Last week a group of my dear friends gathered for a ‘framily’ picnic dinner by the nearby lake. I’ve been looking for healthy recipes lately and was excited to try these chocolate chip banana bread bites from Minimalistic Baker to bring along. They were a hit and I will surely be making them again!
Chocolate Chip Banana Bread Bites
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
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
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.
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.
original recipe and nutritional information
Source: Lindsay Letters ($20)
Happy fall friends! The arrival of this season marks my most favorite time of year and I am ready to savor all the things in the Lindsay Letters print above and more. Next month I am get to experience a big dream of mine, and I know in my heart that this will be an incredibly memorable fall for dozens more reasons that I will share soon!
This summer, Dillon and I got to attend our first wedding together as we celebrated the marriage of Becca and Hayden, two sweet friends from church. Their ceremony was held in a sun-strewn garden at the New Hampshire Audubon in Concord, and the reception followed in a dreamy field across the way. Y’all, every bit of their day was beautiful and God-glorifying, full of memories I have tucked away into my heart.
Becca and Hayden were kind and thoughtful to include sweet details throughout the day to show love to their guests. They had cucumber and lemon-infused water and iced tea available upon arrival with the cutest little birch straws (similar) for sipping, a lovely off-set to the mid-July heat. When we were seated for the ceremony, there was an individual folded fan on each seat for keeping cool as they exchanged vows. Becca was radiant as she walked down the aisle and the joy between her and Hayden was bursting at the seams. My favorite part of their day was how much they pointed to God in every bit of it.
After the ceremony, we walked over to the field for lawn games and hor d’oeuvres as the couple took their portraits. I was delighted to find the print I’d created for them as a shower gift serving as decoration on the bar. Dillon and I joined our friends for a game of cornhole and snacked on refreshments during cocktail hour, and then found our places beneath the sailcloth tent.
The place settings were beautiful, with a foundation of mismatched china and accented with copper flatware. I was delighted to play a tiny part in the tablescapes by designing the menus that were tucked into each spot.
I was excited to find my one of my favorite sparkling beverages beside my plate, in my favorite flavor too!
After a delicious meal of barbecue with all the fixings – including the most delicious cheesy jalapeno cornbread! – Dillon and I were the first to hit the dance floor.
The newlyweds served dessert to their guests, an assortment of delicious cupcakes – I had raspberry and Dillon had coconut. The most beautiful sunset streaked across the sky just as we were finishing dessert, a sweet way to end the day. Congratulations Hayden and Becca, we had the best time celebrating you!