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!
- 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
- Pre-heat oven to 325f degrees and line a muffin tin (regular, mini or both!).
- Mix all wet ingredients (bananas, oil, syrup, vanilla) in a bowl and set aside.
- Mix all dry ingredients (flours, baking powder, seasonings) together in a separate bowl and set aside.
- 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.
- 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)
Use #foodbymars to tag your FBM inspired creations! I’d love to see!