I’m currently sitting outside on my porch enjoying the sunny 79-degree weather. It’s insane how warm weather can put you in a good mood instantly. I need to move to a place with weather like this all year round and then travel to the North during fall peak and a snowy December.
Last Friday, it was cold and rainy. I spent most of the day cleaning, meal prepping, and making these delicious figgy banana almond blondies. I had my last one this morning with my coffee, and I’m sad they are gone. The flavor is rich and hard to believe that it’s healthy. These figgy banana blondies are gluten free, dairy free, soy free, grain free, and have no added sugars. My parents were obsessed with them, so I had to send them home with half the batch on Saturday afternoon when they stopped by.
I sat down last night and created a big Spring menu for the blog. I have so many fun recipes coming that are healthy, filled with wholesome foods, and delicious. When the warmer months arrive, I’m all about cooking recipes. During the winter, I kind of throw things together and call it a meal.
I love figs so much, and they add so much sweetness to desserts or even savory dishes. When I was cutting up figs to make an appetizer a while back, Kyle was horrified by the look of them. I made him try one, and he was shocked. He loved them. I ended up making him cut the rest of the package because he ate the ones I had already chopped! I usually keep them in my freezer for a post-workout treat. They remind me of dates.
Figgy Banana Blondies
- 1 1/2 Cups Almond Flour
- 1 1/2 Cups Coconut Flour
- 2 Tsps Baking Soda
- 1 Tbsp Baking Powder
- 1 Cup Swerve
- 2 Tsps Vanilla
- 2 Tsps Almond Extract
- 1 1/2 Cup Almond Milk (or your choice of milk)
- 2 Large Bananas (overly-ripe)
- 2 Large Eggs
- 1/4 Cup Applesauce
- 6-7 Medium Dried Figs (frozen to make slicing easier)
- 1/4 Cup Chopped Walnuts
Preheat oven to 350 and grease an oven-safe dish.
I used a 7 X 11 oven-safe dish. Any size will work.
Sift together the almond flour, coconut flour, baking powder, baking soda, and swerve together.
In a small bowl, mash the bananas. *I used a fork to mash them.
Mix the bananas, eggs, applesauce, almond milk, vanilla, and almond extract together.
Pour the wet ingredients into the bowl with the dry ingredients and combine.
Transfer the mixture into the greased pan and use a spatula to spread evenly. Top the blondies with sliced figs and walnuts.
Bake 28-32 minutes.
Use the toothpick method to determine if they are done. All ovens cook differently, so pay attention 🙂
Store the blondies in the refrigerator. Because they are made without grains, they are super moist and dense! The colder they are, the better they stay together.
These are great snack bars, breakfast bars, post-workout bars, and they pair perfectly with vanilla ice cream!
Make sure to cool the bars in the fridge for at least two hours before slicing.
This recipe makes fifteen bars! (depending on the pan you use)
I drizzled a little honey on this one 🙂
Nutrition Per Bar: 180 Calories, 19g Carbs, 9g Fat, 7g Protein, 4g Fiber, 6g Sugar
Now, I need to get in the kitchen and come up with the next recipe I’ll eat all week long!
Questions for you!
- Does warm weather make you happy?
- Are you team figs?