Try this Banana Date Blondies recipe, or contribute your own.
- • 1 cup flour (i used whole wheat pastry flour. th all purpose flour and even pancake mix (see note).
- • 1/2 cup coconut sugar (regular sugar or brown su
- 1/2 easpoon baking powder
- 1/2 easpoon salt
- • 2 teaspoons cinnamon
- • 2 very ripe bananas mashed (about 1 cup)
- • 2 tablespoons extra virgin olive oil (other oils
- • 2 eggs whisked
- • 3/4 cup finely chopped dates
- • 1/2 cup chopped walnuts dried fruit or chocolate chips (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 small bar (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 F degrees.
- Spray an 8x8-inch square baking pan with non-stick cooking spray.
- In a large bowl, combine flour or pancake mix, sugar, baking powder, salt and cinnamon.
- Create a well in the center of the combined dry ingredients.
- In the center, whisk eggs, banana and oil together.
- Then stir wet ingredients into dry ingredients until just combined.
- Fold in dates and any other optional ingredients (if using).
- Transfer batter to prepared baking pan and spread evenly.
- Bake for approximately 25-30 minutes.
- Let bars cool completely in pan before cutting- enjoy!
Swapping all-purpose flour for whole wheat pastry flour alters the protein content of these blondies, yielding a more tender crumb without sacrificing structural integrity. Whole wheat pastry flour contains less gluten strength than standard all-purpose varieties, which prevents baked goods from developing a tough or rubbery texture when stirred. Whisking the dry ingredients—including half a teaspoon of baking powder, half a teaspoon of salt, and two teaspoons of cinnamon—thoroughly before adding the wet components ensures the leavening agent distributes evenly. Creating a central well in those dry components allows the mashed bananas, two whisked eggs, and two tablespoons of extra virgin olive oil to incorporate smoothly without overworking the batter. Overmixing activates excess gluten development, transforming a dense bar into a tough one. Fold in three-quarters of a cup of finely chopped dates and optional walnuts gently at the very end. Transfer the batter into an 8x8-inch square baking pan prepared with non-stick cooking spray, smoothing the surface evenly. Bake the bars at 350 degrees Fahrenheit for twenty-five to thirty minutes. Watch for the edges to pull slightly away from the sides of the pan and the center to spring back gently when pressed. Allowing the pan to cool completely before slicing prevents the interior from crumbling apart prematurely, as residual heat finishes setting the structure inside.
