them small and toast first for maximum flavor.

For more delicious recipes and baking inspiration, check out Hidden Recipes on Pinterest!

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