A crave-able dessert that doubles as a nutrition bar (or breakfast on the go)! It is my quick and straightforward,vegan oat flourbanana blondies. Made with a combination of oat flour & almond flour, they are also gluten-free and have no added sugar.

a stack of 2 oil-free vegan banana blondies

Looking for an straightforward vegan dessert recipe that does overtime as a grab-and-go option for busy mornings (paired with a cup of morning coffee) and pre-workouts?

You have found it with these gluten-free banana blondies (which also happen to be vegan, oil-free, and straightforward to make with only five ingredients). They will satisfy your sweet tooth and power you along in one feel swoop.

an oil-free vegan banana blondie with a bite taken out of it

Why You Will Love These Vegan Oat Flour Banana Blondies

Vegan (egg-free, dairy-free)
Oil-free
Gluten-free
No refined sugar or other added sugars
5 ingredients
Made in 1 bowl
Straightforward to make and bake
Lots of room for add-ins and variations
Satisfying!

Ingredients for the Oat Flour Banana Blondies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The wholesome ingredients for these blondies are as follows:

Almond flour or almond meal
Oat flour(ready made, or make your own kitchen-made oat flour using rolled oats)
Mashed, very ripe bananas (use overripe bananas, with lots of dark spots for sweeter blondies)
Smooth nut butter or seed butter (e.g.,almond butter,sunflower seed butter, natural smooth peanut butter)
Baking soda
Optional: Semisweet chocolate chips (I have more add-in suggestions below, and in the recipe card)

The fat from the almond flour, plus nut/seed butter, and plenty of mashed banana, makes these blondies moist and tender,without the addition of any oil.

Note:If you need the blondies to be 100% gluten-free, be sure to use certified gluten-free oat flour, or certified gluten free oats to make your own oat flour.

How to Make Vegan Oat Flour Banana Blondies

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Coat the interior (bottom and sides) of an 8-inch (20 cm) baking ban with nonstick cooking spray or oil/grease (e.g. coconut oil, avocado oil) of your choice.

If you wish, or need, to keep the blondies 100% added oil-free, use a nonstick baking pan and or line the bottom and sides of the pan with parchment paper.

Step Two: Whisk the Dry Ingredients

In a large mixing bowl, whisk the almond flour, oat flour, and baking soda until blended.

Step Three: Stir in the Wet Ingredients

Add the mashed bananas and nut butter to the bowl with the dry ingredients. Stir until completely combined.

Do not worry about over-mixing the batter. There is no gluten in the recipe, so it is ok if you stir with vigor.

oil-free vegan banna blondie batter in a glass bowl with a pink spatula

Optional: Add Chocolate Chips

If you like, add chocolate chips to the batter. Stir until combined.

glass bowl filled with oil-free vegan banana blondies and chocolate chips

Step Four: Spread Batter into Prepared Pan

Spread the batter into the prepared baking pan. Using a rubber spatula or the back of a spoon, spread the batter in an even layer, smoothing the top.

unbaked oil-free vegan banana blondies in baking pan

Step Five: Bake

Bake the bars in the preheated oven for 25 to 30 minutes until set at the center and golden brown at the edges. (Note:ovens and environments vary, so check at the earliest time and bake longer–even beyond the the max time–as needed).

baked vegan oil-free 5 ingredient banana blondies, still in the pan, on a cooling rack

Step Six: Cool and Chill the Bars

Transfer the pan to a cooling rack and cool completely. Transfer the pan to the refrigerator and chill for one hour (or place in the freezer for 15 minutes). Chilling the bars will make them easier to remove from the baking dish.

Once chilled, cut into 16 bars or squares.

Yum!

vegan banana blondies on a black cooling rack, cut into 16 pieces

Storage for the Vegan Oat Flour Banana Blondies

Store the cooled banana blondie bars in an airtight container at cool room temperature for 1 day, in the refrigerator for 1 week, or the freezer for up to 3 months.

Taste & Texture of the Blondies

The vegan banana blondies are firm and lightly moist. They taste like an ideal combination of banana bread and classic blondies. The combination of almond flour and oat flour produces a result that is similar (arguably, better!) than all purpose flour.

Almond flour (plus nut or seed butter) provides natural oils, without the addition of oil, lending these vegan blondies a tender, slightly chewy texture.

overhead shot of a stack of two vegan oil-free 5 ingredient banana blondies

Ingredient Substitutions

Mashed Bananas. An equal amount of unsweetened applesauce or pumpkin puree can be used in place of the mashed bananas. Keep in mind that the bars will be far less sweet with either of these options. You may want to add a small amount of sweetener, such as coconut sugar or maple syrup, to taste.
Almond Flour.An equal amount ofDIY Sunflower Seed FlourorPumpkin Seed Flourcan be used in place of the almond flour. If using sunflower seed flour as a substitute for almond flour,use 1 1/2 teaspoons (tsp) of baking powder (certified gluten-free, as needed) in place of the baking soda.This will prevent the blondies from turning green (a natural occurrence of sunflower seed flour in combination with baking soda. The green color is not harmful).

How to Make Kitchen-made Oat Flour

Place an equal weight of rolled oats in a blender and process until the oats are completely broken down into a fine flour.

Recipe Tip: Use Runny Nut Butter or Seed Butter

These blondies are reliable when made with a nut or seed butter that is runny (loose). So whether it is cashew butter, almond butter, peanut butter, or sunflower seed butter, aim to use a version that is runny as well as smooth.

If your chosen butter (nut or seed) is stiff, heat it for a very brief time in a microwave until it loosens.

Flavor Variations

I have provided the minimalist version of the blondies, but you can enhance them with flavorings of your choice. For example:

Extracts:Vanilla extract or almond extract (about 1 teaspoon for vanilla, 1/2 teaspoon for almond)
Spices:Such as a small amount ground cinnamon, cardamom, nutmeg or ginger
Grated Zests:For example, lemon, lime or orange
Sweeteners:Such as a small amount of coconut sugar or maple syrup.
Add-Ins
- Dried fruit(e.g., dried cranberries, dried cherries, dried blueberries, or chopped dried apricots)
- Chopped nuts or seeds(e.g, walnuts, pecans, sunflower seeds, pepitas)
- Cacao nibs(use 3 to 5 tablespoons instead of 1/2 cup)
- Vegan white chocolate chips

Happy Baking!

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Vegan Oat Flour Banana Blondies

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

1 cup almond flour
1 cup oat flour (see notes for making your own)
1/2 teaspoon baking soda
1.33 cups mashed very ripe bananas
1/2 cup smooth nut butter (e.g., almond butter , peanut butter) (e.g., almond butter , peanut butter, sunflower seed butter )
Optional: 1/2 cup dark chocolate chips see notes for more options

Method

Preheat the oven to 350F (180C). Coat the interior (bottom and sides) of an 8-inch (20 cm) baking ban with nonstick cooking spray (see notes for alternative nonstick options).
In a large mixing bowl , whisk the almond flour , oat flour, and baking soda until blended.
Add the mashed bananas and nut butter to the bowl with the dry ingredients. Stir until completely combined. If you like, add chocolate chips to the batter. Stir until combined.
Spread the batter into the prepared baking pan. Using a rubber spatula or the back of a spoon, spread the batter in an even layer, smoothing the top.
Bake the bars in the preheated oven for 25 to 30 minutes until set at the center and golden brown at the edges. (Note: ovens and environments vary, so check at the earliest time and bake longer–even beyond the the max time–as needed).Transfer the pan to a cooling rack and cool completely.
Transfer the pan to the refrigerator and chill for one hour (or place in the freezer for 15 minutes). Chilling the bars will make them easier to remove from the baking dish.
Once chilled, cut into 16 bars or squares.

Notes

Storage: Store the cooled bars in an airtight container at cool room temperature for 1 day, in the refrigerator for 1 week, or the freezer for up to 3 months. Make Your Own Oat Flour: Place an equal weight of rolled oats (just under 1.25 cups) in a blender and process until the oats are completely broken down into a fine flour. Chocolate Chip Alternatives: If you want to add something other than chocolate chips to the batter, consider adding an equal amount of chopped dried fruit (e.g., dried cranberries , dried cherries, or dried blueberries), chopped nuts or seeds (e.g, walnuts, pecans, sunflower seeds , pepitas ), or 1/4 to 1/3 cup cacao nibs . Banana Alternatives: An equal amount of unsweetened applesauce or pumpkin puree can be used in place of the applesauce. You will to add some sweetener (e.g., coconut sugar or maple syrup ), to taste, since these options are not sweet like bananas. Almond Flour Alternative: An equal amount of my DIY Sunflower Seed Flour can be used in place of the almond flour . Use 1.5 teaspoons of baking powder in place of the baking soda or else the sunflower seed flour will make the blondies green (a harmless chemical reaction). Nonstick Pan Options: Instead of nonstick cooking spray , use the oil/grease (e.g. coconut oil , avocado oil ) of your choice to coat the pan. If you wish, or need, to keep the blondies 100% added oil-free, use a nonstick baking pan and or line the bottom and sides of the pan with parchment paper .