Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (118g) very ripe banana ((~1 medium banana) )
  • 1/2 cup (111g) creamy peanut butter ((we use Skippy))
  • 2 tablespoons (40g) honey
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) light brown sugar (lightly packed Note 1)
  • 1 large egg
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup (92g) oat flour ((just oats that have been blended up) Note 2)
  • 1/2 cup (85g) peanut butter chips ((or chocolate chips))

Instruction

  • PREP: Preheat the oven to 300 degrees F. Line an 8 x 8 baking pan with parchment paper. Allow the parchment paper to hang over the sides to create a way to pull out the bars from the pan with the parchment paper. These bars are near impossible to remove from an unlined pan. I wouldn't recommend lining the pan with foil.
  • BANANA: Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed to ensure it is a level 1/2 cup.
  • WET INGREDIENTS: In a large bowl, using electric hand mixers, cream together the mashed up banana, peanut butter (do not warm it up), honey, vanilla extract, and brown sugar. Beat until completely combined. Beat in the egg until incorporated.
  • DRY INGREDIENTS: Beat in the salt, baking soda, baking powder, and oat flour (Note 2). Add in the peanut butter chips and fold in with a spatula.
  • BAKE: Using a spatula, transfer the mixture into the prepared pan and smooth the mixture to ensure it is in one even layer. Bake for 18-25 minutes or until lightly golden brown and bars have slightly pulled away from the edges. Be careful to not over-bake or they end up dry and less flavorful.
  • ENJOY: Remove and allow the blondies to cool before using the parchment paper overhang to pull the bars from the pan. Cut into bars and enjoy! Bars are best enjoyed within 1-2 days of making. (They do have a tendency to get moist as they're stored)