Deliciously fudgy, flavorful, and healthy to boot: these blondies made without flour, butter, eggs, milk, and added sugar are perfect for those on a conscious diet.
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Taste and Occasion
Banana blondies sound like a luscious affair at first. And the light-colored siblings of American chocolate brownies are, for the most part, actually no lightweight - though delicious, of course. My healthy vegan banana blondies without sugar, on the other hand, are also suitable for those of you who want to snack in a more balanced way.
While creating the healthy blondie recipe, I had to accept some setbacks 😉 . However, the end result is really something to behold: Our kids and I, we love the (comparatively) low-calorie banana blondies without egg, flour, sugar, butter, gluten, and white chocolate. Of course, they don't quite compare to classic blondies without these typical ingredients. Just combine them mentally with banana bread, oat muffins, and the vegan, sugarfree banana cake. Then you can imagine the taste and texture of the healthy blondies quite well.
Ingredients
I had to fiddle with the ingredient(ratio) a bit, which took me 3 tries. Even vegan, sugarfree blondies should be lovely fudgy, moist, and delicious. The healthy banana blondies recipe consists primarily of (clear) banana puree, almond paste, oat or melting flakes, and sweeteners. Here I chose calorie-free brown erythritol. But you can also use coconut sugar, cane sugar, or xylitol. On top, there come some chocolate drops.
How to make the Banana Blondies
First of all, preheat oven to 340°F/170°C. Line a small baking pan (approx. 6x8 in / 15x20 cm depending on the desired height of the blondies) with baking paper or grease it. Mash the ripe bananas to a smooth purée. Mix well with almond paste, erythritol, and liquid coconut oil.
Now, pour melted flakes over milk. Mix almonds, baking soda, baking powder, salt, vanilla, and cinnamon to taste. Stir into the banana cream. Use enough milk until the dough is still chewy but spreadable. Pour the dough into the pan, smooth it out, and sprinkle chocolate drops on top if desired. Bake blondies for 20-25 minutes. They should no longer be raw, of course, but remain moist, creamy, or fudgy.
Top Tip
The amount of vegetable milk needed will depend on the consistency of your almond paste, among other things, and may vary.
Recipe Card
Banana Blondies
Ingredients
For the dough
- 180 grams (1 ⅕ cups) bananas, ripe, weight without peel
- 70 grams (⅓ cup) almond paste, or peanut butter
- 60 grams (⅓ cup) Xucker bronxe
- 20 grams (1.4 tablespoons) coconut oil, or canola oil
- 120 grams (1 ⅓ cups) melting flakes, or oatmeal
- 40 milliliters (2.7 tablespoons) oat milk
- 60 grams (½ cup) ground almonds
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon baking powder
Optional for refining
- ¼ teaspoon (0.3 teaspoon) sea salt
- ¼ teaspoon (⅓ teaspoon) ground vanilla
- ¼ teaspoon (0.3 teaspoon) cinnamon
- 40 grams (2 ¾ tablespoons) chocolate drops without sugar
Instructions
- Preheat oven to 340°F/170°C. Line a small baking pan (approx. 6x8 in / 15x20 cm depending on the desired height of the blondies) with baking paper or grease it.
- Mash the ripe bananas to a smooth purée. Mix well with almond paste, erythritol, and liquid coconut oil.
- Pour melted flakes over milk. Mix almonds, baking soda, baking powder, salt, vanilla, and cinnamon to taste. Stir into the banana cream. Use enough milk until the dough is still chewy but spreadable.
- Pour the dough into the pan, smooth it out, and sprinkle chocolate drops on top if desired. Bake blondies for 20-25 minutes. They should no longer be raw, of course, but remain moist, creamy, or fudgy.
Notes
- Instead of erythritol or Xucker Bronxe, you can also use cane sugar, coconut sugar, regular sugar, xylitol, or similar. It's best to try the raw dough and then decide if you need a little more sweetener, depending on the sweetness or ripeness of your banana.
- For sugarfree blondies, chocolate drops sweetened with xylitol or erythritol are suitable. Of course, regular drops are also suitable. The nutritional values are calculated without the optional topping.
- The blondies should be cooled before cutting. It is best to store them in the refrigerator and reheat them briefly before eating. They also freeze well.
Ingredient substitutions
Variations
Before the objection or the question comes, why do I call the banana blondies sugarfree: I mean added sugar. Because, of course, there is fruit sugar in the fruit. But that should be clear to anyone looking for vegan banana blondies 😉 . I look forward to your feedback on this slightly more unusual, healthy baking recipe! Enjoy the low-calorie blondies without flour, egg, and Co!
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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