Home > Recipes > Main Ingredient > Banana > Banana Bread Bites (gluten-free, grain-free, vegan)

Banana Bread Bites (gluten-free, grain-free, vegan)

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

Try these!!

Ingredients

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!

  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup or honey
  • 2 ripe bananas
  • 1/2 tsp vanilla extract
  • 1/2 cup almond meal/flour
  • 1/2 cup Otto’s Cassava Flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 banana thinly sliced for topping

Directions

  1. Pre-heat oven to 325f degrees and line a muffin tin (regular, mini or both!).
  2. Mix all wet ingredients (bananas, oil, syrup, vanilla) in a bowl and set aside.
  3. Mix all dry ingredients (flours, baking powder, seasonings) together in a separate bowl and set aside.
  4. While using a stand or hand mixer, whisk the dry ingredients into the wet and mix until well combined. Add chopped walnuts and mix with a spatula into the batter.
  5. Scoop/pour the batter into the tin, top with thinly sliced bananas (optional) and bake for approx. 35 minutes. This should be ooey-gooey and moist in the middle and will need to cool for at least 10 minutes prior to serving! I added some more cinnamon over top, enjoy!

(for each serving out of 12)

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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19 comments

  3. These tasted just like my favorite bakery banana bread but I loved that they were in bite form and gluten free too! Yum!

    Reply

  6. The flour blend was genius! And the flavor profile was perfectly balanced too! My only issue was that the batter seemed WAY too dry. It felt more like cookie dough than muffin batter. And while the flavor of the finished product was amazing, I felt like the texture would have been even better if I had more moisture in my batter. Do you happen to have the measurements for the flours in grams, instead of cups? Maybe I added too much flour? How about the bananas? The total amount of banana can vary greatly depending on the size of the bananas. Do you have a goal measured amount for those? Should I have added some almond milk or coconut milk to the batter? Thank you for any help you can send my way. I’d like to make this again, but get it right the next time. 

    Reply

    • Hi! I don’t have different measurements than what’s provided, as you mentioned the banana sizes can vary, etc. – I estimate 🙂 It sounds like the turnout was good though!

      Reply

  8. Oh yum! What a a lovely HEALTHY treat. Simple ingredients, and looks so delicious. I must give this recipe a try. Thanks for idea!

    Reply

  11. These banana bites are the perfect snack – just enough, not too much. Plus, there’s always the choice of having another…LOL

    Reply

  13. These look wonderful – perfect for my kids lunchboxes, when I can’t give them a big cake but a little nugget of homemade banana bread. Trying these at the weekend, thanks!

    Reply

  16. That flour blend is awesome! It is always good to use just a little coconut flour and I definitely love using cassava flour in my bakes now too! It has totally saved my gluten-free bakes many times! Love these little banana bread bites! Clever idea!

    Reply

  17. love your styling here, girl! and i’m so glad to hear that you got a little snow. it’s winter white here, but too cold to enjoy it. all the snuggly things like banana bread bites and coffee on repeat. a good reminder to pull out the cassava flour!

    Reply

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