Silky Banana Bread Bites

Silky Banana Bread Bites (allergen-free, GAPS legal, Paleo, Primal)

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?

Buy grass-fed gelatin here.
Buy organic coconut flour hereΒ and oilΒ here.

(Amazon affiliate links: disclosure)


Silky Banana Bread Bites (GAPS/Paleo/Primal friendly, allergen and gluten-free)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 treats

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.

Ingredients

  • 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.

Instructions

  1. Preheat over to 350 degrees F.
  2. 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.
  3. 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.
  4. Rest batter for 10 minutes to allow liquids to soften coconut flour.
  5. 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).
  6. Add baking soda to batter and blend for 15-20 seconds.
  7. Fold chocolate chips in or wait and sprinkle them on top.
  8. Fill mini-muffin cups almost to top.
  9. Sprinkle chocolate chips over top and press in lightly if not previously mixed in. (Great job for kids)
  10. Bake at 350 between 20-25 minutes or until top are lightly brown.
  11. Let cool for 1 hour to allow the bites to set properly. They will pop out of muffin tin intact when fully set.
http://healingredefined.org/silky-banana-bread-bites/

This post was featured onΒ Make Your Own! Mondays

and is part of Monday Mania, Make Your Own Mondays, The Morristribe’s Homesteader Blog Carnival, Homestead Barn Hop, Fat Tuesday, Teach Me Tuesday, Tasty Traditions,Β Grateful GAPS Holiday Foods

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97 thoughts on “Silky Banana Bread Bites”

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  • I don’t do a lot of baking so this question may be obvious to some, but why would you freeze bananas only to bring them to room temperature again?

    • Freezing first really helps to get a smooth texture in the final recipe, especially since you want the bananas very ripe and soft. It’s also the only way I can keep very ripe bananas in the house! πŸ˜‰

      • Probably obvious to some but how do I know when the frozen bananas are at room temperature? How long do you take them out of the freezer before making these? Thanks!

      • I tried these last night and failed but I know why. I don’t usually freeze bananas. However, to make this recipe I put a couple of bananas in the freezer with the peel on! LOL. Then I let them defrost with the peel on! more LOL! I lost some of the liquid on the counter but didn’t think anything of it until I was midway through the recipe. I ended up with something like “Struesel Bites”. So this time I froze the bananas without the peel and they are defrosting now in the food processor so I won’t lose any liquid. I’m expecting better results!

        However, if batter ever appears to dry, what liquid would you recommend adding? Maybe a little coconut milk or would coconut water be better?

        Thanks again! I’m always looking for egg-free, nut-free treats for my little guy with Autoimmune Issues.

        • Don’t feel silly about freezing bananas in the peel! That’s how I freeze and defrost mine. You can try adding more coconut oil or a small amount of water, coconut milk, or coconut water. It’s likely that your air is drier than mine so you’ll need to make some slight adjustments. Try adding liquid until it forms a paste; it won’t be loose like a typical batter.

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  • My husband and I LOVE these! I just made them tonight. I used 2 Tbps Tapioca Flour instead of gelatin and they came out just the same. Thanks for the great recipe!

    • We use gelatin for it’s healing properties, but I’m so happy you shared a vegan option! There are still many people who are uncomfortable with animal products or may need an alterative, so I really appreciate the share. Thank you for letting us know and WOOT! I’m so glad you like them. πŸ™‚

      • I’ve made these using agar (a seaweed gelatin alternative) and they turned out just great. Thanks for the recipe.

      • Jennifer this recipe looks/sounds really scrumptious… I have some bananas almost ready to use for these πŸ™‚
        I am new to using gelatin for nutritional benefit… I just purchased 3 cans of Great Lakes Gelatin… my question is this: Is there any harm in just adding the dry gelatin to the dry ingredients in any recipe? With Grateful Appreciation….

  • Okay, so these are in the oven now so I cannot report yet on my final product but I do have a question. When you are making these, does your batter end up being almost the texture of cookie dough before baking? I made these in the food processor, used previously frozen bananas, yada, yada – did everything called for in the recipe. You call the mixture batter (making me think your mixture is a thinner product than what I was seeing here) but mine was more like dough. The only thing I can think is that either you melt your coconut oil (which I did not do because the recipe did not instruct to do so), making your batter thinner……OR my texture is fine and I’m just being too specific on the word choice? Thank you and please do not take offense – I am genuinely curious, not trying to be snarky – just trying to make sure my product is like yours when you make it and also how you intended it to be when others make the recipe.

    • These turned out fine. πŸ™‚ I made them in regular sized muffin cups and my oldest son had three for breakfast! I am still curious whether or not you melt your coconut oil when you make these – I plan to the next time I make them.

    • I don’t mind the questions at all Pam. I consider cookie dough to be batter, so I’m sure yours was done right. I hope they were a hit with your family! I’m making a couple of batches this weekend for the week and some for the freezer.

  • Whoa, I just made this (almost exact same!) recipe, except I used carrots instead of banana, and it was super tasty and warm and delish! πŸ˜€ Can’t wait to try with bananas next week!

    • Megan, I LOVE the idea of using carrots! Many readers can’t have bananas and I like to change up the flavors a bit, so I will be trying your version very soon. Thanks for letting us know about it.

    • Sounds awesome! May I ask, how much carrot, and how did you prepare it? Raw and shredded, I’m thinking, and approximately the same amount as two bananas, but I wanted to check.

      • I’m going to try it with steamed and pureed carrots to match the consistency of the bananas I use in the recipe. It will help give moisture to the coconut milk and bind it. It would be a great idea to add in a small amount of shredded carrots too with raisins for texture!

        • Thanks for responding so quickly! I found two frozen bananas in my freezer last night that I forgot were there (score!), so I am going to make the banana ones today and try the carrot ones tomorrow or the next day. We have started GAPS and my four-year-old son, of course the one with the egg allergy, is going crazy without a “sweet treat” once in a while. These look like they would be perfect! Thanks again!

  • Thank you so much for this recipe! It’s a total dream come true to find a treat that is gut healing AND autoimmune protocol-friendly….AND delicious!!

  • I love the idea of having little “bites” around to snack on πŸ˜€ Been craving something sweet but also paleo friendly. I use coconut flour a lot in coconut flour pancakes or bread, so I’m really anxious to try something new! Thanks for the recipe love! πŸ™‚

  • These are totally delicious! Even my husband loves them! Thanks for sharing! I am new to coconut flour and am wondering if the coconut flour needs to set for 10 mins in general-or is it just for this specific recipe? Also, I love the use of gelatin…I tried a blueberry muffin recipe and it just wasn’t as tasty as these-wondering if that’s because the flour needs to set and it had more eggs and no gelatin. Thanks!

  • As I’m sitting here drooling over this recipe with no ripe bananas in the house and having read the comments about carrots I’m wondering if I can use canned pumpkin? Pre-Paleo/AIP I loved pumpkin chocolate chip cookies. I guess I could just give it a shot, I’m just not sure how much to use as there’s no actual measurement on the bananas just a quantity of 2. Would you say that’s about one cup?

  • These have been staring at me from the sidebar for so long and I finally made them a few days ago. They not only taste amazing but the texture is heavenly. Thank you so much!

  • If the banana is FROZEN…how is it at room temperature?

    Do you mean defrosted? If so, why not just use a normal (not ever frozen) banana?

    I’m so confused…

    • No problem Zosia. This was addressed previously in the comments – the texture changes dramatically when you freeze bananas. When you freeze and then defrost or ‘bring to room temperature’, they are soft and more liquid which helps the coconut flour to become more moist and the texture to become truly silky.

  • So I made these for the 2nd time and they came out much better but not quite as silky as yours appear in the picture. Are you using only super ripe bananas that have been frozen? (maybe mine weren’t ripe enough)

    Also, I’m assuming you’re using 2 tbls of gelatin “powder” and turning it into liquid first, is this correct?

    I would love to see what your batter looks like right before you fill the pan. I’m considering maybe adding some applesauce next time for extra moisture.

    Thanks,
    Kelly

      • I made the mini bites and used the leftover batter for experimenting in the regular muffin pan…both turned out GREAT!! The regular size required a 23 mins and mini pan 20 mins. Thanks so much for sharing this recipie. My 2 year old son LOVED them. He is allergic to peanuts and eggs so a baked treat is rare for him. I found your site while looking for an egg free banana bread recipie… Needless to say, I will be stalking your blogs now πŸ˜‰ thanks again :)))

        • Thank you so much for reporting back Sarah! I completely understand the frustration of baked goods with allergies. There’s always something that’s a problem. Thankfully, this recipe is pretty easy to swap ingredients. I’m going to experiment with pumpkin date and carrot currant versions soon.

  • I made these in regular size muffin tins (without chocolate chips) for a baby’s first birthday today. I put a coconut cream/maple syrup frosting on them and they were perfect little allergen-free cupcakes! I’m definitely going to make these again! Thanks so much for sharing! It was really hard to find a recipe that didn’t have common allergens that she hasn’t yet been exposed to.

  • So glad I found these, they are my new favourites to take with me to parties, so I can participate in feeling festive and be AIP safe πŸ™‚

  • I am so grateful to have found this recipe! I just made it for my daughter’s first birthday but subbed blueberries for the chocolate chips and made a coconut cream “frosting.” They are delicious and they hold together just fine unlike many other grain-free recipes I’ve tried. AND they’re the only grain-free, dairy-free, nut-free, refined sugar free recipe I found that is also egg-free! We’re holding off on introducing all those things for a while longer, but wanted to make a birthday treat and this was the perfect one! I will keep and share with all my friends who have babies. Thank you!

  • We are allergic to coconut in my house so is there any way to do this with almond flour and a different oil? And squash instead of banana?

    • Squash is a great substitute for banana. I’ve made it with butternut squash and cinnamon and baked it in a pie pan, but I don’t have the measurements. It tasted like coffeecake. Mmmmm.

      I’m sure you can substitute any flour, just find a coconut flour conversion chart because you will likely need to adjust the liquid ratio. Even when you’re experimenting with ingredients, it’s hard to mess this recipe up. πŸ™‚

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    • I’m not sure of the measurements keira. You’d have to experiment. I’m working on a cookbook that includes different versions of these bites, so I’ll have that info over the next couple of months. As to sweeteners, I’m sure you could leave it out as long as you replace the moisture.

  • Hi. There are two kinds of Great Lakes gelatins. The green canister (never gels) and the red that does. Which one do you use here? Thanks, Ellen

    • I use gelatin (red canister). You need the gel to get the right consistency and to replace eggs. Hydrolyzed collagen (green canister) is a different product.

  • Hi Jennifer. I was reading your recipe for thick and creamy coconut milk which I am going to try next time I make some. It linked to this recipe saying that one could use the leftover coconut shreds from the coconut milk. The photo of the banana bites look like they have coconut shreds but they are not on the ingredient list. Couldn’t find a reference to them in the comments either.

    Was the link a mistake or have you made the banana bites using the shreds instead of the coconut flour or in addition to the coconut flour? If so, how much coconut shreds?

    I make a lot of coconut milk and am always looking for a use for the leftover shreds.

    Looks like you have a real hit with this recipe and its variations. I will add it to my recipe pile, shreds or not. Thanks.

    • In order to use the leftover coconut in recipes that call for coconut flour, you would have to dehydrate it until dry and then process it in the food processor or high-powered blender. By substituting it directly in baked goods, they likely wouldn’t hold together. They would probably be great if used in a crumble recipe or within a crumble topping! You could also try dehydrating and toasting it for frostings, nut or seed butters, or adding to baked goods. I haven’t tried it, but you could also experiment with making coconut butter with it. You may have to add some extra coconut oil.

      Enjoy your experimenting! πŸ™‚

  • I made these last night for my family. Everything seemed to be going fine: I followed the recipe and didn’t substitute anything out. However, when I went to bake them, after the allotted time, they still weren’t cooked. By the end, they were just a gooey, sticky mess. They were still yummy, but I’d like to get the real silky texture you talked about. What do you think went wrong/what should I do for next time? Thanks!

    • Oh no! That’s a bummer. Humidity and oven temperature fluctuations are usually the biggest culprits. If it happens again, you can either bake at a lower temperature for a longer time or add in an extra teaspoon of coconut flour at a time (a little goes a long way), waiting a few minutes in between until it reaches full absorption.

      Just like any baking recipe, you’ll start to get a feel for what the batter consistency should look at feel like the more you make it. I’m making a pumpkin spice version today. πŸ™‚

  • I make these EVERY week, they are the one snack food I can handle as I don’t do well with grains or nuts or dairy much… so these are incredible!!! And satisfying!!! My question is whether you think I could substitute the honey for coconut sugar? I just read some sad news about honey, even organic honey having pesticides in it, particularly the main ingredient in Round Up! πŸ™ So I want to avoid it until I can find a source from a country that has a GMO ban. Thank you! Sara

    • Coconut sugar is my new favorite sweetener. I love that it reminds me of caramel. If you don’t want to use maple syrup, just adjust for the lost moisture. Since you know what the consistency is from making them previously, add a teaspoon or tablespoon of water at a time until it’s moist enough. It shouldn’t take much.

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  • I always laugh when I read an ‘allergen free’ recipe like this, because I am deathly allergic to bananas. Bananas and coconut are fairly common allergies, sugar and grains are not.

    • There will never be a recipe that is completely allergen-free for 100% of the people. You will find some adaptations in the comments section.

      Gluten is a common allergen now and is present in a few grains, but those following a gut healing diet eschew grains and sugar. Sugar is also inflammatory and not recommended for those with allergies. Allergies are already an inflammatory condition.

      Also know that when recipes and blog posts are written, they are not written for your circumstances. They are written from the blogger’s perspective for a wide group of people, and the significant time and effort to do so is given shared for free to help those who can use it.

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