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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.