yield: 16 blondies
- 1/4 cup unsweetened applesauce
- 2 Tbsp canola oil
- 2 Tbsp Sucanat or lightly packed brown sugar
- 1/4 cup honey
- 1 cup mashed overripe banana (about 3 medium bananas with almost-black peels)
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup peanut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup all-natural peanut butter chips (I used Sunspire)
- 1/4 cup all-natural creamy peanut butter (I used Honey Nut Banana Better Butter)
- Preheat oven to 350°F.
- Lightly coat an 8 x 8 inch square pan with canola oil cooking spray. Line the pan with parchment paper so that the ends hang over the edges of the pan. Lightly coat the parchment with cooking spray.
- In a large bowl, beat together the applesauce through mashed banana with an electric mixer until well combined. Beat in the egg, followed by the vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet, and stir with a rubber spatula or spoon just until moistened. Fold in peanut butter chips.
- Pour batter into prepared pan. Drop peanut butter by the teaspoonful on top of the batter, leaving room between each spoonful. You can either leave as is, or drag a butter knife through the peanut butter and batter to create a marbled effect. (The peanut butter I used requires refrigeration, so it was rather difficult to swirl it into the batter given its firmer consistency).
- Bake blondies until a toothpick inserted into the center of the pan comes out clean, about 25-30 minutes.
- Allow blondies to cool for 10 minutes in the pan, then remove by picking up the ends of the parchment paper.
- Allow to cool completely on a wire rack before cutting into bars.
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