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Banana Blondies – Gretchen’s Vegan Bakery

I used to be by no means actually an enormous fan of the blondie

Butterscotch Banana Blondies ~ Vegan

How are you going to ever actually out do a Fudge Brownie?

To me there was by no means a purpose to do anything, however I assume the blondie is just the “vanilla individuals” brownie, proper?


Properly I stand corrected! These Banana Blondies modified my world and made me perceive these “vanilla individuals”.

Butterscotch Banana Blondies ~ Vegan

Introducing the Butterscotch Banana Blondies with cream cheese icing.

Butterscotch Banana Blondies ~ Vegan

Butterscotch is actually something that’s made with butter and brown sugar

Everyone knows brown sugar is produced from granulated sugar that’s sprayed with molasses, so I usually like to do this myself.
Through the use of granulated sugar and including in my very own molasses I can actually spike up the depth of taste right here!

When you don’t have molasses you may simply resort again to utilizing brown sugar on this recipe, gentle or darkish will do nice.

Butterscotch Banana Blondies ~ Vegan




When you wouldn’t have aquafaba *which is merely the liquid from a can of chickpeas, you may exchange the amount listed beneath with water

I discovered a a lot better outcome after I used freshly mashed bananas somewhat than from the freezer.

The liquid type of banana puree makes the batter far too liquid on this specific recipe.

Butterscotch Banana Blondies ~ Vegan


No Cream Cheese Cream Cheese Icing recipe is the very best for something and the whole lot that requires cream cheese icing!

It’s so a lot better than coping with vegan cream cheese plus there is no such thing as a have to refrigerate it!







Banana Blondies



  • Vegan Butter 1 cup (226g)
  • Molasses 1 Tablespoon (15ml)
  • Granulated Sugar 1½ cups + 2 Tabs (328g)
  • Flax Meal 2 Tablespoons (16g)
  • Aquafaba ¼ cup (50ml) **see be aware above
  • 2 Tremendous Ripe Medium Bananas**see be aware in textual content of weblog publish ⅔ cup (200g)
  • Salt 1 teaspoon (6g)
  • Vanilla Extract 3 teaspoons (15ml)
  • All Objective Flour 2 cups (250g)
  • 1 Recipe 2-2-2 Cream Cheese Icing


  1. Put together an 9″ X 9″ cake pan with grease & parchment paper liner.
  2. Preheat the oven to 350°F
  3. In a small bowl with a fork, mash the banana to a paste it is okay whether it is barely chunky
  4. In one other small bowl mix the flax meal with the aquafaba *water is Okay when you wouldn’t have or wish to use the bean water, whisk and let stand to thicken for about 5 minutes.
  5. Soften the vegan butter in a small sauce pot and add the molasses and the salt.
  6. *Essential step: Convey it to a boil!
  7. As soon as the butter is at a full boil pour it into a big mixing bowl with the granulated sugar and whisk vigorously.
  8. You will notice the sugar combination go from merely mixed to a shiny emulsion, don’t cease whisking till you see this shiny emulsion!
  9. Add the vanilla extract and the flax paste, and banana and whisk clean
  10. Add the flour and blend simply till mixed, lumps are okay! Don’t over combine!
  11. Pour the batter into the ready cake pan and unfold it evenly with a spatula.
  12. Bake within the preheated 350°F oven for roughly 35 minutes or when a toothpick inserted into the middle comes out with moist crumbs, not uncooked batter.
  13. In the meantime put together the cream cheese icing
  14. As soon as the banana blondie is completed baking, cool it within the pan utterly, then refrigerate it (nonetheless within the pan) till chilly.
  15. Loosen the perimeters with a small spatula after which flip it out onto a chopping board and take away the parchment paper.
  16. Put together the cream cheese icing in accordance with the recipe on that publish
  17. Unfold the icing over the banana blondie after which sprinkle with non-obligatory crushed, toasted walnuts
  18. I reduce mine into 9 parts


When you DO NOT USE the cream cheese icing, Butterscotch Banana Blondies could be stored at room temperature for as much as 4 days wrapped loosely

Iced blondies should be refrigerated and can keep contemporary for as much as 7 days wrapped loosely to stop drying

You may freeze them for as much as 2 months wrapped nicely



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