Ripe bananas replace refined sugar entirely here—their natural pectin binds oat flour and peanut butter into fudgy blondies with zero butter or oil.
Healthy Blondies
Indulge in a guilt-free treat with our delightful healthy blondies! These scrumptious bars come together with just six wholesome ingredients, featuring creamy almond butter and naturally sweetened with ripe bananas. Perfect for satisfying your sweet tooth without the extra calories, these blondies are a must-try for any health-conscious dessert lover!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This so-called healthy blondie owes its soul to 1960s American peanut butter evangelists and, oddly, wartime Britain's oat-rationing frugality—mash a banana instead of creaming butter and sugar like a proper Kentucky blondie, and you've got a New England lunchbox staple wearing a British austerity disguise, proving Americans and Brits can agree on one thing: peanut butter fixes everything, including your diet guilt.
Regional Twist
In Vermont, bakers swap the maple syrup for their own dark amber Grade B reserve, doubling down on that state's syrup obsession, then stir in toasted black walnuts alongside the chocolate chips for a properly New England twist on this humble loaf.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 large ripe banana, mashed
🥛Dairy & Eggs(1)
- 1 egg or 1 flax eggflax egg
🫙Pantry Staples(5)
- 1/2 tsp baking powder (2.5 ml)
- 1/4 cup chocolate chips (optional) (60 ml)optional
- 1/4 cup maple syrup (60 ml)
- 1 cup oat flour, GF if necessary (blitz up some oats) (125 g)blitz up some oats
- 1/4 cup peanut butter, drippy (56.8 g)
Nutrition (per serving)
Calories
344
Protein
10g
Carbs
48g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 180°C.
- 2
In a prepared loaf tin, mix together the wet ingredients (first 4 ingredients) and then the remaining ingredients. Mix well.
- 3
Bake for 15-20 minutes or until a toothpick comes out clean.
💡 Pro Tips
- ✓Mash your banana until it reaches 80-90% smoothness (small lumps are okay) because overworking releases pectin that creates a gummy crumb; underworked banana leaves dry pockets that won't bind with oat flour.technique80-90% smoothness
- ✓Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) instead of regular egg for better moisture retention—flax absorbs 10x its weight in water while binding starches more effectively than egg protein.ingredient1:3 flax-to-water ratio, 5 min rest
- ✓Blend your rolled oats into flour just before mixing and let it rest 2-3 minutes; this allows oat starches to fully hydrate and prevents the batter from absorbing excess moisture during baking, reducing density by 15-20%.timing2-3 minutes post-blending
- ✓Bake at 175°C (not 180°C) for 18-22 minutes because banana-based batters brown 5-10°C lower than wheat flour cakes due to higher reducing sugar content; monitor until a toothpick shows moist crumbs (not wet batter).technique175°C|18-22 minutes
- ✓Cool blondies in the tin for 10 minutes before turning out because the residual heat (carryover cooking at ~65°C) sets the crumb structure; removing too early causes the delicate oat-banana matrix to collapse.timing10 minutes in-tin
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Ripe bananas replace refined sugar entirely here—their natural pectin binds oat flour and peanut butter into fudgy blondies with zero butter or oil.
Healthy Blondies
Indulge in a guilt-free treat with our delightful healthy blondies! These scrumptious bars come together with just six wholesome ingredients, featuring creamy almond butter and naturally sweetened with ripe bananas. Perfect for satisfying your sweet tooth without the extra calories, these blondies are a must-try for any health-conscious dessert lover!
The Story
This so-called healthy blondie owes its soul to 1960s American peanut butter evangelists and, oddly, wartime Britain's oat-rationing frugality—mash a banana instead of creaming butter and sugar like a proper Kentucky blondie, and you've got a New England lunchbox staple wearing a British austerity disguise, proving Americans and Brits can agree on one thing: peanut butter fixes everything, including your diet guilt.
Regional Twist
In Vermont, bakers swap the maple syrup for their own dark amber Grade B reserve, doubling down on that state's syrup obsession, then stir in toasted black walnuts alongside the chocolate chips for a properly New England twist on this humble loaf.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 large ripe banana, mashed
🥛Dairy & Eggs(1)
- 1 egg or 1 flax eggflax egg
🫙Pantry Staples(5)
- 1/2 tsp baking powder (2.5 ml)
- 1/4 cup chocolate chips (optional) (60 ml)optional
- 1/4 cup maple syrup (60 ml)
- 1 cup oat flour, GF if necessary (blitz up some oats) (125 g)blitz up some oats
- 1/4 cup peanut butter, drippy (56.8 g)
Nutrition (per serving)
Calories
344
Protein
10g
Carbs
48g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 180°C.
- 2
In a prepared loaf tin, mix together the wet ingredients (first 4 ingredients) and then the remaining ingredients. Mix well.
- 3
Bake for 15-20 minutes or until a toothpick comes out clean.
💡 Pro Tips
- ✓Mash your banana until it reaches 80-90% smoothness (small lumps are okay) because overworking releases pectin that creates a gummy crumb; underworked banana leaves dry pockets that won't bind with oat flour.technique80-90% smoothness
- ✓Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) instead of regular egg for better moisture retention—flax absorbs 10x its weight in water while binding starches more effectively than egg protein.ingredient1:3 flax-to-water ratio, 5 min rest
- ✓Blend your rolled oats into flour just before mixing and let it rest 2-3 minutes; this allows oat starches to fully hydrate and prevents the batter from absorbing excess moisture during baking, reducing density by 15-20%.timing2-3 minutes post-blending
- ✓Bake at 175°C (not 180°C) for 18-22 minutes because banana-based batters brown 5-10°C lower than wheat flour cakes due to higher reducing sugar content; monitor until a toothpick shows moist crumbs (not wet batter).technique175°C|18-22 minutes
- ✓Cool blondies in the tin for 10 minutes before turning out because the residual heat (carryover cooking at ~65°C) sets the crumb structure; removing too early causes the delicate oat-banana matrix to collapse.timing10 minutes in-tin