Vegan Banana Blondies With Chocolate

Vegan Banana Blondies With Chocolate: Your New Best Friend

So, you’ve got a trio of sad, brown bananas staring at you from the fruit bowl, and your sweet tooth is staging a full-blown rebellion. What’s a person to do? Ditch the guilt, grab your apron (or don’t, who am I to judge?), and let’s whip up some magic! These vegan banana blondies with chocolate are about to become your new go-to for instant gratification and crowd-pleasing deliciousness. Plus, they’re so easy, even my cat could probably supervise. (Disclaimer: Please don’t let your cat cook. Safety first, people!)

Why This Recipe is Awesome

Let’s be real, sometimes baking feels like a highly scientific experiment where one wrong move sends you spiraling into a flour-dusty abyss. But these blondies? They’re practically foolproof. We’re talking minimal fuss, maximum flavor, and a whole lot of “OMG, did YOU make these?!”

The bananas do all the heavy lifting, providing natural sweetness and that signature soft, chewy texture that’s just *chef’s kiss*. And the chocolate chips? Well, they’re the glitter on the donut of your dreams. Plus, they’re vegan! So you can feel (mostly) virtuous while devouring them. It’s a win-win, IMO.

Ingredients You’ll Need

Here’s the lowdown on what you’ll be rummaging through your pantry for:

• Ripe Bananas: The mushier, the better. Think “forgot about these in the fruit bowl for a week” ripe.
• All-Purpose Flour: The backbone of our blondie operation.
• Vegan Butter: Melted, because we’re not here for solid butter struggles.
• Brown Sugar: For that classic caramel-y blondie goodness.
• Vanilla Extract: The unsung hero of all sweet baked goods.
• Baking Powder: A little lift, but not too much. We want chewy, not cakey.
• Salt: Just a pinch to balance all that sweetness.
• Vegan Chocolate Chips: Because what’s a blondie without melty pockets of joy?
• **(Optional but highly recommended): A splash of non-dairy milk if your batter looks a tad too thick.

Step-by-Step Instructions

Alright, let’s get down to business. Grab a bowl, a whisk, and your best baking playlist.

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan. This is your foundation for blondie perfection. Don’t skip it!
2. In a large bowl, mash those sad bananas until they’re good and gooey. No lumps allowed, unless you like them. I won’t tell.
3. Add the melted vegan butter, brown sugar, and vanilla extract to the mashed bananas. Whisk it all together until it’s smooth and creamy. It should look like a golden hug.
4. In a separate, smaller bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed and ready to party.
5. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. **Seriously, don’t overmix.** Overmixing is the enemy of tender blondies.
6. Fold in those glorious vegan chocolate chips. Distribute them like you’re sprinkling happiness.
7. Pour the batter into your prepared baking pan and spread it out evenly. It might look a little thick, and that’s okay.
8. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
9. Let them cool in the pan for at least 15-20 minutes before cutting. This is the hardest part, I know. But patience is a virtue, and delicious blondies are your reward.

Common Mistakes to Avoid

Don’t be that person who makes these and they turn out… less than stellar. Here are a few pitfalls to sidestep:

• Using unripe bananas: They won’t mash well and won’t give you that sweet, banana-y punch. Sadness ensues.
• Overmixing the batter: Remember what I said? Overmixing = tough blondies. We want chewy bliss, not rubber pucks.
• Baking too long: Dry blondies are a tragedy. Keep an eye on them; ovens can be divas.
• Cutting them too soon: They need time to set up. If you’re impatient, you’ll end up with blondie soup.

Alternatives & Substitutions

Got a pantry that looks like a science experiment gone slightly wrong? No worries!

• Flour: If you’re feeling adventurous, you *could* try a gluten-free blend, but results may vary wildly. Stick to the all-purpose for guaranteed success.
• Brown Sugar: You can use regular granulated sugar, but you’ll lose some of that lovely caramel depth. Coconut sugar is also a decent sub.
• Chocolate Chips: Nuts? Seeds? Dried fruit? Go wild! Just make sure they’re vegan-friendly.

FAQ (Frequently Asked Questions)

Let’s tackle some burning questions before you dive in!

Can I use unripe bananas? Please, for the love of all that is delicious, no. Your blondies will taste like regret.

What if I don’t have vegan butter? You can use coconut oil (melted, of course!), but it might lend a slight coconut flavor. If you’re not a fan, just stick to vegan butter for the classic taste.

Can I add nuts? Absolutely! Walnuts or pecans would be divine. Just toss them in with the chocolate chips.

My batter is super thick, is that normal? Yes, banana-heavy batters tend to be on the thicker side. If it feels *unmanageably* thick, a tiny splash of non-dairy milk (like almond or soy) can help.

How long do these last? If they even make it that long, they’re best eaten within 2-3 days. Store them in an airtight container at room temperature.

Can I freeze these? Yep! Once cooled, wrap them well and pop them in the freezer for a quick treat later.

Final Thoughts

And there you have it! Your very own batch of vegan banana chocolate chip blondies, made with minimal fuss and maximum love. Now go forth and bake! Whether you’re sharing them with friends, family, or just yourself (no judgment here!), these little squares of joy are guaranteed to bring smiles.

So, go on, get your bake on! You’ve got this. And remember, if all else fails, blame the bananas. 😉