Gluten-Free Recipe: Gooey Vanilla Banana Blondies

Danielle Copperman's gluten-free blondies

Danielle Coppperman

Danielle Copperman is the founder of food, travel and lifestyle blog Modelmangetout.com and quinoa based breakfast brand Qnola. Also a full time model, Danielle splits her time between fashion shoots, recipe development, writing, editing and running her business. An advocate of a gluten-free diet, Danielle will be sharing exclusive recipes with us each month, all made using entirely natural ingredients.

Gluten is not necessarily a problematic ingredient for everyone, but Danielle's recipes are more about embracing natural, nourishing ingredients instead of nutritionally substandard gluten-free fillers common in modern-day foodstuffs, for example, buckwheat instead of refined white flour.

Gluten-free foods: what you CAN eat... 

This week: a delicious gluten-free cake recipe...

Gooey Vanilla Banana Blondies
(makes approx 12 - 16 servings)

80g cacao butter
120g coconut oil, room temperature and soft
2 eggs
1 egg yolk
210g banana, broken by hand
200g coconut palm sugar
200g buckwheat flour
1/2 tsp Himalayan pink salt
1 tbsp vanilla powder OR ½ tbsp bean paste OR seeds from 1 vanilla pod

Optional:
Handful raw or dark vegan chocolate chunks (we like Willie’s Cacao, Ombar, Maza and Hu Kitchen)
Handful chopped cherries
Handful chopped nuts
Handful berries

Method

1. Line a square or rectangular baking tin (around 10 x 8 inches) with baking paper and grease the paper with a little coconut oil. 


2. Start by melting the cacao butter in a saucepan. Once dissolved, remove from the heat and stir in the the vanilla (paste, powder or seeds) and salt.

3. In a separate bowl, whisk the coconut oil, 160g of broken banana, sugar and eggs until thick and creamy and until the banana is fully combined.

4. Add the cacao to the egg mixture, then gradually add the flour, whisking by hand or with an electric whisk.

5. Lightly mash through the additional 50g banana, keeping it quite chunky to add texture. 


6. Add any optional extras, such as chopped cherries, berries, nuts, raw chocolate chunks and stir until combined. 


7. Pour into your greased baking tin. Make the blondies about 2cm thick, as they will rise a little. If they are too thick they will take longer to cook and won't be as dense and gooey.


8. Bake at 180 degrees in a fan oven for 30 minutes.


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Gluten-Free Recipe: Gooey Vanilla Banana Blondies