I have a pretty hardcore sweet tooth- as a little one growing up (middle school years in particular come to mind) I was addicted to sugar; Coca Cola, cookie dough, and anything marshmallow were the hard hitters. I also remember charmingly taking spoonfuls of brown sugar straight from the bag just for the hell of it. It was a pretty tooth ache inducing, unhealthy time. Somehow over the years I’ve strayed far from those preteen habits and bright colored candies and sugar high facilitating goods no longer carry much appeal.
But, alas I will always have that little poke for something sweet at the end of an evening meal, and the best way I can think to satisfy it is with something nutritionally fulfilling and decadent. Usually by the time I want a dessert, I am a little bit hungry and I’m not looking for something just to soothe the cry of some ornery taste buds whining for sugar. I want something toothsome and maybe hearty or light and uplifting depending on the season or my mood.
These banana chip blondies are just what I’m usually looking for late in the day and in the colder seasons-super dense, incredibly awesome warmed up and full of fiber and protein to shove your hunger nag in a corner with the benefit of keeping your insulin levels on an even keel. I was super pleased with how these blondies turned out; I put them together on a whim from the inspiration to utilize some sad looking bananas sitting on the counter that were spotted black and on their last leg. I felt confident in the recipe’s turnout as I had used this deep dish cookie recipe as a foundation. I knew the bananas intense sweetness would be a great substitute for the sugar used in the recipe of the link above and I was hoping that the result would lead to another use for overripe bananas other than the trite banana bread.
This recipe is also delightful to make because it hardly qualifies as baking, or cooking at all for that matter. It’s as simple as blending all the ingredients together and throwing in some chocolate chips. Sometimes the urge to do some stirring hits me and this is a great recipe to satisfy the baking craving without succumbing to whipping up some cookie dough (I know I can’t be the only one out there who has done this just to get some dough on a spoon). By the way, this batter is a total dupe for cookie dough if your taste buds lean on the mild sweet tooth side and you’re into that raw dough consumption kind of thing. If you’re concerned about whether or not you can detect the beans in this, I promise you, this is one bean dessert recipe where I couldn’t discern them. The beans recreate the density and chew that flour, butter and egg would typically create. You may want to add maple syrup or sugar if you aren’t accustomed to healthier style treats but I found that the super developed sugars of the bananas filled out this blondie’s sweet profile quite nicely. Enjoy!
Makes an 8×8 pan, about 9 square servings
2 cans garbanzo beans (any other white bean can work too)
1 cup oatmeal (old fashioned or quick)
4-5 super ripe bananas
3 tbs coconut oil (or any other oil/fat of your choice)
½ tsp baking powder
½ tsp fine sea salt
1 tsp cinnamon
½ cup chocolate chips to blend into the batter, ¼ cup to scatter on top
1/ Rinse the beans very well in a colander, add to food processor and blend with the bananas. Once incorporated together, add in your oil and vanilla.
2/Add in dry ingredients (oats, baking powder, cinnamon and salt) and continue to process until smooth. Add the chocolate chips and incorporate by hand. Pour batter into an oiled 8×8 baking pan and sprinkle remaining chocolate chips on top. Bake at 350F for about 35 minutes. Let sit in the pan until cool.
The center will appear “raw” still but will continue to firm up upon cooling and will look dense and doughy upon serving, but that’s what you want if you’re looking for a dense blondie style bar. Once cut into squares, these also keep really well in an airtight bag or container in the freezer. Just heat in the microwave for 30 seconds to thaw.