PB & Choc-Chunk Banana Bread Blondies


- Media Credit: Claire Sharryn Roberto
Banana bread got a makeover. These blondies are almost too decadent (almost!)
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  • 1 can 425g or 15 ounces chickpeas, drained + rinsed
  • 1 spotty + ripe banana mashed
  • 1 ?2 cup peanut butter
  • 1/4 cup gluten free oats, processed into flour
  • 1 ?2 cup pure maple syrup
  • 1 tablespoon maca powder
  • 1 ?4 teaspoon ground cardamom
  • 1 ?2 teaspoon ground cinnamon
  • 1 ?4 teaspoon ground star anise
  • 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
  • 1 ?2 teaspoon cream of tartar
  • 1 ?2 teaspoon baking soda
  • 1/8 teaspoon pink salt
  • 75 g peanut butter
  • 1 banana sliced in half, lengthwise
  • 50 g vegan dark chocolate roughly chopped
  • 50 g chopped pecan nuts


  • 1. Preheat oven to 176 degrees C.
  • 2. Lightly spritz an 8×8 baking dish with oil or line with parchment paper.
  • 3. Combine all ingredients, in the bowl of a food processor and puree until smooth.
  • 4. Pour the batter into the baking dish. Sprinkle and adorn with toppings.
  • 5. Bake for 30 minutes until the sides start to pull away from the baking dish and the top is slightly firm.
  • 6. Don’t stress, the blondies will continue to firm up while cooling. You want them slightly gooey in the middle.
  • 7. Devour, mindfully!
This recipe was contributed by Chef Claire Sharryn Roberto – check her out for more delectable dishes.

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