Best 25-Minute Vegan Banana Bread Blondies Recipe

Name: Best 25-Minute Vegan Banana Bread Blondies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup coconut sugar; 1/4 cup melted coconut oil; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup vegan chocolate chips

Author: Carry

Published: November 1, 2025

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You know those overripe bananas sitting on your counter right now? Don’t throw them out—they’re about to become the star of the easiest, most delicious vegan banana bread blondies you’ve ever tasted. I stumbled onto this recipe one lazy Sunday when I craved something sweet but didn’t want to fuss with eggs or butter. The result? A chewy, golden-brown treat that’s like banana bread and blondies had the perfect love child. What I adore most (besides how ridiculously simple they are) is how the coconut sugar caramelizes just enough to give them that irresistible gooey edge. Trust me, even non-vegans won’t believe these are plant-based.

Vegan Banana Bread Blondies - detail 1

Why You’ll Love These Vegan Banana Bread Blondies

Oh, these little squares of joy have stolen my heart—and they’ll steal yours too. Here’s why:

So easy: One bowl, no fancy techniques—just mash, mix, and bake. Perfect for lazy bakers like me!
Weeknight-fast: From counter to oven in 10 minutes flat (25 minutes later, you’re snacking).
Flavor bomb: Caramel notes from coconut sugar + sweet banana = pure magic in every bite.
Allergy-friendly: No eggs, no dairy—just plant-based goodness everyone can enjoy.
That perfect chew: Crispy edges, soft center, with melty chocolate surprises. *Chef’s kiss*

Ingredients for Vegan Banana Bread Blondies

Here’s the beautiful part—you probably have most of these ingredients already! But let me tell you exactly what you’ll need (and why each one matters):

2 ripe bananas, mashed – The spottier, the better! These give natural sweetness and that classic banana bread flavor.
1/2 cup packed coconut sugar – Pack it in like brown sugar—this adds caramel depth without being overly sweet.
1/4 cup melted coconut oil – Measure after melting for accuracy. This keeps them moist without any butter.
1 tsp vanilla extract – The secret background note that makes everything taste richer.
1 1/2 cups all-purpose flour – Spoon and level it—don’t scoop from the bag or you’ll pack in too much.
1/2 tsp baking soda – Just enough lift to keep them chewy, not cakey.
1/4 tsp salt – Balances all that sweetness beautifully.
1/2 cup vegan chocolate chips – Because let’s be real—everything’s better with melty chocolate pockets!

See? Nothing weird or hard-to-find. Just simple ingredients that work so well together.

How to Make Vegan Banana Bread Blondies

Okay, here’s where the magic happens—and I promise it’s easier than you think! The key is getting everything prepped before you start mixing. (Learned that the hard way when I once forgot to melt the coconut oil mid-recipe. Oops!)

Preparing the Batter

First, grab that big mixing bowl you always reach for—you know the one. Mash those bananas right in there with a fork until they’re nice and smooth (a few tiny lumps are totally fine). Now add your coconut sugar, melted coconut oil, and vanilla. Stir like you mean it! You want everything fully combined—it’ll look kinda like caramel pudding at this stage.

Here’s my favorite trick: whisk the flour, baking soda, and salt together in a separate bowl first. This prevents those pesky baking soda lumps no one wants to bite into later. Gently fold the dry ingredients into your banana mixture until just combined—overmixing makes tough blondies, and we want tender!

Now the fun part: toss in those chocolate chips and give it maybe two more folds. You want them evenly distributed but not smashed into oblivion. The batter should be thick but scoopable—like muffin batter, not cookie dough.

Baking Vegan Banana Bread Blondies

Slide that oven rack to the middle position and preheat to 350°F (175°C)—no guessing here, use an oven thermometer if yours runs hot! Line your 8×8 pan with parchment paper (extra points if you leave overhang for easy lifting later).

Spread the batter evenly—I wet my fingers to press it into corners without sticking. Pop it in the oven and set that timer for exactly 25 minutes. At 22 minutes, start watching like a hawk! The edges should pull away slightly, and a toothpick inserted near the center should come out with just a few moist crumbs (not wet batter).

Here’s the hardest part: let them cool COMPLETELY in the pan before cutting. I know, I know—but trust me, they’ll hold their shape better. After 10 minutes, you can lift them out using the parchment to speed up cooling. Then? Dive in and try not to eat the whole batch in one sitting!

Tips for Perfect Vegan Banana Bread Blondies

After making these blondies more times than I can count (okay fine, I may have a slight addiction), I’ve learned all the little tricks that take them from good to oh-my-goodness amazing. Here are my absolute must-know tips:

Bananas should look borderline gross – Those black-speckled, super soft bananas you’d normally toss? They’re GOLD here. The riper they are, the sweeter and more banana-y your blondies will taste.
Fold like you’re handling a baby bird – Seriously, gentle folds only! Overmixing develops gluten and makes them tough. Stop as soon as the flour disappears—a few streaks are okay.
Parchment paper is non-negotiable – Not wax paper, not greasing the pan—parchment lets you lift the whole slab out cleanly. Bonus: no scrubbing baked-on bits later!
Let them cool (if you can wait!) – I know it’s torture, but cutting warm blondies makes them crumble. Wait until they’re just barely warm for clean slices.
Chocolate chip hack – Toss your chips in a spoonful of flour before adding—this prevents them all sinking to the bottom during baking.

One last secret? These taste even better on day two! The flavors meld and the texture gets even fudgier. Just store them in an airtight container (if they last that long).

Ingredient Substitutions & Variations

Listen, I’m all for sticking to the original recipe—it’s darn near perfect—but life happens! Maybe you’re out of coconut sugar or someone in your house hates chocolate chips (*gasp*). No worries! Here are my tried-and-true swaps that still deliver amazing results:

Brown sugar works beautifully instead of coconut sugar—use equal amounts packed tight. It’ll give that same caramel richness, just with a slightly deeper molasses flavor.
No coconut oil? Melted vegan butter or even mild olive oil (yes, really!) can step in cup-for-cup. Avoid strong-flavored oils unless you want your blondies tasting like salad.
Chocolate chip haters (weirdos) can use chopped walnuts, pecans, or even shredded coconut instead. Toast nuts first for maximum crunch!
Flour alternatives: Need gluten-free? Swap in a 1:1 GF baking blend. I’ve even used oat flour (blitz rolled oats until powdery)—just add an extra tablespoon of liquid since it’s thirstier.
Vanilla emergency? A teaspoon of almond extract or even maple syrup can pinch-hit in a bind.

Want to get fancy? Try swirling in a spoonful of peanut butter before baking, or sprinkle flaky salt on top right when they come out of the oven. The beauty of these blondies? They’re basically a blank canvas for your cravings!

Serving & Storing Vegan Banana Bread Blondies

Okay, let’s talk about the best part—eating these beauties! My absolute favorite way to serve them? Still slightly warm from the oven with a tiny scoop of vegan vanilla ice cream melting over the top. The contrast between the warm, gooey blondie and cold ice cream is *chef’s kiss* perfection. But honestly? They’re just as delicious at room temperature with your morning coffee (no judgment here—breakfast dessert is totally a thing).

Now, about storing them—because let’s be real, you might actually have leftovers (emphasis on might). Here’s how to keep them fresh:

Room temp: Stack them in an airtight container with parchment between layers. They’ll stay soft and delicious for 3-4 days—if they last that long!
Fridge hack: For extra longevity (up to a week), pop them in the fridge. Just microwave for 10 seconds before eating to bring back that fresh-baked texture.
Freezer magic: These blondies freeze like champs! Wrap individual squares tightly in plastic wrap, then stash in a freezer bag. They’ll keep for 3 months—perfect for sudden sweet cravings. Thaw at room temp or zap for 20 seconds.

Pro tip: If you’re taking these to a potluck or picnic, cut them into squares right before serving. The edges stay crisper that way. And don’t be surprised when people beg you for the recipe—it happens every time I bring these anywhere!

Nutritional Information

Okay, full transparency time—I’m a baker, not a nutritionist! These numbers are estimates based on my favorite brands, but your exact counts might vary depending on ingredients. That said, here’s the scoop on what you’re biting into with these glorious blondies:

Serving Size: 1 blondie (about 1/9th of the batch)
Calories: Around 180 – perfect little pick-me-up!
Fat: 7g (mostly from that dreamy coconut oil)
Carbs: 28g (nature’s candy from bananas + wholesome flour)
Protein: 2g (hey, every bit counts!)

Now, before anyone gets too caught up in numbers—remember, these are made with REAL ingredients. No weird processed stuff hiding in there! The coconut sugar gives slower energy release than white sugar, and those bananas? Packed with potassium and fiber. So yeah, you’re basically eating health food… with chocolate chips. (Let’s go with that!)

Frequently Asked Questions

Can I freeze these blondies?
Absolutely! These freeze like a dream. Just wrap individual squares tightly in plastic wrap (or pop them in a freezer bag with parchment between layers). They’ll keep beautifully for up to 3 months. Thaw at room temp or give ’em a quick 20-second zap in the microwave for that fresh-baked feel.

Will gluten-free flour work?
You bet! I’ve had great success with 1:1 gluten-free baking blends. Just make sure yours includes xanthan gum. Pro tip: Let the batter rest for 5 minutes before baking—GF flours absorb liquid differently. The texture comes out slightly more cake-like but still delicious!

How ripe should the bananas be?
Think “borderline compost-worthy” ripe! The blacker the spots, the sweeter and more banana-forward your blondies will taste. No ripe bananas? Bake whole ones (peels on!) at 300°F for 15-20 minutes until blackened—instant flavor boost!

Can I make these without chocolate chips?
Of course—though I side-eye anyone who’d skip chocolate! Swap in chopped nuts, dried fruit, or even swirl in some peanut butter. Just keep add-ins to about 1/2 cup total so the batter isn’t overwhelmed.

Why did mine turn out cakey instead of chewy?
Ah, likely culprit? Overmixing or too much flour. Always spoon-and-level your flour (never scoop from the bag!). And remember—fold just until combined, even if you see a few flour streaks. They’ll disappear during baking!

Share Your Feedback

Alright, I’ve spilled all my secrets—now I want to hear from you! Did these vegan banana bread blondies turn out as magical for you as they do in my kitchen? Did you add any fun twists (peanut butter swirl? Extra chocolate? Tell me everything!)? Drop a comment below and let me know how it went. And hey, if you snapped a pic of your masterpiece, share it with me—I’m obsessed with seeing these blondies in all their golden, gooey glory!

Oh, and if you loved them as much as I do (spoiler: you will), please consider leaving a quick rating. It helps other bakers find this recipe and gives me that warm fuzzy feeling knowing I’ve made someone’s day a little sweeter. Happy baking, and can’t wait to hear your stories!