Chewy, gooey blondies recipe that is gluten-free, low in sugar, and made with whole food ingredients.
I loved blondies as a kid, but skipped making them for my own children because conventional recipes contain such an insane amount of added sugar!
After all these years, I finally had the bright idea to substitute half of the sugar with mashed, ripe banana.
The best blondies are chewy and gooey, so banana seemed the perfect textural choice for cutting the sweetener way down for a far healthier version.
My gambit paid off…these blondies are amazing. The texture is the same as regular blondies…just slightly less sweet with a hint of banana flavor.
I made them with homemade gluten-free flour that I mixed from oat, brown rice, and aramanth sprouted flour.
I like to use flour blends on a regular basis to get a wider variety of grains into the family. Dessert is the perfect vehicle for doing this, in my experience. No one ever notices!
Give this blondies recipe a try the next time you have a few ripe bananas to use up.
For an extra special treat, top each square with a scoop of homemade vanilla ice cream.
Gluten-Free Blondies
Chewy, gooey blondies recipe that is gluten-free, low sugar, and made with only whole food ingredients.
Ingredients
- 1 1/2 cups gluten-free flour preferably sprouted
- 3/4 cup sucanat or dark brown cane sugar
- 1 cup mashed ripe banana about 3 small-medium bananas
- 1 stick unsalted butter
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 whole egg
- 1 egg yolk
Instructions
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Preheat oven to 350 °F/ 120 °C.
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Melt butter on low heat in a small saucepan on the stovetop.
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Beat the egg and egg yolk together in a small bowl.
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Mash ripe banana until very smooth with no lumps in a large bowl.
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Mix the sucanat, melted butter, beaten egg/egg yolk, and vanilla with the mashed banana until well blended.
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Mix flour, baking powder, and sea salt in a separate bowl.
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Slowly add the flour mixture into the bowl with the banana mixture until fully combined.
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Pour batter into a greased 9×9 or 8×8 baking pan.
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Bake for 25 minutes and remove promptly from the oven. A knife inserted in the middle of the blondies should come out mostly clean with a few bits at the end. This is important for the blondies to be chewy and gooey.
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Cool, slice into squares and serve.
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Referigerate leftovers in a container with a tight-fitting lid.
Mmm… really delicious and healthy. I will definitely try to make them!
Can you make up a big batch of the gluten free flour and store it, or do you prepare it as needed for recipes?
I tend to blend a big batch and freeze in double bagged freezer ziplocks (to preserve nutrients). Flour can be used straight out of the freezer into a recipe. It does not clump and doesn’t need to thaw.
Also … I will post my gluten free flour recipe. I should have done this before!!
Here are the general guidelines (so many ways to do it!). https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/