If you need a quick and easy sweet treat that everyone will love, give my Banana Date Blondies a try!
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Nutrition Facts
Banana Date Blondies
Amount Per Serving (1 g)
Calories 92 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Cholesterol 18.6mg6%
Sodium 74.7mg3%
Carbohydrates 18.1g6%
Fiber 1.1g5%
Sugar 11.6g13%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:20 small bars
Banana Date Blondies
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
If you need a quick and easy sweet treat that everyone will love, give my Banana Date Blondies a try!
  • • 1 cup flour I used whole wheat pastry flour. These also work well with spelt flour, all purpose flour and even pancake mix (see note.
  • • ½ cup coconut sugar regular sugar or brown sugar would work
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • • 2 teaspoons cinnamon
  • • 2 very ripe bananas mashed (about 1 cup)
  • • 2 tablespoons extra virgin olive oil other oils would work
  • • 2 eggs whisked
  • • ¾ cup finely chopped dates
  • • ½ cup chopped walnuts dried fruit or chocolate chips (optional)
  1. Preheat oven to 350 F degrees. Spray an 8x8-inch square baking pan with non-stick cooking spray.
  2. In a large bowl, combine flour or pancake mix, sugar, baking powder, salt and cinnamon. Create a well in the center of the combined dry ingredients. In the center, whisk eggs, banana and oil together. Then stir wet ingredients into dry ingredients until just combined. Fold in dates and any other optional ingredients (if using).
  3. Transfer batter to prepared baking pan and spread evenly. Bake for approximately 25-30 minutes.
  4. Let bars cool completely in pan before cutting- enjoy!
Recipe Notes

-This recipe works fabulously using pancake mix, specifically Kodiak Cake Pancake Mix, instead of flour. If using pancake mix, omit the baking powder and salt.
-When measuring out flour or pancake mix- spoon mix into measuring cup and use a knife to level, for most accurate measurements.
-If feeding a crowd, double the recipe and use a 9x13 baking pan.
-Nutritional information not calculated with optional ingredients.

Author: Kim Lee
Course: breakfast bar, Dessert bar, snack bar

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