We’re upping our baking game by taking a delicious blondie recipe, and combining it with the yummy taste of banana bread! I present to you Banana Bread Blondies with Walnut Streusel. Sure to become a new household favorite treat! Paleo, grain free, gluten-free, and refined sugar free.
Why yes, I do have another “banana bread” recipe that you guys are going to absolutely love! Many of my banana recipes have been very popular lately. Something about this extra time we have on our hands is leading us to bake our way through this pandemic!
Comfort or boredom? Who knows. Regardless, I’m here for you. To keep cranking out the recipes you’ll love to experiment with.
What better way than with a banana bread inspired blondie? Blondies are similar to brownies, but without the chocolate. They have a rich vanilla flavor, and are generally made with brown sugar. I used coconut sugar in this variation, and with the sweetness of bananas, these are down right addictingly (is that a word) delicious!
How to make Banana Bread Blondies with Walnut Streusel:
We gather up our simple ingredients:
- blanched almond flour
- coconut flour
- baking soda
- sea salt
- coconut sugar
- ripe bananas
- cashew butter (or almond butter)
- vanilla extract
- chopped walnuts
We start by stirring together the dry ingredients: both flours, cinnamon, baking soda, and sea salt. In a separate bowl, whisk together the beaten egg, mashed bananas, cashew butter, coconut sugar, and vanilla extract.
Fold the dry ingredients into the wet and stir until no dry pockets remain. Now pour and smooth out batter into an 8×8 pan that is lined with parchment paper.
Make the streusel: combine the chopped walnuts, additional coconut sugar, almond flour, cinnamon, pinch of sea salt, and butter or ghee. Pour on top of the mixture. Bake for 22-24 minutes (depending on oven).
Once you pull from the oven, wait at least 30 minutes to cool before cutting into squares. If you are very impatient, go ahead and refrigerate to speed up the process!
These will keep well at room temperature for 2-3 days. I store most of my baked good in the freezer, then pull them out individually to let them defrost at room temperature for 20 minutes before enjoying.
Other Banana Bread Recipes you’ll enjoy!
Banana Bread Blondies with Walnut Streusel
For the Blondies:
- 1 egg (whisked)
- 1/3 cup cashew butter (or nut butter of choice like almond butter)
- 2 medium ripened bananas (mashed)
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1.5 cups blanched almond flour
- 2 tbsp coconut flour
- 1 tbsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
For the Walnut Streusel:
- 1 cup chopped walnuts
- 3 tbsp blanched almond flour
- 2 tbsp coconut sugar
- 2 tsp cinnamon
- 3 tbsp melted butter, coconut oil, or ghee
Preheat the oven to 350 degrees. Line an 8x8 square pan with parchment paper so that it goes up the sides. Set aside.
Make the blondies: In a large bowl, beat together whisked egg, cashew butter, mashed banana, coconut sugar, and vanilla with an electric mixer.
In a separate bowl, combine the dry ingredients: both flours, cinnamon, baking soda, sea salt. Stir the dry ingredients into wet and mix until fully combined and no dry pockets remain.
Pour the batter into the prepared pan.
Make the streusel: stir together the walnuts, almond flour, coconut sugar, and cinnamon. Pour the oil, butter, or ghee on top. Stir to combine. Spoon over the blondie batter.
Transfer to the oven and bake for 22-24 minutes, or until lightly golden and slightly firm. Remove from oven and let cool for at least 30 minutes before slicing into squares and serving.