Well 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.
These 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.
Ever 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
- 2 medium very ripe bananas
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch sea salt
- 2 Tbsp flaxseed
- 1 tsp vanilla extract
- 2 Tbsp almond butter
- 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)
- Turbinado sugar for topping (optional)
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.
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.
Add most of the semisweet chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees (190 C).
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.
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 is a rough estimate calculated without optional turbinado sugar.
Inspired by zucchini bread bites from the Sprouted Kitchen Cookbook
Nutrition Per Serving (1 of 18 cookies)
- Calories: 129
- Fat: 5.4g
- Saturated fat: 1.7g
- Sodium: 88.3mg
- Potassium: 92mg
- Carbohydrates: 18.3g
- Fiber: 2.7g
- Sugar: 5.8g
- Protein: 2.5g
- Vitamin C: 2%
- Calcium: 3%
- Iron: 6%