Chickpea-nut Butter Banana Blondies

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Though I will never get tired of a good old fashioned PBJ, I will admit to an infatuation with its close relative, the PBHB. (peanut butter-honey-banana).  If you’re looking for a remedy to many of life’s ailments, try chunky pb topped with sliced banana, a drizzle of honey, and a pinch of cinnamon. If that doesn’t work, make the chunky pb from scratch at home (recipe to come).

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banana & homemade honey peanut/almond butter

These blondies were inspired by my obsession with all things peanut butter-banana. They were also dually inspired by my fellow clinical dietetic intern buddy with Type I diabetes, who inspired me to make a sweet flourless treat. Being an overachiever, I threw in some protein and fiber while I was at it. How, you ask?

Enter: chickpeas.

Chickpeas. Meet PBHB.

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I was going to add chocolate chips…but then I realized I had a half leftover bag of these babies.

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So then this happened:

And T-20minutes later….

Chickpea-nut Butter Banana Blondies

Prep Time: 10mins Cook Time: 20 mins Total Time: 30 mins
Makes: 16 squares

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INGREDIENTS:

  • 1 can (1 1/2 cups) chickpeas, rinsed & drained
  • 1/3 c peanut butter
  • 1/4 c honey
  • 1/2 c smashed ripe bananas (~1-2 bananas)
  • 2 tsp vanilla
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 c chocolate chips or chunks (or Bark Thins!)
  • pinch of sea salt
INSTRUCTIONS:

  • Preheat your oven to 350, and line a 9×9″ pan with parchment paper.
  • Throw all the ingredients except the chocolate into a food processor. Blend until creamy (you don’t want chunks of chickpeas in your blondies).
  • Fold in the chocolate chips/chunks.
  • Pour batter into the pan and smooth with a spatula.
  • Optional: sprinkle a few extra chocolate chunks on top.
  • Bake for about 20 mins or until a toothpick inserted in the middle comes out clean.
  • They’ll be super gooey, so let them set before cutting into squares (assuming you don’t just dig in with a spoon, which is cool too.)

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