Banana Tahini Blondies (Vegan, Gluten-free)
Rich, fudgy, and naturally sweetened—these banana blondies are the perfect way to use up ripe bananas and feel like dessert without the sugar crash.
I don’t know about you, but when my kids ask to get bananas… we always end up with a couple that go brown on the counter before anyone eats them. So, instead of tossing them, I turn them into something everyone actually wants—like these vegan banana tahini blondies.
They're gooey, just sweet enough, and packed with ingredients I feel good about: tahini for healthy fats, coconut flour for fiber, and flax for an extra boost. One bowl, no mixer, and they freeze beautifully (if you somehow have leftovers).
🌿 Ingredients:
2 ripe bananas, mashed
½ cup tahini
¼ cup maple syrup
1 tsp vanilla extract
¼ cup coconut flour
½ tsp baking soda
¼ tsp sea salt
½ cup vegan chocolate chunks or chips
Optional: 1 tbsp ground flax for added fiber and texture
🍽️ Instructions:
Preheat oven to 350°F (175°C). Line a loaf pan or 8x8 pan with parchment paper.
In a bowl, mix mashed bananas, tahini, maple syrup, and vanilla until smooth.
Add coconut flour, baking soda, sea salt (and flax if using). Stir until well combined — the batter will be thick!
Fold in chocolate chunks.
Spread into pan evenly and top with a few more chocolate chunks.
Bake for 20–24 minutes, until golden around the edges and just set in the center.
Let cool completely before slicing for the perfect texture!
✨ Kelly’s Notes:
Coconut flour absorbs a lot of moisture, so don’t substitute 1:1 with almond or oat flour.
Want a stronger banana flavor? Add a pinch of cinnamon or a dash of banana extract.
Store in the fridge for a firm texture or microwave for a gooey treat.
✨ Tag @Kellysgreenkitchen_ if you make this and let me know how it turned out!
