You won’t find any flour, butter, or oil in these ridiculously soft and tender flourless banana blondies!
I totally didn’t mean to leave you guys for a couple of days there, but I totally didn’t mean to get hit with some hardcore writer’s block accompanied by a bunch of #IFailAtLife moments either. I have mad respect for people who can reliably publish on schedule, rain or shine, but I’m definitely not one of those people. I’m more the “take it easy and veg on the couch with a big bowl of popcorn” type; and while it might seem like laziness, I’ve learned that it’s better for me to take a step back during those times (if I can) rather than try to power through them, or else I’ll eventually end up in the corner of my closet having a snot-filled breakdown at 2am.
Besides! My writer’s block always disappears as randomly as it appears… which is the story I’m sticking to because I don’t want to admit that it might have anything to do with the fact that I’m back on the bean.
Nope! These flourless banana blondies right here? 100% creative genius that’s in no way caffeine-induced 😜
We can call them caffeine-inspired, though, since the idea behind them was to have something to munch on while I sipped my coffee.
And whenever I walked into the kitchen.
And while I was writing this post.
And… you get the idea.
So let’s take a closer look at what we’re munching on, exactly…
First and foremost, we’ve got bananas – two nice and spotty ones. These guys lend to flavour and fluffiness, BUT! only if you fold them in by hand. If you toss them in the blender with the rest of the ingredients, you’ll wind up with a flat, dense, rubbery brick of banana-ness that tastes good but feels all sorts of wrong.
Why? Because bananas release a lot of moisture while they’re being pulverized, which is understandable but not so desirable… especially in a flourless recipe like this one where the dry ingredients are pretty minimal. And by minimal I mean a mere 1/2 cup of oats and 4 tbsp of coconut flour in the whole batch… which is kind of crazy considering the fluffiness factor…
Next up we’ve got Greek yogurt. I love baking with this stuff because it adds a tonne of moisture and really reduces (or even eliminates) the need for any added oil or butter. I don’t normally calculate the nutritional info for my recipes, but I was particularly curious about this one, and one of these flourless banana blondies comes out to less than 100 calories (based on 16 servings; 125 for 12)… which is crazy for how tasty they are!
I went with chocolate chips and walnuts for the add-ins, but you could go with whatever your heart desires… as long as it’s not fresh fruit. Nuts, seeds, chocolate, and dried fruit is okay, but the water content in fresh fruit is a little too high, and it would probably muck up the texture of the finished product.
And you definitely don’t want to do that, because they’re already kind of perfect. Just sayin’.
I’d love to know if you make this recipe!Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!Print
- ½ cup (115 g) plain or vanilla Greek yogurt
- 2 tbsp (32 g) almond butter*
- 2 large eggs
- 1/2 cup (40 g) rolled oats (quick or old fashioned)**
- 6 tbsp (72 g) coconut palm sugar***
- 1/4 cup (28 g) coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 medium-size ripe bananas, mashed (200 g or 1 cup mashed)
- 1/2 cup (~85 g) add-ins of choice****
- Preheat your oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil with oil or cooking spray and set aside.
- Add all of the ingredients except for the bananas to a high-speed blender in the order listed, and process on high until the oats have fully broken down and the batter becomes smooth and creamy, about 1-2 minutes.
- Transfer the batter to a large mixing bowl and gently fold in the mashed bananas. Finally, fold in your add-ins.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove the blondies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
* You could also use peanut butter, or use a soy nut butter to make these nut-free.
** Make sure to use certified gluten-free oats if you need these to be gluten-free. OR you can use 1/2 cup (56 g) of blanched almond flour to make these grain-free.
*** You could also use regular brown sugar.
**** I went with mini chocolate chips and crushed walnuts for the recipe pictured here, but you could go with any DRY add-ins that you want (i.e.: seeds, nuts, chocolate, dried fruit, etc.) I would avoid using fresh fruits, as the added moisture could alter the texture.
Keywords: banana, banana blondies, coconut flour, dessert, flourless, gluten-free, Greek yogurt, healthy, oats, recipe
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