Chocolate Chip Banana Bread Bites

These are to many unnecessary ingredients for your recipe. This is/should be a simple 3 ingredient recipes that has many variations for you to switch it up depending on flavor you want.

I do 2-3 medium bananas chopped, mix in oats, walnuts and/ or chocolate chips. Mix and bake at 350 for 12-15 minutes. They come out so soft and chewy. Can use raisins, coconut, vanilla, pecans, collagen, protein powders, spices etc… to get different flavors. The bananas automatically make this sweet and the cooked sugars out the bananas make for beautiful caramelization on the bottom.

I usually like to make the recipe as is the first time before/if I make adjustments, but this in this instance I had to use GF flour and GF oats. Also, peanut butter since that is what I had. I did not use the toppings. It was very tasty and I would make it again.

These were a nice little cookie. I’d be comfortable letting my kids have a few for an on the go breakfast or snack.

These were a delicious way to use the ripe bananas on my counter. I didn’t have pastry flour on hand, so I substituted with all purpose flour, and it worked great!

These are almost a staple in my home! Whenever we have overripe bananas, these get made. Simple ingredients and delicious flavor, and love that there’s no added sugar!

This was a quick and very easy recipe to follow. I used Bob Red Mill’s Gluten Free All Purpose Flour and scooped it into the cup, as suggested. They were light, fluffy and just dissolved in the mouth. I didn’t add all the stuff on top. The dark chocolate chips were just right. Thanks again for a winner!

My whole family loves these, and I love that they are so easy and relatively healthy! The only sub I made was peanut butter for almond butter, since that is what I had.

I substituted an equal amount of apple sauce for the oil plus I used sorghum flour in place of the whole wheat flour. I did not bother with the turbinado sugar in my quest to reduce sweeteners in all my recipes. They were scrumptious. BTW, I froze our extras so we wouldn’t be tempted to eat them all in one day – which was before I noticed that it said not freezer friendly. The frozen ones were just fine when microwaved 1 minute power 3. We will definitely make this recipe again. Thanks for sharing it.

ops, forgot to rate!!

Oh, my, goodness, these were amazing. I may have undercooked them a bit and I may have eaten 1 (ok, 2) straight from the oven.. no one was looking!! My kids will be so happy to wake up to these!! THANKS AGAIN FOR ANOTHER DELICIOUS RECIPE!!

I find these bites absolutely delicious and nutritious but would there be a way to make them fluffier or moister? Because as it is the mix was pretty thick (not dry) just really consistent!

What could I do to make them fluffier or moister?

Another winner. Makes a great quick breakfast or snack throughout the week. They’re addicting. I used my own custom mix of GF Flour (brown rice flr, potato starch, tapioca starch, arrowroot) and semi-sweet stevia sweetened choc chips, it worked well.

I do “minimal baking” (hehe), really I’m more about cooking, but I LOVE this recipe and try to make it any time I have a couple of bananas on the way out! Easy, healthy, and delicious. The bite format is perfect – these disappear in a couple of days every time. I have never used the flour called for in the recipe, I always sub a mix of AP flour and whole wheat flour, and more recently whole wheat flour and bread flour. They’re fantastic every time!

I have made these too many times to count and they always turn out amazing! My mom even requested these as her Mother’s Day treat! I make them with gluten free flour and they are wonderful no matter what blend I use. Thanks for another great recipe that will be made in my kitchen for years to come!

Very easy and tasty, good when you’re sick of muffins and cookies but want a treat. I used half all-purpose/half whole wheat flour and subbed avocado oil for the olive oil and it worked well. Be warned: I put them in for 9 minutes and it was almost too long.

This is the second time I made these this week! During the quarantine baking is like a little hug. I had ripe bananas and this recipe is perfect to have a treat but still have it be healthy. Thank you!

These were PHENOMENAL!!!! My whole house loved them. I didn’t have pastry flour so I subbed 1/4 cup corn starch + 3/4 cup all-purpose and they turned out moist and soft so I’m super pleased! Thank you for this recipe, I’ll be sure to keep making these for a long time!

These were yummy and quick to make. I didn’t have pastry flour and used bread flour… They were a wee bit dense and that’s probably why. Still good and healthful though. Smelled amazing in the oven and were so good when slightly cooled with the chocolate chips melty.

Super easy to make. I had everything on hand and it literally took minutes. So delicious and a great breakfast treat!

I make these all the time! I actually skip the refrigeration and make them as muffins, it takes about 18 min on 375. I refrigerate and they last all week. My kids love them as snacks and dessert, they are so delicious! I also sub in coconut flour for half of the flour and add a little water. Great recipe and so easy to make!

Omg this recipe was DOPE. The texture is spot on- I did have to sub the pastry flour for half whole wheat flour half all purpose flour (read online to do that) but everything else was the same. So so good, and really nice switch up from regular banana bread.
I love “sweets” like this where I can feel good about eating it.

I am so thrilled I came across this recipe as I had some ripe bananas begging to be baked. My children and I whipped these up for afternoon tea. I used peanut butter and gluten free flour. If the batter was anything to go by, we knew we were onto something good… these were gobbled up fresh out of the oven! I am filing this recipe, it’s a keeper!

I substitute and use gf flour and I have made it three times, it’s like my Sunday “breakfast” go to, I love it. but we had a hard time this morning because WE DONT HAVE ANY CHOCOLATE… but, I think it will still taste good and they are in the oven now and smell amazing. :)

I doubled the recipe and made 30 good sized cookies. I followed the recipe except for no seeds. 10 minutes was the perfect baking time. Success. Soft and moist and sweetly banana tasting. Excellent. Thanks!

We are obsessed with these at my house! Any idea whether they hold up well in the freezer? I want to make a batch in advance for travelling, but I’m a little nervous about freezing them.

A bunch of bananas was dying on my counter top, and I was tired of the same old banana bread recipe I made all the time. I try to find new recipes for my son to enjoy as he has very few ingredients that are safe for him to eat. I made some adjustments :
-3/4 cup of khorasan flour (i/o pastry flour)
-1 cup of a mix of tapioca, potato starch and almond flour (i/o rolled oats as my son is allergic to oat)
-Added 1/3 cup of chopped walnuts
-Left the chocolate chips out for half the recipe as I want to be able to use these as snacks for my son who is very reactive to caffeine in the chocolate! (The half with chocolate is for me hahaha)
They just got out of the oven and THEY ARE HEAVEN!!!!! Super soft, perfectly moist and they taste dreamy, even without the chocolate chips. This recipe is definitely a keep! Thank you!!

These are delicious. Perfect room little hands, and all ingredients are mom approved. Well done!

I was looking forward to making these all week, thought I had all the ingredients and then realised I didn’t when I was ready to make them. So I made a lot of substitutes: a little bit of honey instead of agave, whole meal self-raising flour instead of flour, more oats instead of flax seeds, an extra tb spoon of almond butter instead of olive oil and 1 teaspoon of baking powder instead of baking soda.

AND THEY WERE STILL DELICIOUS!! I can only imagine how good they are when you do have all the ingredients. But basically, this is just a comment for anyone missing a couple of ingredients, mine still turned out amazing. Light, fluffy and not too sweet. YUM!