Honeymoon Blondies
Prep time
Cook time
Total time
These chewy blondies are the next best thing to basking on a tropical beach with a big umbrella drink. Though I bet they'd be pretty awesome for basking on a beach with a big umbrella drink, too.
Recipe type: Dessert
Serves: 9
  • 1 cup gluten free flour blend + ½ teaspoon xantham gum (or 1 cup unbleached all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup coconut oil, melted
  • 1 cup packed light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut rum
  • 1 small mashed overripe banana (approximately ½ cup)
  • ¼ cup shredded coconut, toasted
  • ¼ cup semisweet chocolate chips
  • ¼ cup macadamia nuts, chopped
  1. Position oven rack to the center of the oven. Preheat oven to 350F.
  2. Grease a 8x8” pan.
  3. In a medium bowl, combine flour, baking powder and salt.
  4. In the bowl of a stand mixer, combined melted coconut oil and brown sugar. Beat 2 minutes. Add egg, vanilla and coconut rum. Beat an additional 2 minutes.
  5. Add half the flour mixture to the bowl and beat 0n low until just combined. Beat in the mashed banana until combined. Beat in the remaining flour mixture until incorporated.
  6. Turn off mixer. Stir in coconut, chocolate chips and macadamia nuts until evenly mixed. Transfer into greased 8x8” pan.
  7. Bake for 25-30 minutes or until golden brown.
  8. Allow to cool, cut into bars and serve at room temperature or serve warm, cut into large squares and top with ice cream. (Bars/squares can be kept in an airtight container for up to a week... if they last that long :)
  9. Enjoy!
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/banana-coconut-rum-macadamiahoneymoon-blondies/