Banana Blondie with Chocolate – Blondie Recipe not Only for Vegans
My adventure with cooking started in my early teens. But in truth, it wasn’t so much about cooking right at the beginning. It was all about baking. I loved testing recipes of cakes I tried somewhere. I also had a few favourite ones I baked frequently. That is why it is hard for me to imagine never eating cakes. However, I know that cakes, in general, are better for your taste buds than your waistline. So I try to test out healthier recipes where plain white flour is replaced by wholemeal or by almond flour. If possible, I also swap butter for healthy oil (e.g., rapeseed, though it doesn’t always work due to its strong smell). I additionally always try to use less sugar.
Thus I was ecstatic when some time ago I came across a blondie recipe that required neither butter nor flour. I straight away knew I would have to bake it. But I wanted to try and prepare a vegan* version of it, so I had to make some changes. That is why I, for example, used maple syrup and coconut cream. (But if you are not vegan, you could successfully use honey and yoghurt). The Banana Blondie turned out great: moist, fudgy and delicious.
I know you may be sceptical about cakes without eggs, regular flour or butter. And I agree that they taste slightly different. But “different” doesn’t mean bad. So even if you are one of the people thinking that vegan cakes are not really for you as they are “too healthy,” I think you will be nicely surprised. I can tell you that before I even included this Banana Blondie recipe on my blog, I already had to share it with my cousin who is not vegan. She simply liked it so much.
* The cake will be 100% vegan if you use vegan chocolate.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
pieces
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- 2 bananas
- 120 g rolled oats
- 1 tsp baking powder
- 40 g Demerara sugar
- 60 ml maple syrup (or honey, if the cake doesn't have to be vegan)
- 150 g smooth peanut butter
- 1 tsp vanilla extract
- 100 g coconut cream (the thick part of the coconut milk that collects on top of a tin)
- 40 g chopped chocolate (if the cake is to be 100% vegan, make sure you use vegan chocolate).
Ingredients
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- Preheat the oven to 200C (180C for fan ovens) and line a 14x24cm (or similar small) baking tin with parchment paper.
- Put all the ingredients except for the chocolate to a food processor and process till smooth.
- Add the majority of the chocolate pieces to the batter and stir.
- Pour it into the prepared tin, smooth the top and sprinkle with the rest of chocolate.
- Put the tin into the hot oven for 20-25 minutes.
This cake was inspired by Cafe Delites recipe.
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