Banana Bread Bites
These soft and chewy Banana Bread Bites are a great grab-and-go snack or on-the-run breakfast that the whole family will love.
Who doesn’t love the smell of warm banana bread coming out of the oven?! It’s just the best! This recipe is a simple twist on an old classic, and a great way to use up your overripe bananas. Although I love traditional banana bread, the reason I love these little bites so much is because they are conveniently portioned into handheld treats that you can help get you out the door in a hurry, or pack into school lunches. I’ve naturally sweetened this recipe with a combination of bananas, dried date and a little added sugar in the form of maple syrup, however if your bananas are ripe enough the syrup is not necessary. This recipe is best made with old fashioned rolled oats, however, quick-cooking oats would work well too, you just don’t need to grind them as long.
This Banana Bread Bites recipe is a simple hack to a traditional banana bread recipe with some healthy twists making it a perfect snack or on-the-run breakfast.
Banana Bread Bites
This recipe calls for shredded coconut, but if you don’t like it (or don’t have any), you can just add another 1/2 cup of rolled oats as a substitution. This recipe freezes really well, so you can make a double batch and save them for later, or perhaps just slow down the consumption process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Snacks
- Cuisine: Gluten-Free, Dairy-Free
- 2 ripe bananas
- 1 1/2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/4 cup Medjool dates
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup cacao nibs or dark chocolate chips
- 1–2 teaspoon maple syrup (optional for more sweetness)
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Add the rolled oats to a food processor, and process until they are well ground. The oats will turn into a finer oat flour, but don’t worry if they are still a little course, it helps provide texture.
- Remove the oat flour from the food processor and set aside for later.
- Add the peeled bananas and pitted dates to the food processor and blend. This can take a couple of minutes depending on how ripe your bananas are and how soft your dates are. (If your dates are very dry or hard, you can soak them in water for 3-5 minutes before to help soften them a little bit.)
- Process the bananas and dates until a smooth texture forms, almost like a caramel.
- Once the bananas and dates are smooth, add the coconut oil and vanilla and blend to combine.
- Add in the cinnamon, baking powder, and salt and process again until combined.
- Once combined, add in the oat flour and shredded coconut. Process slowly for 15-30 seconds, just until everything is well incorporated. (You can taste you batter at this point, if you want more sweetness you can add a 1-2 tsp. maple syrup. I typically find dark chocolate chips provide plenty of sweetness, but if using cacao nibs I sometimes add a little maple syrup.)
- Remove processor from the base and then remove the blade and set aside. Carefully stir in the cocoa nibs or dark chocolate chips.
- Spoon the dough onto the baking sheet into balls roughly the size of golf balls, it should make 10-12 bites. You do not press down on the dough to flatten – the more rugged looking the better!
- Bake cookies for 10 minutes, rotate the pan and bake for another 8-9 minutes until golden brown on the bottom.
- Immediately transfer the baking sheet onto a cooling rack for 10 minutes.