This Banana Chocolate Chip Blondie recipe is vegan, gluten free, and it makes an incredible healthy dessert!
Save This Recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!
By submitting this form, you consent to receive emails from Happy Healthy Mama.
I’m sitting at my computer, wishing I was eating these Banana Chocolate Chip Blondies instead of writing about them. Sometimes, friends, the words don’t come. Would you like to hear what my brain is thinking as I try to come up with a clever and interesting description for this blondie recipe?
Okay, here it is—->
This SH@T is bananas…B-A-N-A-N-A-S
Yep. On repeat.
That leads me into the interesting part about this blondie recipe, though. Some people might read the recipe and actually think that it’s bananas. As in crazy. Not normal.
Because, you see, I threw a can of chickpeas in the blondies. Just threw it in there and prayed it wouldn’t taste like beans. 
Spoiler alert: these blondies taste nothing like beans! But they do taste like bananas. In the best possible way.
Add some chocolate chippers in there, and you’ve got yourself a tasty little healthy dessert on your hands. And in yo’ mouth.
So about the chickpeas. I pinky promise you won’t even know they’re there. And they add a good amount of fiber, folate, iron, copper, and protein to your blondie recipe.
I first tried to make these with chickpeas as the “flour” and added no extra flour or grains. That batch turned out well in taste, but they were just too wet in texture. I added in a cup of rolled oats and it fixed it. 
The resulting texture was gooey, but not wet, which everyone loved.
These certainly aren’t traditional Blonde Brownies but it seemed to be the most appropriate name for these healthy treats. They are sweetened with maple syrup, which gives them a flavor reminiscent of the brown sugar flavor that is predominant in a more traditional blondie recipe.
As long as you use certified gluten-free oats, this is a vegan and gluten-free dessert.
This is also an easy, one-bowl kinda recipe. I think you’re going to love this one!
Please let me know if you try it. Share a pic and tag me on Instagram and I’ll feature you!
Also, if you try this blondie recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
Print
Banana Chocolate Chip Blondie Recipe (Vegan & Gluten Free)
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
While not a traditional blondie recipe, this healthy Banana Chocolate Chip Blondie version is vegan, gluten free, and nicely flavored.
Ingredients
- 1 cup old fashioned rolled oats (certified GF if necessary)
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed well
- 3 bananas
- 1/2 cup maple syrup
- 1/2 cup apple sauce
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (this brand is vegan )*
Instructions
- Preheat the oven to 350 degrees. Line a 9 X 9 inch baking pan with parchment paper so it is hanging over the sides or line with foil and spray with cooking spray. Set aside.
- In a food processor, process the oats until they are a fine crumb. Add the chickpeas and process until they are very smooth. Add the rest of the ingredients, except the chocolate chips, and process until everything is well combined. Take out the blade of the food processor and stir in the 1/4 cup of the chocolate chips.
- Transfer the batter to the prepared baking dish and sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake in the preheated oven until the top is set and a toothpick inserted into the center comes out clean, 35-40 minutes.
- Allow to cool on a baking rack before slicing into squares. Enjoy!
Notes
*affiliate link
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 131
- Sugar: 14 grams
- Fat: 2.6 grams
- Carbohydrates: 25 grams
- Protein: 2.8 grams
Admittedly, I enjoy baking with beans. Check out these healthy cookies with chickpeas and these healthy black bean brownies.
I’ve made similar before and they and these are great. You can add some coconut flour or even psyllium fiber to make them a bit more easy to handle when packing for lunches. I like even more fiber to help my pre-diabetes. I also use green bananas as riper ones contain more sugar. (obviously I leave out the maple syrup). This is a great healthier snack or for me an on the go breakfast.
Hi Maryea,
during this hard times of quarantine I was looking for a yummy yet healthy recepies involving bananas and I stambled upon this one, which sounds super delicious. Now, I still have to try it beacause I was wondering if I can make some substitutions, but I would like to hear your opinion first: do you think I would get the same resoults if using directly oat and chickpea flour instead of putting the whole ingredients in the food processor?
Thank you very much, sending love from Italy,
Anna
Hi Anna-I’m so glad you found my site. I’m sending love to you in Italy. I think the oat flour would work fine, but the chickpea flour not as well because the recipe calls for cooked chickpeas which do not turn into flour as much as a wet ingredient. I hope that helps! xoxo Maryea
Tried the hummus veggie wrap last night! D e l i c i o u s!!!
This was super yummy, but the consistency was off. No way I could pick it up and eat it like a bar—this was more like a bread pudding that had to be eaten with a spoon. Any suggestions on how to firm it up next time?
Otherwise it was great!
Thanks! Lauren
Did you allow it to cool completely before trying to slice?
I love this recipe ..
My Husband loves sweet so i made for him..and my husband loved it..
Thanks
I loved this recipe. My sister is so health consious
I made this at yesterday morning. My sister Loved it.
Thank you for sharing this amazing
I’m so happy to hear that!
I liked these way more than I expected! I had seen dessert recipes using beans before and wasn’t sold so I don’t know what persuaded me to try this recipe but I’m glad I did. They tasted nothing like beans and the texture was gooey and soft, not rubbery like other banana/oat recipes I’ve made before. My 5 and almost 2 year old liked them and so did my extremely picky husband. I did not tell them there were beans in these and they never knew!
Yay! So very happy to hear this!
Waiting for these to cool! How do you store them?
They SMELL amazing
I hope you loved them! I store them in the fridge. I do prefer to reheat them though, rather than eat them cold.
I baked these today for my kids and they were a big hit! My older boys enjoyed them the most.
SO happy to hear this!
My friend gave me the banana blondie once and it was good but I don’t like the strong taste of banana too much. However, adding the chocolate chips like yours seems a good point. It will be easy-to-eat more than only with banana taste.
Pinned it!
Hi! I came across your blog and your journey with your son Luke having milk and soy intolerance. I am on the same journey and completely at a loss of knowing what to eat on a no dairy, soy, nuts, and wheat diet. Could you please share with me what you ate? This has been difficult but I am not willing to give up breastfeeding yet!
Hi Lindsey! I’m sorry you’re dealing with this. Here’s a look at a post I did sharing what I ate in a day while I was breastfeeding Luke. https://happyhealthymama.com/what-this-breastfeeding-mama-eats-in-a-day.html I hope that helps some!
Hello- we had the same breastfeeding journey- we ended up on a low amine diet with no dairy or soy, this recipe is great! My little one is 16 months now, still breastfeeding- she’s a diagnosed celiac too. Love this site, thanks for sharing!