Chocolate Chip Banana Blondies Recipe

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Super-moist and delicious, these treats make a healthy choice for a sweet indulgence any time of year. Ground flaxseeds and mashed bananas stand in for the eggs, oil and some of the sweetener. These beautiful blondies travel well and make a wonderful dessert for outdoor meals.

Chocolate Chip Banana Blondies

Makes 28 bars


• 1 cup whole wheat flour
• 1/4 cup cornmeal (fine grind)
• 2 tablespoons ground golden flaxseeds
• 1 teaspoon baking powder
• 1/2 cup sucanat, brown sugar or your preferred dry sweetener
• 2 medium ripe bananas
• 1 tablespoon vanilla extract
• 3/4 cup filtered or spring water, plus more as needed
• 3/4 cup vegan chocolate chips
• 2/3 cup chopped walnuts


1. Preheat the oven to 400 degrees F. Lightly coat a 9×12-inch baking pan with vegan margarine.

2. Put the flour, cornmeal, flaxseeds and baking powder in a large bowl and stir with a dry whisk to combine. Add the sucanat or dry sweetener and whisk to combine.

3. Put the bananas and vanilla in a small bowl and mash with a potato masher until almost smooth, leaving a few chunks in tact. Stir the banana mixture and water into the dry ingredients using a large spoon. Stir in the chocolate chips and walnuts, mixing until incorporated.

Batter will be quite thick. If the batter seems overly dry, add more water, 1 tablespoon at a time.

4. Spread the batter in an even layer in the prepared pan and smooth the top. Bake 15 to 20 minutes or until slightly golden.

5. Put the pan on a wire rack and let cool 3 minutes. Using a dinner knife, score (cut shallow lines) into twenty-eight bars.

6. Let cool 7 to 10 minutes then cut the bars all the way through (using a knife) and transfer them onto a wire rack. Cool the bars for 25 to 30 minutes more, or until they are firm to the touch, before serving.

Wrap tightly and stored in the refrigerator, leftover bars will keep for about 4 days.

Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.

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