G'day Peanut Butterer

Peanut Butter & Chocolate Banana Blondies

Recipe By


  • 2 large bananas
  • 3 tablespoons Pic’s Crunchy or Smooth peanut butter
  • 200ml almond milk (I used Alpro)
  • 2 tablespoons maple syrup or honey (I used Indigo Herbs)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 100g rolled oats (I used Flahavan’s – can be gluten-free)
  • 100g brown rice flour (I used Indigo Herbs)
  • 50g coconut sugar (I used The Coconut Company)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 50g dark chocolate, chopped (can be dairy-free)

Chocolate Drizzle

  • 3 tablespoons almond milk
  • 2 tablespoons maple syrup or honey
  • 3 tablespoons cacao or cocoa powder (I used Bioglan)

Peanut Drizzle

  • 2 tablespoons Pic’s smooth peanut butter
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons almond milk


  1. Preheat the oven to 180 degrees C and grease and line a 9 x 9in baking tin.
  2. Place the bananas, peanut butter, almond milk, honey/maple syrup, egg and vanilla in a blender and whizz up until smooth.
  3. Add the remaining ingredients apart from the chocolate and whizz up again to create a batter.
  4. Stir in the chocolate.
  5. Spoon into your prepared tin and smooth out evenly.
  6. Bake for 20-25 minutes until golden, risen and quite firm to the touch.
  7. Leave to cool.
  8. Once cooled, cut into squares and place on a board.
  9. Whisk together the ingredients for each drizzle, then spoon over each square. Now enjoy!


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