Banana Bites

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www.theconsciousplantkitchen.com

These Banana Bites are easy 5-ingredient moist, melt-in-your-mouth banana balls perfect for using one ripe banana. Plus, they are healthy and packed with proteins, refined sugar-free, oil-free, and gluten-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-bites/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: bites

Calories: 126.1kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour (note 1)
½ cup Mashed Banana (note 2) about 1 medium banana
½ teaspoon Cinnamon

Optional

2 tablespoons Coconut Sugar (note 3)
½ teaspoon Vanilla Extract

Cinnamon Sugar Coating

½ cup Coconut Sugar
1-2 teaspoon Cinnamon
2 tablespoons Maple Syrup to brush

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a mini-muffin pan with mini paper liners, or line a baking sheet with parchment paper. Grease them using cooking oil spray. Set aside.
Mash banana and pack the mashed banana in a measuring cup to get 1/2 cup.
In a mixing bowl, add mashed banana, coconut sugar (optional if you use an ultra-ripe banana), almond flour, cinnamon, and vanilla extract if desired.
Divide the dough evenly into 12 portions, lightly oil your hands with low-flavor oil, roll each portion into a small ball, and place them on the prepared baking sheet.
Bake the bites for 12-14 minutes at 350 °F (180 °C) until the edges are golden and dry.
Let the bites cool down on the tray for 5 minutes, then gently transfer them to a cooling rack. I used a teaspoon to remove them gently from the muffin pan without breaking. They are still a bit soft and firm up as they cool down.
Meanwhile prepare the cinnamon sugar. In a small bowl, stir coconut sugar, and cinnamon.
Use a pastry brush to lightly brush the bites, then roll them in the bowl filled with cinnamon sugar. Repeat until all banana bites are coated.

Notes

Note 1: Almond meal works as well, but the color will be darker and the texture a bit grainy. You can swap almond flour for cashew flour or sesame flour for a nut-free option. Oat flour doesn't taste great in this recipe, the bites come out hard and rocky.

Note 2: Make sure you pack the amount of mashed banana in a cup to use the right amount. If you mash too much banana, freeze in Ziploc bags for a smoothie later.

Note 3: Skip the sugar if your banana is ultra ripe.

Note 4: Any granulated sweetener works, like raw cane sugar, coconut sugar, sugar, brown sugar, or allulose.

Storage: Store in the fridge in a sealed box, for up to 4 days.

Nutrition