Butterscotch Banana Blondies

Good morning! How are you guys doing? Ok so I’m not being dramatic here, but the moment I perfected this BUTTERSCOTCH BANANA BLONDIE recipe, my life changed. I know that’s saying a lot, but yeah…they are chewy, gooey and legittttttt. If you replace the butterscotch chips with dairy free chocolate chips, they will be paleo + vegan! But sometimes you need the real deal butterscotch, ya feel me?

BUTTERSCOTCH BANANA BLONDIES

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Nicole Modic

SERVES 12 squares

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Ingredients

• 2 very ripe large bananas
• ½ cup creamy almond butter
• 1 tbsp vanilla extract
• ¾ cup almond flour
• ¼ cup coconut flour
• ¾ cup butterscotch chips
• 1 tsp cinnamon
• 1 tsp baking soda
• pinch sea salt

Instructions

• Preheat oven to 350.
• Line an 8x8 baking dish with parchment paper (spray coconut oil in the dish first so that the parchment paper sticks).
• In a blender or food processor, add the bananas, almond butter, and vanilla extract.
• Pulse until mostly smooth.
• Pour into a bowl, and stir in the almond flour, coconut flour, cinnamon, and salt.
• Once combined, fold in the butterscotch chips, reserving a few to sprinkle on top.
• Pour batter into the baking dish and smooth out with a spatula.
• Sprinkle remaining butterscotch chips on top.
• Bake for 20-22 minutes.

Notes

Since this recipe doesn't contain any oil, these are always going to be very moist. They are SUPPOSED to be crispy on the top and OOEY, GOOEY on the inside.
Slice into 12 squares and devour.
Store in an airtight container in the fridge!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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