Banana Bread Chocolate Chip Blondies
Try this Banana Bread Chocolate Chip Blondies recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- a pinch of salt
- 4 tablespoons honey
- 1/2 tablespoon baking powder
- 1/2 cup unsweetened almond milk
- 2 ripe medium/large bananas
- 13/4 cups rolled oats
- 1 x 400g |15oz can chick peas (11/2 cups thoroughly washed, drained and rinsed)
- 2 tablespoons peanut butter (i used peanut butter & co. the bees
- 4 tablespoons sugar (i used raw sugar or turbinado)
- 1/3 cup dark/semi sweet chocolate chips
- Carbohydrate 13.6878125009359 g
- Cholesterol 0.30625 mg
- Fat 1.14011875 g
- Fiber 1.66706256284489 g
- Protein 2.42495312500341 g
- Saturated Fat 0.2245859375 g
- Serving Size 1 1 bar (27g)
- Sodium 9.13218750004543 mg
- Sugar 12.020749938091 g
- Trans Fat 0.189365625 g
- Calories 73 calories
390F.Spray a 9x9-inch OR 8x11-inch baking pan with cooking spray, wipe excess over with a paper towel and set aside. Combine bananas, oats, chickpeas and milk into a food processor and blend until smooth (for about 3 - 4 minutes). Add the peanut butter, baking powder, honey, sugar and salt and blend again for a further 2 minutes. Scrape the sides of your processor to make sure all ingredients are being processed, and add half the chocolate chips into the batter. Process again for a further minute or two, until all ingredients have blended together and the batter is thick and creamy. Pour batter into prepared pan and top with remaining chocolate chips. Bake for approx 20 - 25 minutes (depending on your oven) until a toothpick inserted into the centre comes out clean. They should be firm to the touch, but they will still be quite soft on the inside and still quite moist when taken out. They will set and firm as they cool. Don't over cook these - or they will become dry. Once cooled, gently cut into 16 bars.
Step-by-step
- Preheat oven 200C
