Banana Bread Brownie Bites
For a perfect bite-sized treat, whip up this one-bowl recipe. It is a gluten-free dairy-free recipe that can be made vegan as well, and is sure to delight kids and adults alike. A sprinkling of sea salt flakes like these from Iceland are a perfect contrast to the rich banana chocolate flavor, or eat plain or topped with drizzled nondairy chocolate.
From start to finish, this recipe takes about 30 minutes meaning it's ideal for a last minute sweet treat craving!
Seriously, check out this Icelandic sustainable sea salt; it is the BEST and this jar lasts forever and is super affordable, plus has nothing but perfect reviews. Here's my professional bakery owner reminder for you: do not skimp on ingredients. The best ingredients will create the best taste. I learned that from a French bakery I worked in, and it is absolutely true. The simplest recipes will wow you with the best-quality ingredients you can get your hands on (and expensive does not always equal quality!)
Rich cacao powder is the best choice for any recipe calling for cocoa powder or chocolate. It is so rich, you can use slightly less, AND it contains for antioxidants and nutrition.
Now for the recipe, because I hate when bloggers make you scroll forever and weed through ads just as much as you do!
Banana Bread Brownie Bites
Gluten-Free Dairy-Free Soy-Free
Yields 2 dozen or so mini muffins
2-1/2 mashed bananas (about 1 cup)
1/2 cup coconut oil, melted
2/3 to 3/4 cup sugar of choice (I prefer less sweet, so I opt for 2/3 but for more of a dessert, go for 3/4 cup)
2 room temperature eggs or vegan egg substitute like neat eggs
1 tsp pure vanilla extract
1/2 cup gluten-free flour
1/4 cup raw cacao powder
1 tsp baking powder
1/4 tsp sea salt + extra flakes for garnish if desired
1/3 to 1/2 cup chocolate chips (I like these mini vegan soy-free ones)
1. Mash bananas well until smooth-ish, Slowly stir in coconut oil, mixing well.
2. Add in sweetener of choice, eggs of choice and vanilla.
3. In a small bowl, whisk dry ingredients together and fold into wet.
4. Sprinkle in chocolate chips.
5. Spritz a couple mini muffin pans (I have a two dozen-sized one I love) with coconut or avocado oil, divide into cups and bake for 16-22 minutes or until an inserted toothpick comes out clean (a tiny bit of crumb stuck to it is great--you don't want them over-baked!)
6. Sprinkle sea salt flakes on top if desired and serve!
Just look at that texture! Perfection. Don't over-bake; they will go from perfect to dry if you over-bake at all, so look for a tiny bit of crumb clinging to an inserted toothpick.
Note: if you shop ingredients through any of my links, I will get a few cents and you will still get the regular price! Thank you for supporting my blog and recipe invention ~~~