Chocolate Chip Banana Bread Bites

Happy National Banana Lovers Day! I HAD to do a post on one of my favorite fruits! I love bananas, particularly when they have just a few spots on them. I eat one almost everyday. And of course, I LOVE banana bread. These banana bread bites are the perfect size, especially to take on the go, for a quick breakfast, or if you just want a yummy snack. These little bites are perfect for my sweet tooth cravings too! Nothing could go wrong with chocolate and bananas! These are super simple to make, moist, chocolatey, and full of bananas! If you have some ripe bananas sitting around, make these right now!IMG_0014 IMG_0019

Chocolate Chip Banana Bread Bites
Makes about 20 

2 very ripe medium bananas
1 tsp baking soda
1/2 tsp baking powder
pinch sea salt
2 Tbsp ground flax seed
1 tsp vanilla extract
2 Tbsp all natural peanut butter
2 Tbsp maple syrup (or honey if not vegan)
2 Tbsp extra virgin olive oil
1 cup whole wheat pastry flour
3/4 cup rolled oats
1/2 cup semisweet/dark dairy-free chocolate chips, (save some for topping)
optional: turbinado sugar for topping

In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, peanut butter, maple syrup, olive oil and stir with a wooden spoon until well combined.

Add in the whole wheat pastry flour using the spoon and level method (as opposed to using the measuring cup as a scoop and then leveling), and rolled oats and stir. It should be wet and sticky, but if it appears runny, add another 1/4 cup or more of oats.

Add most of the chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees.

Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with additional chocolate chips and/or turbinado sugar.

Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days…mine were gone in one day.

(Recipe adapted from the Minimalist Baker)


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