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+ servings
4.70 from 10 votes

Vegan + Gluten Free Banana Bread Blondies

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 12 blondies


Dry ingredients:

  • 1 1/2 cups 180 grams oat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup dark chocolate chunks I use Enjoy Life mega chunks; you can also chop up a bar of your favorite dark chocolate

Wet ingredients:

  • 1 tablespoon flax meal mixed together with 3 tablespoons warm water a flax "egg"
  • 1 heaping cup mashed ripe banana (2 large or 3 small bananas)
  • 1/2 cup coconut sugar or brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/3 cup almond milk
  • 1/2 cup smooth almond butter substitute peanut, cashew, or sunflower seed butter


  • Preheat your oven to 350F and lightly oil an 8x8 square baking dish.
  • Whisk together the dry ingredients in a large mixing bowl.
  • Whisk together the banana, sugar, vanilla extract, almond milk, and almond butter. Stir in the flax egg. Add this wet mixture to the dry ingredients and use a spoon or spatula to combine evenly. Fold in 1/2 cup of the chocolate chunks. Transfer the batter to the prepared baking dish and sprinkle the remaining chocolate chunks on top.
  • Transfer the baking dish to the oven and bake for 25-30 minutes, or until the top is glossy and the edges of the blondies are just turning golden (I recommend checking them after 22 minutes, just to be sure they're not baking more quickly than you expected). Allow the blondies to cool on a cooling wrack completely before cutting into 12 rectangles and serving.


In place of the oat flour, you can use light spelt, whole wheat pastry, or all purpose flour instead.
Wrap leftover blondies individually in saran wrap and store in the fridge for up to 4 days. You can also freeze individually wrapped blondies for up to 3 weeks.