Irresistible Vegan Banana Bread Blondies in Just 25 Minutes

Let me tell you about my latest baking obsession – these ridiculously good vegan banana bread blondies! I stumbled upon this recipe during one of those “what can I make with these three sad bananas?” moments, and wow, did it become an instant favorite. The magic happens when banana bread meets chewy blondie texture, creating something that disappears faster than I can bake it.

What I love most (besides how easy they are) is how they fool everyone into thinking they’re not vegan. My neighbor’s kids go gobbledup a whole batch before realizing there wasn’t a speck of dairy or eggs in them. The secret? Those super ripe bananas do double duty – adding natural sweetness and keeping everything moist without needing butter or eggs.

After testing dozens of versions (my coworkers didn’t complain about being taste testers), I’ve perfected this simple formula that works every time. Whether you’re vegan, baking for someone who is, or just want an easy dessert that’ll make your kitchen smell amazing, these blondies are about to become your new go-to.

Why You’ll Love These Vegan Banana Bread Blondies

Let me count the ways these blondies will steal your heart (and probably your last bite):

• Quick magic: From bowl to oven in 10 minutes flat – perfect for sudden sweet cravings or last-minute guests
• Banana bliss: That rich, caramelized banana flavor that makes you close your eyes and sigh after the first bite
• Chewy perfection: The edges get slightly crisp while the center stays gloriously soft – blondie texture at its best
• Pantry-friendly: No weird vegan substitutes needed, just simple ingredients you probably already have
• Crowd-pleaser: I’ve served these to die-hard dairy lovers who swore they tasted “just like the real thing”

Trust me, these disappear faster than you can say “Is there any left?”

Ingredients for Vegan Banana Bread Blondies

Here’s everything you’ll need to make these irresistible blondies – and yes, every single ingredient matters! I learned the hard way that skipping prep details can make or break this recipe.

• 2 very ripe bananas – the spottier, the better! Mash them until smooth with just a few tiny lumps for texture
• 1/2 cup packed coconut sugar – press it into the measuring cup like you mean it for perfect sweetness
• 1/4 cup melted coconut oil – cooled slightly so it doesn’t cook the bananas when mixing
• 1 tsp vanilla extract – the real stuff, not imitation – it makes all the difference
• 1 1/2 cups all-purpose flour – spoon and level it, don’t scoop directly from the bag!
• 1/2 tsp baking soda – check that it’s fresh so your blondies rise properly
• 1/4 tsp salt – just enough to balance all that sweetness
• 1/2 cup vegan chocolate chips – because what’s a blondie without melty chocolate pockets?

How to Make Vegan Banana Bread Blondies

Okay, let’s get baking! These blondies come together so easily, but there are a few key steps that’ll guarantee perfect results every time. Follow along and soon you’ll be sinking your teeth into these golden, chewy squares of bliss.

Preparing the Batter

First things first – grab your ripe bananas and mash them in a big bowl until they’re mostly smooth with just a few small lumps. Add the coconut sugar and mix until it looks like a thick caramel sauce. Then pour in that lovely melted coconut oil and vanilla – the smell alone will make your kitchen heavenly! Here’s my golden rule: don’t overmix at this stage or your blondies might turn out tough.

Baking and Cooling

Pour your luscious batter into an 8×8-inch pan lined with parchment paper (trust me, this makes cleanup a dream). Smooth the top with a spatula and pop it in your preheated 350°F oven. Bake for about 25 minutes – you’ll know they’re done when the edges pull away slightly and a toothpick comes out with just a few moist crumbs. Here’s the hardest part: let them cool completely before cutting! I know it’s tempting, but this patience pays off in perfect squares that don’t fall apart.

Tips for Perfect Vegan Banana Bread Blondies

Let me share my hard-earned secrets for blondie perfection! First – those bananas must be practically black. I keep overripe ones in my freezer just for this recipe (thaw them first!). If you’re out of coconut sugar, packed brown sugar works beautifully with an extra pinch of cinnamon. And here’s my favorite trick: toast some walnuts or pecans and fold them in with the chocolate chips for the most amazing crunch!

Variations for Vegan Banana Bread Blondies

Oh, the fun we can have with these blondies! Once you’ve mastered the basic recipe, try these tasty twists:

• Nutty delight: Fold in 1/2 cup toasted walnuts or pecans with the chocolate chips – the crunch is incredible!
• PB swirl: Drop spoonfuls of peanut butter on the batter before baking, then swirl with a knife
• Spiced up: Add 1 tsp cinnamon and a pinch of nutmeg to the dry ingredients for cozy warmth
• Tropical twist: Swap chocolate chips for shredded coconut and chopped dried pineapple

My neighbor swears by adding a handful of oats for extra texture – what will you try first?

Serving and Storing Vegan Banana Bread Blondies

Oh, the joy of biting into these blondies still slightly warm from the oven – the chocolate chips go all melty and that banana aroma just wraps around you like a hug! I always cut them into generous squares and serve with a cold glass of almond milk. For special mornings, I’ll pop one in the microwave for 10 seconds and top with a scoop of vegan ice cream.

They keep beautifully in an airtight container at room temperature for 3 days (if they last that long!). For longer storage, freeze them between layers of parchment paper – just thaw at room temperature or give them a quick warm-up in the toaster oven. Pro tip: hide a few in the back of the freezer for emergency sweet cravings!

Vegan Banana Bread Blondies Nutritional Information

Now, I’m no nutritionist, but after making these blondies about a million times (okay, maybe two dozen), I’ve got the numbers down! Each delicious square clocks in at roughly 180 calories, with 7g of that good-for-you plant-based fat from the coconut oil. The bananas and coconut sugar give you about 28g of carbs per serving – not bad for such an indulgent-tasting treat!

Remember, these are just estimates – your exact counts might vary depending on your banana size or if you go wild with those chocolate chips (no judgment here!). What matters most is that you’re enjoying a dessert packed with real ingredients instead of weird processed stuff.

Frequently Asked Questions

Can I freeze these blondies? Absolutely! They freeze like a dream. Just cut them into squares first, then layer between parchment paper in an airtight container. When the craving hits, pop one out and let it thaw at room temperature – or zap it for 15 seconds if you can’t wait!

What’s the best egg substitute here? The bananas do all the work! Their natural moisture and binding power means we don’t need any fancy egg replacers. I’ve tried flax eggs in this recipe, but honestly? The texture comes out better without them.

My bananas aren’t ripe enough – help! No worries! Place unpeeled bananas on a baking sheet and bake at 300°F for about 15 minutes until the skins turn black. They’ll be perfectly mushy and sweet for your blondies. (Just let them cool before mashing!)

Can I make these gluten-free? You bet! Swap the all-purpose flour for a 1:1 gluten-free blend. My favorite combo is 1 cup oat flour + 1/2 cup almond flour – gives the blondies a lovely nutty flavor too.

Final Thoughts

Go ahead and bake these vegan banana bread blondies – I promise they’ll become a family favorite! Don’t forget to leave a comment or snap a pic of your masterpiece. Happy baking, and enjoy every chewy, chocolatey bite!