These cakey blondies deliciously combine the flavors of white chocolate, peanut butter, and banana. The healthy fat in the peanut butter – along with the moisture from the mashed bananas – negates the need for oil or butter, and the inherent sweetness of the banana allows for using only a minimal amount of added sweetener. The addition of whole wheat pastry flour yields a light & fluffy texture while contributing the healthy goodness of whole grains.
If those aren’t reasons enough to try these blondies, I’m not sure what is!
White Chocolate, Peanut Butter, & Banana Blondies
- 1/4 cup white chocolate peanut butter (I used Saratoga Peanut Butter Company Blizzard Butter)
- 2 Tbsp unsweetened applesauce
- 1/4 cup Sucanat or brown sugar
- 1 egg
- 1 cup mashed overripe banana (about 3 large)
- 1/2 tsp pure vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 – 3/4 cup all-natural white chocolate chips, such as Sunspire
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper so the edges hang over the sides of the pan.
- Using an electric mixer, cream together the peanut butter, applesauce, and Sucanat. Add in the egg and beat until combined. Add in the mashed banana and vanilla; beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Stir white chocolate chips into the dry ingredients (this step prevents the chips from sinking into the batter).
- Gently fold the dry ingredients into the wet until just moistened.
- Spoon batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove pan from oven and let cool on a wire rack. Remove the blondies by picking up the edges of the parchment paper and let cool completely; cut into squares and serve.