These cinnamon-raisin banana bread blondies are BANANAS. The little bars of heaven include some of my favorite things and leave out all the bad stuff! There’s no refined sugar or flour, and there’s a secret ingredient . . .
CHICKPEAS. Yeah, you read that right. I was first introduced to making gluten-free baked goods with beans by Chocolate Covered Katie. When Eric and I first discovered these insanely delicious Black Bean Brownies we brought them to every single gathering and tried to get people to guess the secret ingredient. So when I discovered these Cinnamon Chickpea Blondies from Veggie Inspired, I never even hesitated to give them a try. And when I figured out how good they were, I was inspired to develop my own recipe!
What makes these extra special is the addition of delicious cinnamon-raisin peanut butter. If you haven’t heard of Buddy’s Nut Butters, all I can say is YOU MUST. Go find it at your nearest co-op or grocery store, or order any and all flavors online because you won’t be disappointed!
As I’ve mentioned before, Buddy’s changed my mind about peanut butter. Seriously, I can’t say enough good things about it! My favorite flavor is the Cinnamon Raisin and I just had to make these blondies with it. The jar was calling my name from the cupboard!
Cinnamon-Raisin Banana Bread Blondies
- ¼ cup old fashioned oats
- ½ tsp baking powder
- ¼ tsp baking soda
- 1.5 cups cooked chickpeas (or 1 15 oz. can, drained and rinsed)
- 1 medium ripe banana
- ½ cup Buddy's Nut Butter, Cinnamon Raisin flavor*
- 2 tbsp.-1/4 c. pure maple syrup (depending on how sweet you want them)
- 1 tsp. pure vanilla extract
- 1 tbsp. extra raisins (optional)
- 2 tbsp. non-dairy milk (to thin batter, if necessary)
- Preheat oven to 350 degrees F. Spray an 8x8" pan with cooking spray or line with parchment paper.
- Combine the dry ingredients in a food processor and blend until mixed well. Add the wet ingredients to the food processor and blend until smooth. If needed, thin with 2 tbsp. non-dairy milk.
- Pour batter into prepared baking pan. It will be very thick and sticky. If needed, spray the back of a spoon with cooking spray to help spread the batter out. Bake at 350 degrees for 20 minutes, do a toothpick check, and if necessary, bake an additional 5-10 minutes until top is firm.
- Allow the bars to cool for 20 minutes on a cooling rack. Cut into squares, serve and enjoy!
You can sub the raisins out and use chocolate chips instead!
So simple and so delicious! In my eyes, these banana bread blondies are healthy enough to serve as breakfast, snack or dessert. Top it with some of my Strawberry Chia Jam and you’re practically eating a peanut butter & jelly sandwich. But tastier. And healthier. Enjoy!