Banana Cinnamon Blondies

An alternative to the chocolate brownie but with the same fudgey texture, this blondie is perfectly flavoured for autumn months with a dash of maple and a sprinkle of cinnamon.


(Makes 10 blondies)

3 medium bananas

1/3 cup tahini

1/2 cup maple syrup

1 cup almond milk

2 cups gluten-free self raisin flour

Heaping teaspoon cinnamon

1/2 teaspoon salt



(Temperature 180′)

(Cook time 25min)

– place 2 of the bananas, the tahini, maple syrup and almond milk in your blender and blend on high until smooth.

-pour the liquid batter into a  mixing bowl and add the flour, cinnamon and salt. Whisk until the batter is completely combine.

-line a medium loaf tin with grease proof paper and pour in the batter.

-slice the third banana into coins and place on top of the batter, drizzle the top with a little more syrup and place in the oven for 25mins.

-Once golden remove the brownie from the oven and allow to cool before slicing and serving.


Nancy x






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