Peanut Butter & Chocolate Banana Blondies

Have you seen my post in collaboration with Pic’s peanut butter, talking about being a new mum and keeping energy levels up? I share some of my favourite recipe ideas that help to give me as boost – and these blondies are no exception. One of my all-time favourite sweet treats, these combine the perfect combination of banana, peanut butter and naughty chunks of dark chocolate..Mmmm! When I make them I *might* have more than one at a time… 😉


  • 2 large bananas
  • 3 tablespoons Pic’s Crunchy or Smooth peanut butter
  • 200ml almond milk (I used Alpro)
  • 2 tablespoons maple syrup or honey (I used Indigo Herbs)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 100g rolled oats (I used Flahavan’s – can be gluten-free)
  • 100g brown rice flour (I used Indigo Herbs)
  • 50g coconut sugar (I used The Coconut Company)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 50g dark chocolate, chopped (can be dairy-free – I used Doisy & Dam)

For the chocolate drizzle –

  • 3 tablespoons almond milk
  • 2 tablespoons maple syrup or honey
  • 3 tablespoons cacao or cocoa powder (I used Bioglan)

For the peanut drizzle –

  • 2 tablespoons Pic’s smooth peanut butter
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons almond milk

Get making!

  1. Preheat the oven to 180 degrees C and grease and line a 9 x 9in baking tin.
  2. Place the bananas, peanut butter, almond milk, honey/maple syrup, egg and vanilla in a blender (I use my Ninja Kitchen) and whizz up until smooth.
  3. Add the remaining ingredients apart from the chocolate and whizz up again to create a batter. Stir in the chocolate.
  4. Spoon into your prepared tin and smooth out evenly. Bake for 20-25 minutes until golden, risen and quite firm to the touch. Leave to cool.
  5. Once cooled, cut into squares and place on a board. Whisk together the ingredients for each drizzle, then spoon over each square. Now enjoy!

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