Chocolate Chip Blondies

I told myself that because I am starting my first full-time job in a month, I need to make as much content as I can between now and then. This promise has resulted in me baking in my kitchen every morning! I feel like my entire senior year of college, I wasn’t making as much content as I typically would. It’s a good thing that I was focused on life and spending time with my friends, but I missed making fresh content!

As a result, I am not presenting recipe #3 of this week to you: Banana Chocolate Chip Blondies. My Instagram followers actually requested that I “dial down” the banana recipes, but I am still going strong. I know I said that the texture of my Chocolate Chip Oatmeal Cinnamon Crunch Banana Bread was unreal, but LET ME PUT YOU ON about the fluffy thickness of these blondies.

I know that they look like they’d be almost a cookie texture, but nope. In fact, I would actually describe these as being almost a banana cake? So fluffy and thick it’s crazy. I’m obsessed. We actually had to freeze half of these because they were that good. That’s one of my tricks for being “portion cautious” especially when having yummy treats around the house. When you freeze them, you’re not always tempted to eat them because “out of sight, out of mind” and you need to wait for it to defrost, too!

Anyways, let’s get to the super simple ingredients that you’ll need for this recipe!


  • 1 ripe banana (mashed)
  • 1 cup of gluten free flour (could sub normal flour, almond flour, or oat flour here, but it would change the texture)
  • 1 egg
  • 1 tbs vanilla
  • 2 tbs of almond milk
  • 1/3 cup of coconut sugar (or brown sugar)
  • 1/2 cup of df chocolate chips
  • 3 tbs of melted vegan butter (could sub normal butter, oil, or apple sauce)
  • 1 tsp of baking powder


Preheat your oven to 350F. Mix all the ingredients together in a mixing bowl and then pour into an 8 x 8 baking dish with parchment paper or spray it with cooking spray! Bake for 18 minutes, check to see if it’s golden, and if it’s not, put it back in for 6 more minutes. That’s what I did, and mine came out perfect!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s