Silky Banana Bread Bites
These banana bread bites are special treat in my home.
They are rich enough to feel indulgent and just sweet enough to feel decadent.
Imagine the essence of banana bread.
The texture is soft and silky and almost melts on your tongue.
These little bites are nothing like I have ever eaten…in a good way.
Many sweets contain dairy, eggs, nuts, seeds, sugar, and/or grains (among other allergens) and require a lot of time and energy to work up a safer version.
These banana bread bites are super simple to make, don’t use every dish in your kitchen to do it, and add the healing benefits of gelatin and coconut oil.
While we focus on healing to eliminate allergies and chronic illnesses, I usually spend my time in the kitchen creating nutrient-dense meals instead of treats. That makes it even more special when we gather in the kitchen to whip up a batch.
Don’t know where to find beef gelatin from grass-fed cows or quality coconut products?
(Amazon affiliate links: disclosure)
These indulgent little bites are reminiscent of rich banana bread but allergen-free and perfect for those on a grain-free diet. They are lovely paired with an afternoon cup of tea, popped into a lunch box, or enjoyed on a lazy Sunday morning.
- 1/2 cup + 2 Tablespoons coconut flour
- 2 frozen bananas, at room temperature
- 2 tablespoons gelatin (we prefer the health benefits of Great Lakes)
- 1/4-1/3 cup maple syrup or honey, depending on sweet preference
- 1/3 cup coconut oil
- 1 Tablespoon vanilla extract or seeds scraped from 2-3 inches of a vanilla bean, based on how many seeds it contains
- 1/2 teaspoon baking soda (omit for GAPS)
- 1/2 teaspoon salt
- optional: 1/4 cup chocolate mini chips, homemade or store-bought (Enjoy Life is dairy-free); homemade carob chips can be substituted.
- Preheat over to 350 degrees F.
- Mix bananas and gelatin in a food processor until smooth. Alternately, try a hand mixer, stick blender, or fork if no equipment is available. Food processor will provide the best texture.
- Add remaining ingredients except for baking soda and chocolate chips and blend until thoroughly combined. There is no need to worry about over mixing, since this recipe does not contain gluten.
- Rest batter for 10 minutes to allow liquids to soften coconut flour.
- While batter rests, grease a mini muffin tin liberally with coconut oil (with any extra time, put ingredients away so you're half cleaned up).
- Add baking soda to batter and blend for 15-20 seconds.
- Fold chocolate chips in or wait and sprinkle them on top.
- Fill mini-muffin cups almost to top.
- Sprinkle chocolate chips over top and press in lightly if not previously mixed in. (Great job for kids)
- Bake at 350 between 20-25 minutes or until top are lightly brown.
- Let cool for 1 hour to allow the bites to set properly. They will pop out of muffin tin intact when fully set.
This post was featured on Make Your Own! Mondays
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.