Paleo Banana Blondie with Pecans
This paleo banana blondie is easy to make and even easier to eat. It's chewy and flavourful from the perfect combination of bananas, almond flour, and pecans.
Ingredients
- 3/4 cup (200g) mashed banana ripe
- 2 cups (220g) almond flour
- 3 tbsp (40g) erythritol
- 1 tsp baking powder
- 2 large eggs
- 1/3 cup (75g) melted coconut oil (or unsalted butter if not paleo)
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup (55g) pecans, chopped coarsely
Instructions
- Preheat the oven to 350°F/180°C degrees and line an 8-inch square baking pan with parchment paper.
- Whisk all ingredients, EXCEPT pecans, in a large bowl until well combined. Fold 2/3 of the chopped pecans into the batter and mix well.
- Pour the batter evenly into the baking pan, and add the remaining pecans evenly on top of the spread-out batter.
- Bake for 20-25 min or until it starts to get golden brown.
- Remove from the oven and let cool for at least 20 minutes before serving. Serve with a vanilla ice cream on top.