Lightly grease 9 x 13 pan. Preheat oven to 350. Blondie:
1/2 Cup softened coconut oil
1/2 Cup sugar
1/2 Cup (heavy) vanilla protein powder (Arbonne)
2 TBSP ground flax seed
3 bananas
1 tsp vanilla extract
1 tsp cinnamon
2 Cups flour
3 tsp baking powder
1/2 tsp salt
1/2 Cup chopped pecans
1/2 Cup almond milk
1/2 tsp lemon juice
Instructions: Place almond milk in a bowl and add the lemon juice. Let sit a minute until the milk begins to curdle. Add the ground flax and stir and allow it to gel a bit.
In another bowl cream together sugar, protein powder, coconut oil and bananas. When mixed well add cinnamon, vanilla, salt and baking powder. Add the milk/flax mixture. Finally add the flour and stir well.
Bake at 350 for 30 minutes.
Topping:
1/2 Cup chopped pecans
3 chopped bananas
1 Cup brown sugar
3/4 tsp cinnamon
In a pan toss chopped pecans and heat, slice the bananas into the pan. When heated, add the sugar and cinnamon. Stir over medium heat until sugar begins to caramelize.
Pour/spread the banana mixture over the blondies.
