Cinnamon Banana Blondies

Can you really have too many bananas?

The world is ditching sugar, but does that mean we have to ditch our favorite fruits too?

Before we ditch fruit, let’s look at some of the healthiest folks in the world. It looks like the majority centenarians, a whopping 95%, share something in common and that something is a plant-based diet.  Studies regarding eating for longevity, and healthy diets in general, all seem to promote fruits and vegetables as part of a healthy way of eating.

87% of Americans don’t nearly meet the recommended intake of vegetables and fruits and sadly, that means most of us don’t eat near enough fruits and vegetables in a day. So before you ditch the fruit, maybe try ditching the packaged, processed and artificial foods first… looking at you frappachinos and doughnuts.

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When life hands you too many bananas…

I’m currently up to my ears in bananas. My hubby wanted to make sure we had plenty of healthy hurricane snacks including several bunches of bananas. Fortunately, we were blessed to make it though Hurricane Irma just fine, but now we have a lot of “hurricane snacks” to get through – especially bananas! 

So in addition to nice cream, smoothies and banana bread, I’m using these bananas to whip up these no-sugar added Cinnamon Blondie Brownies (Recipe Below).

Why I’m Bananas for bananas

Aside from the fact that bananas are a really inexpensive and totally portable snack option, here are some of their other great benefits:

  • Energy booster before and after a workout
  • Full of potassium (500mg)
  • Aid in digestion (3g of fiber)
  • Contain Tryptophan, an amino acid that helps to boost your mood, and…
  • Good source of brain, skin, and bone health-boosting Manganese (16% RDA; bonus, 14% Vitamin C too)


Cinnamon Banana Blondies

  • Serves:16
  • Prep Time:PT0H5M 0H   5M
  • Cook Time:PT0H45M 0H   45M
  • Total: 0H   50M


  • Dry Ingredients
  • 2/3 cup coconut flour
  • 1/4 cup almond meal
  • 2 Tablespoons flaxmeal
  • 1 Tablespoon (or more!) Cinnamon
  • 1 Tablespoon baking powder
  • Pinch of pink himalayan salt
  • Wet
  • 1 ripe plantain
  • 2 ripe bananas
  • 1/2 cup coconut water (water or non dairy milk works, too!)
  • 1 teaspoon vanilla extract (optional)
  • 1 t lemon juice


Preheat the oven to 350°F and lightly grease an 8×8 pan.

Using a blender, puree your liquid ingredients. In a separate mixing bowl, sift together all of your dry ingredients. Now mix your liquid ingredients into the dry.

This may get messy… use your hands to work the dough! You want everything to be well combined. This batter looks and feels a lot like cookie dough.

Spread the batter into your loaf pan. (*optional- give the top of the batter a spritz of coconut oil and sprinkle more cinnamon on top!). Bake for 20 minutes. After twenty minutes, drop the temperature to 330°F and bake for an additional 25 minutes.


Make a slurry of coconut butter, peanut butter, cinnamon, stevia and water to create a delicious icing!


Yield: 16 servings, Amount Per Serving: Calories:  62 , Total Fat: 4g, Saturated Fat: 2g, Trans Fat: 0g, Monounsaturated Fat: 1g, Polyunsaturated Fat: 0g, Carbohydrates: 7g, Fiber: 2g, Sugar: 3g, Protein: 1g, Cholesterol: 0mg, Sodium: 108mg, Calcium: 66mg, Iron: 0mg, Vitamin A: 138IU, Vitamin C: 2mg, Phosphorous: 47mg


snack, no sugar added, vegetarian, vegan, grain free, dessert, breakfast, paleo


See all my recipes on Modernmeal

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