Chocolate Chip Banana Bread Bites
Ingredients
- 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)
Instructions
- 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.
source: https://minimalistbaker.com/chocolate-chip-banana-bread-bites/#wprm-recipe-container-36311