Chocolate Chip Banana Bread Bites

CHOCOLATE CHIP BANANA BREAD BITES | MINIMALISTBAKERWell hello! I thought I’d drop in and share a little treat to keep the New Year’s good health juju going. Let’s be honest, we can all use as much help as we can get and this recipe is one designed to please the masses (unless you’re my sister who hates bananas – how are we even related?). I love banana bread, you love banana bread, everyone loves chocolate, and we could all use another healthy snack in our rotation, right? See, things are working out in the New Year after all. Told you, naysayers.


Chocolate chipsThese little gems are fluffier than banana cookies but denser than banana bread, putting them somewhere right in between on texture. However, the flavor of banana bread is ever-present and the chocolate chips help give them that extra special “treat” feel, like “I’m eating a cookie, this is so awesome.” See how awesome things just got? That escalated quickly.

CHOC CHIP BANANA BREAD BITESEver since her royal Ladycakes gifted me a bottle of her homemade vanilla extract when John and I visited her in December, I’ve been itching to use it. This is the first recipe I’ve tried it in and was super pleased (seriously you guys, check it out). The batter in itself is quite wholesome, featuring oats, whole wheat flour, flax seed, and maple syrup or agave as a natural sweetener. These little bites make an ideal vegan breakfast on-the-go or take-along snack. I, however, preferred the “shovel as many into my mouth as I can in one sitting” approach. You know, for sampling purposes and such.

Enjoy, I really, really hope you do.

Chocolate Chip Banana Bread Bites

4.9 from 9 reviews
Chocolate Chip Banana Bread Bites
Prep time
Cook time
Total time
Simple Factor: About 30 Minutes, Requires One Bowl
Recipe type: Dessert
Serves: 18-20
  • 2 very ripe medium bananas
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch sea salt
  • 2 Tbsp flax seed
  • 1 tsp vanilla extract
  • 2 Tbsp almond butter (I used this recipe)
  • 2 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 2 Tbsp extra virgin olive oil
  • 1 cup whole wheat pastry flour
  • 3/4 cup rolled oats
  • 1/2 cup semisweet dairy-free chocolate chips or chopped dark chocolate, divided (some for topping)
  • optional: turbinado sugar for topping
  1. In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
  2. Add in the whole wheat pastry flour using the spoon and level method (as opposed to using the measuring cup as a scoop and then leveling), and rolled oats and stir. It should be wet and sticky, but if it appears runny, add another 1/4 cup or more of oats.
  3. Add most of the semisweet chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees.
  4. Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with additional chocolate chips and/or turbinado sugar.
  5. Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.
Nutrition Information
Serving size: 1 cookie Calories: 102 Fat: 4.5 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 5.5 g Fiber: 1.5 g Protein: 1.6 g


Inspired by zucchini bread bites from the Sprouted Kitchen Cookbook
Loosely adapted from My Little Celebration

As well, have you checked out our updated store?

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. Rachel K says

    Made these yesterday and they were AMAZING!! Yum! I’ve tried several of your recipes now, and haven’t been disappointed once! Keep up the great work :)
    You are so very talented!

  2. says

    Just made these, so good! I made 1/2 the batch with chocolate chips & 1/2 with craisins. these are perfect for my morning commute :) thanks for the great recipe!

  3. Melissa says

    I just made these and they are A-MA-ZING. Love the texture and they were a great way to use up my over-ripe bananas. I think next time I might try to replace the oil with applesauce to experiment with making them oil-free, but seriously these are so good.

  4. Georgia says

    is it possible to substitute just plain whole wheat all purpose flour for the pastry flour?
    or maybe some type of GF flour- like oat flour or almond meal?

    • Dana says

      You can, but it will taste a bit more dense. I’d sub a mix of oat flour, almond meal and whole wheat if you’re looking for alternative options.

  5. Belinda says

    Wow !! Currently eating them warm out of the oven. These are soooooo good.
    Did use peanut butter and all purpose flour as that is all I had but they are still very light and most morish. Look forward to trying more recipes from your collection. Many thanks :)

  6. Poli says

    Just made it. Super tasty. I didn’t have whole wheat pastry flour, so 1 use 1/3 all purpose flour, 1/3 almond meal, and 1/3 oat flour. Thanks for the recipe. :))

  7. says

    I made these today after buying way too many bananas that have now gone bad.. I added almonds, used PB instead of almond since I ate it all last week haha, used coconut oil instead of OO and used regular sugar since I don’t have agave nectar, and they still came out great! Thanks so much!!

  8. says

    I used flax meal instead of almond meal and chia seed eggs instead of flax seed eggs (just because this is what I had). They turned out GREAT. I brought them to work and even my meat-loving cheese eating friends devoured them. :)

  9. Jen says

    Great recipe! I made a couple of substitutions to avoid a trip to the store (eg chia for flax), and I subbed two tablespoons of apple sauce for the oil. They turned out really well.

    I put half on a cookie sheet and half in a mini muffin pan. The mini muffins turned out a bit chewier – which both my husband and I liked better, not that a single one will go to waste!

    My metric measurements were as follows:
    180 g bananas
    40 g apple sauce (homemade, unsweetened)
    15 g chia
    30 g peanut butter
    35 g corn syrup (fructose free)
    120 g whole wheat pastry flour
    65 g barley flakes
    50 g Plamil no sugar dairy free chocolate flakes

    I didn’t bother weighing the baking soda or the vanilla. With 22 servings, each was ca. 65 calories, with 2 g fat, 10 g carbs, 2 g fibre and 2 g protein.

  10. Carlin says

    I was wondering if there was a way you could suggest to make the batter itself chocolate-y instead of adding chocolate chips? Sub some cocoa powder for the flour? I make these almost twice a week (nope, not addicted) and I’m trying to figure out how to mix them up a bit and I thought more chocolate might do it.

  11. Kelly says

    SO FLUFFY!! I was struggling with my banana cookie recipes… delicious and healthy but holy cow, dense!! These are fantastic. I thought about them all day!! Thank you.

  12. Janell says

    We are adoring your recipes at my house. Haven’t been disappointed by one yet!

    I’ve made these delish little bites twice. The first time I used enjoy life mini chips and slightly over baked. Still really yummy. The second time I used enjoy life chocolate chunks and baked 10 minutes (which lended to them being more moist) and they were even more yummy!

  13. Kacie says

    These look fantastic! I only have 1/4 cup of oats on hand. Can I use steel cut oats in place if the rest of the oats?

  14. Eliza says

    Just made these and unfortunately cooked them slightly too long… So I want to make a dip that would go with them to try to mask the slight burnt flavor! What do you think would pair well with this?

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