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

 

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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Author: Alison Marras

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  • 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!

  • 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!