Blondies in the form of a banana sandwich are quick and easy to make, and you won't dirty any dishes except the mould! In half an houryou'll have a great snack for work, school or travel, but also a perfectly smooth dessert for coffee! 🤤

Shop ingredients

Vilgain Organic Almond Butter – 300 g – 100% almond butter without added sugar, salt and other additives

£7.49

Vilgain Chicory Syrup – 350 g – natural sweetener with fibre and minimal sugar

£3.99

Vilgain 1 Minute Oats – 500 g – whole grain oats from Finland for the fluffiest porridge in 1 minute

£1.59

Vilgain 87% Baking Protein – 500 g – whey protein isolate, for a super smooth texture, lower in lactose

£20.49

Vilgain Chocolate Chips – 250 g – high-quality chocolate from South America, high cocoa content, no artificial flavours or polishes

£11.99

£6.59

Vilgain Ghee Spray with Avocado Oil – 200 ml – clarified butter with avocado oil in a spray, lactose-free, with a practical dispenser

£6.69

Nutrition (1 serving)

138 kcal
12,6 g carbohydrates
6,2 g fats
5,9 g protein

Per 8 portions

1 banana
1 egg
2 tbsp almond butter
3 tbsp chicory syrup
10 drizzles vanilla extract
70 g oats
20 g baking protein
1/2 tsp baking powder
50 g dark chocolate chips
ghee butter spray

Instructions

Prepare the mould for the banana bread.
Grease the mould with butter or spray with ghee butter spray.
Mash a very ripe banana with a fork and add it to the tin with the almond butter, egg, chicory syrup and vanilla extract. Mix everything together.
Next, add the dry ingredients - oatmeal, baking protein, baking powder and chocolate chips. Mix well and smooth.
Bake in a preheated oven at 180 °C for 20 minutes.
After baking, let cool and cut into 8 pieces.
Serve with yoghurt or just on its own.
So enjoy!

Products used in the recipe