By: Alison Marras
January 18, 2016
(updated April 21, 2021)
It snowed in NYC for the first time!! It didn’t stick at all, but STILL! I love watching it fall with a hot drink in hand in my slippers. It’s a good time, are you with me?!
Anyhoo… when you’re ‘snow-bound’ (albeit, self-inflicted)… with a ton of ripe bananas, what to do- what to do? Me thinks it’s gotta be something hot, baked and comforting. Hence the birth of these banana bread bites.
Side bar: This. Flour. Blend. – I’m loving it in this recipe!
Banana with coconut flour is such a happy marriage, banana really keeps it moist. The cassava flour makes it elastic and chewy, and the almond meal/flour helps it to have that bready-crust on the outside. And what better to make with ripe bananas than banana bread? OK, let’s be real, there is a ton of stuff you can make with it but… AHH banana bread so hits the spot. By making them in muffin tins, I get to have them a little quicker AND get to control the portion size a little more while making for a great table spread if you happen to be entertaining 😉
Oh and a little hot french press coffee and flax milk? Hi. That’s a great way to start any chilly winter morning <333
makes 12 regular sized bites or if using a mini pan, it cane make up to 24, you can optionally make this as a full loaf of banana bread!
(for each serving out of 12)
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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