You know how they say “blondes have more fun.” Well, we’re putting this to the test with these vegan and gluten-free chocolate chip banana blondies. Think brownie and banana bread hybrid. Two desserts for the price of one.

Stack of Chocolate Chip Blondies
A delicious chocolate chip blondie stack

📖 About

So, this recipe came to life from an argument. We were fighting over which treat is better: a brownie or a slice of banana bread. The answer is obvious, right?


But, instead of wasting time proving one is better than the other, we decided to combine them into one killer blondie recipe.

These banana blondies have it all. They are healthy enough for breakfast (bananas are a fruit, you know), but will also satisfy your sweet tooth after dinner. We’re telling you, they’re the ultimate hybrid.

These bars come together so quick, and they work well to make ahead of time since they freeze well. So, what are you waiting for?!

Banana, Flour, Sugar, Chocolate Chips, Vanilla, And Peanut Butter
The key ingredients of chocolate chip banana blondies

🍲 Key ingredients

There are so many delicious aspects of these blondies, but the key ingredients are:

  • Bananas: we love using bananas in our baking because it adds natural sweetness from the fructose instead of having to use huge amounts of refined sweeteners. Just make sure to pick the brown, almost over-ripe bananas that everyone wants to throw away. Those are the perfect type.
  • Chickpea flour: a sneaky ingredient in this recipe is chickpea flour. While it’s not commonly the first type of flour people reach for when baking, we think it’s texture adds a unique complexity to these bars. Did we mention it’s naturally gluten-free and high in protein?
  • Peanut butter: the creaminess of peanut butter makes the perfect replacement for oil. It keeps these bars nice and moist. If peanut butter isn’t your thing, you can sub with any nut butter. Almond or cashew work well too!
  • Coconut sugar: this adds a rich, caramel flavor to this dessert. We love cooking or baking with it because it’s more natural than traditional sugar.

🔪 Instructions

To begin with, you’ll need to whisk together the dry ingredients. This helps disperse important things like baking powder. It’s obviously an important ingredient if it has the word “baking” in the title, right?

Next, you’re going to need a trusty banana masher. Kids work great for this task, especially if you bribe them with a treat when it’s all done.

Banana Blondie Batter
Mix the batter until combined

Once you combine all your mashed bananas and other wet ingredients, add in the dry ingredients and chocolate chips!

The best part of any recipe.

Blondie Batter With Chocolate Chips
Fold in the chocolate chips

Just an FYI, if the bag of chocolate chips accidentally spills all over the blondies, the recipe will still turn out. At least that’s what we heard.

Spread the blondie mix in a parchment-lined pan. Try not to sneak a bite or two.

Chocolate Chip Blondie Batter In A Pan
Your baking pan should be an 8×8

Then, do the hardest thing about this recipe.

Wait for them to bake.

🌡️ Storage

These will last for up to 3 days at room temperature.

They also store really well in the fridge or freezer. We usually slice them into serving sizes, and store in an air tight container for up to 1 week in the fridge or up to 1 month in the freezer.

Stack of Chocolate Chip Blondies
A delicious chocolate chip blondie stack

💭 Budget tips

We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

  • Only use all-purpose flour (just remember it’s not gluten-free)
  • Use agave nectar instead of maple syrup
  • Shop around for your dark chocolate chips and consider buying in bulk

🍴 Tasting notes

We know you’ll love these chocolate chip banana blondies. They are:

  • Dense
  • Sweet
  • Chocolatey
  • Chewy
  • Moist

If you try this recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

Stack of Chocolate Chip Blondies

Chocolate Chip Banana Blondies

Mitch and Justine
These banana blondies are easy to make, moist, loaded with chocolate, and full of flavor. Not only are they vegan and gluten-free, but they’re also made with zero refined sugars!
5 from 1 vote
Prep Time 10 mins
Bake Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine Western
Servings 16 blondies
Calories 143 kcal


  • 8×8 baking pan
  • Large mixing bowl
  • Whisk



  • 1 cup oat flour ($0.29)
  • 1 cup chickpea flour ($1.28)
  • ¼ cup coconut sugar ($0.16)
  • ½ tsp cinnamon ($0.02)
  • ½ tsp baking powder ($0.01)
  • A pinch of sea salt ($0.01)


  • 1 cup mashed banana, approx. 2 ½ small ($0.30)
  • ¼ cup peanut butter ($0.23)
  • ½ tbsp vanilla ($0.31)
  • ¼ cup soy milk ($0.07)
  • 2 Tbsp maple syrup ($0.30)


  • ½ cup dark chocolate chips ($0.67)


  • Preheat your oven to 350°F and line an 8×8 pan with parchment paper.
  • Mash the bananas and set aside.
  • Then, combine all dry ingredients in a large bowl and whisk together, making sure to get all the clumps out.
  • Mix together the rest of the wet ingredients with the mashed bananas.
  • Add dry ingredients slowly to the wet ingredient bowl, mixing together well.
  • Fold in your chocolate chips, and any other desired add-ins.
  • Fill the pan with batter, making sure to spread evenly with a spatula. Bake at 350°F for 25 minutes or until a toothpick comes out clean.
  • Wait for the blondies to cool about 10-15 minutes before cutting. Enjoy!


  • You can substitute the chocolate chips for other add-ins, like nuts or dried fruit.


Serving: 1blondie | Calories: 143kcal | Carbohydrates: 22g | Protein: 4.2g | Fat: 4.9g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 14.3mg | Potassium: 149.3mg | Fiber: 3.1g | Sugar: 10.5g | Vitamin A: 30IU | Vitamin C: 1.8mg | Calcium: 40mg | Iron: 0.64mg
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Can I substitute with other flours?

Yes, but we have not made it with any others besides oat and chickpea. Just make sure to do your research on flour replacement ratios.

How do I know if they are done?

When you insert a toothpick into the middle of the pan, it should come out mostly clean with very little batter sticking to it.

I don’t have coconut sugar. What should I use instead?

You can substitute regular brown sugar in place of coconut sugar.

Do I have to use peanut butter?

We prefer the taste of these blondies with peanut butter, but anyone works. Just use your favorite kind!

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