Banana Bread Bites
User Reviews
5
Banana Bread Bites
Description
This recipe uses mashed ripe banana mixed with natural peanut butter, 100% pure maple syrup, vanilla extract, and cinnamon for a warm, sweet flavor base. Coconut flour absorbs moisture to create a scoopable dough that firms up when chilled. Salt is added if the peanut butter used is unsalted.
The mixture is shaped into small balls and chilled before being drizzled with a dark chocolate and coconut oil blend melted gently in the microwave. This adds a shiny, slightly crisp topping that contrasts the soft interior.
These bites are convenient snacks that can be stored in the refrigerator, maintaining freshness and firmness for several days. They can also be frozen for longer storage. Variations include rolling in toppings like shredded coconut or nuts and substituting peanut butter or coconut flour to accommodate allergies or dietary needs.
Ingredients
Banana Peanut Butter Bites:
- 1 large banana ripe, with brown spots
- ⅓ cup peanut butter one without sugar or oil is best, all-natural
- 1 tablespoon maple syrup 100% pure
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅓ cup coconut flour (READ NOTES IF YOU ARE SUBSTITUTING)
- ¼ teaspoon salt add if not using salted peanut butter
Chocolate Drizzle:
- ¼ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Mash the ripe banana in a big bowl using a fork.
- Add peanut butter, maple syrup, vanilla extract, and cinnamon to the mashed banana. Mix everything together.
- Add coconut flour and salt (if needed). Mix well until everything is combined. Let the mixture sit for a minute or two. If it is too soft, add a sprinkle of more coconut flour.
- Use your hands to roll the mixture into 12 to 16 small balls. Place them evenly on a plate or tray. I recommend storing them in the fridge while you melt the chocolate.
- In a microwave-safe bowl, put the dark chocolate chips and coconut oil. Microwave for 20 seconds, then stir. Repeat until the chocolate is fully melted.
- Use a fork to drizzle the melted chocolate over the banana peanut butter bites.
- Put the plate or tray in the refrigerator or freezer and let the bites chill for 10 minutes before eating. Enjoy and store in the fridge for up to 8 days!
Notes
- Coconut flour absorbs more liquid than other flours; when substituting almond flour, use about four times the amount compared to coconut flour to achieve similar texture.
- Try rolling the bites in shredded coconut, chopped nuts, or cocoa powder before chilling for added flavor and texture variety.
- To make nut-free bites, replace peanut butter with sun butter and use almond flour if allergic to coconut.
- Choose dairy-free chocolate chips to make the bites vegan-friendly.
- Store the bites in an airtight container in the refrigerator for up to 8 days to keep their shape and freshness.
- For longer storage, freeze the bites individually on a tray, then transfer to a freezer-safe container or bag for up to 2 to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.03mg | 0% |
| Sodium | 68mg | 3% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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