Now, Why This Recipe and What Makes It Special?

These Coconut Banana Blondies came to me when I was thinking, “Alright, I want to push things a little further.” I just wanted to stretch myself—step outside of what I’d normally do. I usually lean toward simpler recipes, but this time, I felt like testing my creativity and comfort zone, and I’m so glad I did. The outcome of this recipe genuinely excited me.

This was one of those “push myself” recipes. I used to love baking with regular gluten flour, but after learning I was gluten-intolerant, I had to cut it out. Then came the whole gum-free journey—realizing I also couldn’t tolerate xanthan gum or other binders used in most gluten-free blends. So, I started working only with natural binders like eggs or fruit purées like applesauce, and things got a lot more challenging. At some point, I honestly pulled back and thought, “Let me just stay in my lane—simple cookies, plain cakes, easy stuff.”

And for a while, that was enough. Just being able to successfully make a pound cake with no gums felt like a big win. But eventually, I wanted to try something a little more adventurous. That desire to explore is what gave life to this blondie recipe.

I’m so happy with how it turned out. The flavor is bright, deep, and layered—like a little island vacation in a bite. You’ve got bananas, toasted coconut flakes, macadamia nuts... yes, it’s packed. And it’s delicious. This recipe feels like a breakthrough—something that made me feel like I could take on even more challenges in gum-free gluten-free baking.

It has a flavor that’s deeper than your average baked treat. Not in a heavy way—but in a way that feels full, round, and satisfying. And let’s clear this up: it’s not a brownie. I originally thought it might taste a bit like one, but there’s no chocolate in here—it’s a blondie, and it really stands in a category on its own.

This is the kind of recipe that would impress guests or just make your day at home. And honestly? You’d never guess it’s gluten-free. It tastes like something you’d pick up at a high-end bakery—rich, fragrant, indulgent—but also nourishing and allergen-friendly.

I made sure there was no soy, no xanthan gum, no psyllium husk—just pure ingredients. I used very ripe bananas that I’d kept in the fridge for a while, and they added natural sweetness. I paired them with macadamia nuts because their buttery texture just works with banana and coconut. And honestly, it’s the perfect trifecta.

If you try it, let it cool thoroughly so it sets nicely—this helps it hold its shape and texture. It’s such a good recipe, and I’m really proud of it. I hope you love it as much as I do.

Ingredient Call-Outs and Swaps

Alright, here are the ingredient call-outs, swaps, and all the lessons I picked up along the way.

Swaps & Suggestions

• Macadamia Nuts: I used unsalted macadamia nuts, which were amazing, but you can swap them for white chocolate chips if you prefer. Just make sure they’re gluten- and soy-free if needed. Chop them up into smaller pieces and use them in the same quantity as the nuts. You can even sprinkle some on top—just be mindful, this recipe is already on the sweet side, so balance is key.

• Coconut Flakes: I used sweetened coconut flakes because I wanted to lean into the sweetness, but you can use unsweetened—especially if you're adding white chocolate. Just be sure to toast the coconut flakes, no matter what kind you use.

• Dark Chocolate Chips: You can add a handful of dark chocolate chips for extra depth, especially if you’re worried the sweetness might be too much. They’ll balance things out beautifully.

• Coconut Sugar: If you’re avoiding brown sugar, coconut sugar works great. I chose not to use it because I already had coconut extract and coconut flakes in the mix and didn’t want to go overboard.

• No Coconut Option: If you’re leaving out the coconut flakes, replace them with 1–2 tablespoons of almond flour or oat flour to help maintain the structure and binding in the blondies.

• Portion Control: I originally used a full cup of coconut flakes and then sprinkled an additional ¼ cup over the top—because, well, why not? But you can reduce this to ½ cup total if you want a more moderate coconut flavor.

Lessons Learned

1. Toast Your Coconut Flakes
   Fresh coconut flakes can make your bake soggy. Always toast them first—just a quick 3–5 minutes in a dry pan over medium heat until golden, with some white specks still visible. Once they’re ready, transfer them immediately to a plate or bowl so the residual heat doesn’t burn them.

2. Line Your Pan with Parchment Paper (With Overhang)
   This makes it easy to lift the blondies out without flipping them, which is important because you don’t want to lose the beautiful coconut topping.

3. Melting Butter:
   Melting butter in the microwave can be risky—it can explode if you don’t watch it. If you see a few solid chunks left, just stir and let the residual heat finish the job. Or use the stovetop—it’s safer and more controlled.

4. Don’t Overbake:
   Stick to the suggested bake time. If your oven runs hot, monitor closely and rotate the pan halfway through to prevent one side (usually the one facing the oven door) from overbaking. This also helps evenly toast the coconut topping.

5. Salt Type Matters:
   I prefer using coarse salt over fine salt in this recipe. It doesn’t melt away entirely and gives you little pops of flavor that take each bite to a new level. It’s like getting a tiny highlight of salt against all the sweetness—it just works..

How to Make It Your Own

There are so many ways to play with this recipe.

• Make It Plain: Remove the banana, coconut flakes, and macadamia nuts for a more neutral blondie base. If you do this, add a couple tablespoons of almond or oat flour to help with structure. You could top it with a simple glaze for added sweetness.

• Add Chocolate: Divide the batter in half, add melted chocolate to one half, and swirl them together for a marbled brownie-blondie hybrid. Or press chunks of chocolate into the top before baking.

• Switch the Pan: I use an 8x8-inch pan, but if you want a smaller batch, try a loaf pan or even a 6x6 pan. Just adjust the baking time accordingly.

• Fruit Variations: Swap the mashed bananas for applesauce, pear purée, or even pumpkin purée to make it more seasonal. Just make sure the substitute is sweet enough to hold up the flavor.

• Use Other Nut Butters: Instead of macadamia nuts, you could swirl in peanut butter or almond butter.

• Glaze It: Add a simple vanilla or citrus glaze on top, or even a cream cheese drizzle if you want something extra decadent.

Summary Notes:

Whatever changes you make, I’d love to hear about them! Please leave a comment below with your tweaks, swaps, or even your gluten-free baking journey. I really hope you enjoy this one—it’s special to me, and I hope it becomes special for you too.