Got too many ripe bananas on hand and worried about they get ripen too quick? Let's make these Vegan Almond Butter Banana Blondies! It's dairy-free, gluten-free, sweet yet not too sweet.
Preheat the oven at 160 C / 320 F. Line an 8-inch loaf pan with parchment paper (baking paper).
In a mixing bowl, mash the bananas with a fork.
Add almond butter, aquafaba, and vanilla extract. Mix to combine.
Add the oat flour, almond meal, baking powder, baking soda, and salt. Mix to incorporate all.
Stir in the walnuts. Then pour the batter into an 8" loaf pan lined with parchment paper.
Sprinkle the chopped walnuts and pecan on top.
Bake for 25~30 minutes until a toothpick inserted in the center comes out clean.
Transfer the pan unto a wire rack. Let it cool for 15 minutes before removing from the pan. Chop into squares and drizzle the almond butter on top. Enjoy them with a cup of your favorite coffee or oat milk.
Notes
*Aquafaba/Chickpea water: I use the water left from cooking chickpeas. You could use the liquid from canned chickpea as well. I haven't tried any substitution so could not guarantee another replacement. But I think if you don't have aquafaba, you could try to use the same amount of almond milk or oat milk.
Store them in an air-tight container in the fridge for 3-5 days or 2 weeks in the freezer.