Friday & Saturday: Vegan Banana Blondie Recipe

You probably all know my favourite oatmeal by now: cocoa powder with a mashed overripe banana, topped with chocolate chips, pumpkin-ricotta muffin, and hemp hearts. The best!

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Another day, another bowl: this one wasn’t as delicious 😦 I used a new mixed berry blend, which was really watery and diluted this bowl of oats. It also cooled down the oats quite a bit so I had to microwave my bowl. Maybe I added too many cherries and blackberries 😛 I miss my baby wild blueberries.

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The last bit of my coconut chickpea curry, mixed with butternut squash, spinach, red bell pepper, and peas over brown rice.

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This was so quick and easy to throw together, and kept me full for such a long time. Plus, I used up the last little veggie bits in my fridge.

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While my curry simmered on the stove, I whipped up a quick and easy dessert: banana blondies, made vegan! I’ve been thinking about adapting a vegan diet for a while now. It’s something that’s been on my mind for a long time. As you can see from most of my recipes, I am really close to a fully plant-based diet (minus the occasional cheese, yogurt, eggs, and weekly bit of fish). I haven’t decided to make the leap yet but have been incorporating more and more vegan meals into my diet.

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Anyways, this bread was made vegan by accident mainly because I had two eggs that I wanted to save for the next day. I promise you guys are going to L-O-V-E this recipe as much as I do. They took about 10 minutes to whisk together (IN ONE BOWL – Wooo!) and took just half an hour or so to bake. Plus, they are lightened up and just as hearty as my all-time favourite banana muffins.

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Lightened Up Vegan Banana Blondies Recipe
makes 6 blondies
  • 1 large banana
  • Generous 1/2 tbsp coconut oil, melted
  • 2 tbsp brown sugar
  • 2 tbsp almond milk
  • 1/2 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 3/4 cup spelt flour
  • 1/4 cup chocolate chips
  1. Preheat oven to 320 degrees.
  2. Grease the tin you would like to bake in.
  3. Mash banana. Add coconut oil, sugar, milk, vanilla. Whisk well.
  4. Add baking powder, baking soda, salt, and cinnamon. Mix well.
  5. Add flour and chocolate chips. Stir carefully just to combine. Do not overmix.
  6. Bake for 30 to 40 minutes, depending on thickness.
  7. Knife inserted to middle should come out clean. Do not bake for too long.
  8. Slice into 6 pieces and enjoy. Let cool if you can wait that long.
  9. Store in the fridge or at room temperature for 2 days. Best enjoyed fresh out of the oven!
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Each piece, if cut in 6, has 140 calories (110 if you omit the chocolate chips, but I love ‘em and wouldn’t recommend taking them out!) and 3 whopping grams of fiber. Low in sugar and has 3 grams of protein on top of that! Plus, as you’d guess, this recipe is low in sodium, high in potassium, manganese and selenium. Delicious, and not too sweet!
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I topped my oatmeal this morning with one of those squares, crumbled up – and a special nut butter inspired by Jack’s recipe!

For one serving, I microwaved this combo for 20 seconds:

  • 2 tbsp sunflower seed butter (almond or peanut butter would work too, but I’m running low!) 😦
  • 1 tsp maple syrup
  • 1 tsp coconut oil
  • 1 tsp cocoa powder
  • 1/8 tsp vanilla extract
  • sprinkle of salt

So easy, and incredibly delicious in my warm whipped banana oatmeal.

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For lunch after a Zumba class, I went to Thrive Energy Lab, a place near Vincenzo’s grocery store and Sabletine Fine Pastries.

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I actually stopped by Thrive last Sunday and was SO disappointed when it was closed 😦 Obviously I was really looking forward to this trip.

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I enjoyed the falafel salad bowl, which was topped with sprouts, lemon-tahini sauce, cucumbers, beets, and zucchini noodles. Zoodles! 😀 And lemon and pickle, which I avoided.

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This bowl was so tasty. The falafels were my favourite part, followed closely by the delicious beets, hummus, and lemony drizzle. The zucchini noodles were surprisingly delicious – it was my first time having zucchini noodles and I loved them. This meal was so satisfying.

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Followed by a massive 20 oz smoothie: peanut butter (honestly this guy put in 1/3 cup and I drank it ALL), dates, banana, almond milk, coconut cream, agave, cocoa powder, cocoa nibs, and chocolate chips. It was decadent, thick, creamy, not overly sweet, and AMAZING. Like I said, I tried to stop at half because I was already stuffed, but couldn’t. Some big gulps later, this cup was gone :O

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Groceries and Christmassy things! And detergent, dish soap, and other stuff that I need around the house. This was freaking heavy and I can’t believe I carried it around with me all afternoon. Luckily I had my backpack with me!

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Dinner after my shower (new cocoa butter body scrub from the Body Shop was so luxurious!) was simple: leftover rice mixed with tomato scrambled eggs and steamed asparagus. This dinner took 10 minutes MAX, I tell you!

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3 minutes makes asparagus perfectly tender-crisp. This brown rice was so hearty and went well with the soft tomatoes and tender eggs. Scallions added just the right amount of flavour here!

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I had a food baby after this meal but needed dessert: I busted into my new raspberry stash and yogurt, and enjoyed with some of yesterday’s blondies. Now I’m super full and happy and have lots of studying to do 🙂

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Hope you’re all having a great weekend!

18 thoughts on “Friday & Saturday: Vegan Banana Blondie Recipe

  1. […] As you can see from the four different “sets” of photos (different plates and arrangements and sides), yes, I did enjoy this meal four different times in two weeks. Did you know that falafels are freezable? I bought a pack from Vincenzo’s grocery store in Kitchener and froze them in packs of three. Since these photos were taken a while ago, I actually finished the whole pack and purchased ANOTHER box two days ago! […]

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    1. Girl I miss you so much! My flight is on the morning of the 22nd. I can’t wait to explore a new restaurant or cafe with you! I’m actually gonna start searching now 🙂

      I’ve actually been checking your blog over and over… where are the posts?! 😉

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    1. My aunt and uncle got my hooked on spelt flour once they swore off wheat. I like it for its nutty taste and it is so versatile (more than oat, buckwheat, almond, coconut flour IMO) but I am totally sure that WW flour or AP flour would work beautifully here.

      I haven’t had smoothies in soooooo long because of my no-blender problem here! I don’t see many smoothies in your posts. Are you like me in that you prefer eating your healthy calories as opposed to drinking them? 🙂

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      1. Oh I will definitely have to try it! I go through the odd phase where I drink a lot of smoothies but for the most part, yes, I would say that I prefer to have something to chew on 🙂 Funny that we’re talking about this though cause I think I’ll probably be posting a smoothie recipe later this week! haha

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      2. Ahaha awesome! I can’t wait to see it. Your recipes are always so classic, yet creative, and simple yet elegant. I love them all 🙂 I’m sure your smoothie is gonna be delish and I’m guessing it’ll involve banana, greens, and nut butter? 😀

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  2. Mmmm… those blondies look great! I love vegan recipes because it saves me from having to use up my eggs 😀
    I don’t think I’d want to go totally vegan, but I definitely like the idea of including several vegan meals throughout the week. My qualm with the vegan diet is that you pretty much have to take vitamin B12 and iron to ensure you get enough of those nutrients and I’d rather get it from real food! Still, I totally understand someone’s desire to adopt it.

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    1. They were really yummy! I mean, they have chocolate in them and were topped with nut butter, so…
      I know what you mean. I would miss yogurt and eggs a lot. I did lots of research about VB12 and iron and I know that supplements are basically essential for vegans, and I’ve never really supported the idea of taking vitamins as opposed to real food.
      But my goal for the new year is to have some vegan meals – plus, it’s thriftier!

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