Grain-free Chocolate Banana Bread Bites
Grain-free Chocolate Banana Bread Bites are the perfect combination of sweet and salty. Sweet bananas with chocolate chips and salty undertones from the peanut butter and sea salt.
Grain-free Chocolate Banana Bread Bites have the perfect combination of sweet and salty. Get ready to have the perfect snack of all time. Sweet bananas and little bites of chocolatey goodness in each bite with a little drizzle of sunbutter and little chunks of pink sea salt will have your mouth watering for more. Chocolate and sunbutter are hands down amazing together. Add in the sweetness of a banana and the coarse ground pink sea salt and you’ve just made a killer dessert.
These fine little bites came about one afternoon when I didn’t know what to bake. I know, right…me not knowing what to bake?? Like really! But, it’s true, I had a few ripe bananas to use up, but I didn’t want to make banana bread (I’ve already shared that with Paleo Banana Bread). And of course I had a little chocolate on my mind. So that afternoon Grain-free Chocolate Banana Bread Bites were made. Everything about them was perfect, the texture was great, they were not dry at all, they were actually “fluffy” even without the egg. I attribute that to the baking soda being mixed in with that bananas. (Don’t skip that part guys!) And the best part about this new recipe was the kids ate them all up! Okay, I may have eaten two, but the rest of the batch was cleared out by bedtime by some very hungry boys!
Do you have to add the sunbutter? That part is up to you, but I will say you’ll really be missing out if you skip that part of the recipe. But feel free to use peanut butter, almond butter, cashew butter or whichever “butter” you prefer. The very first batch I made, I made two different drizzle options. One was the sunbutter of course and the other was coconut butter. I melted a couple tablespoons of coconut butter with a little chunk of coconut oil to thin it out, in a small saucepan and drizzled that on top of the bites. Then I served them both to my little family and a few friends and had everyone cast their vote. As much as I ADORE coconut butter, the sunbutter won the vote!
Baking grain-free can be a little intimidating when you first switch over. I have no magic solution for making the switch perfect and making sure you’ll never have a failed baked good. Everything takes time and experimenting is the best thing you can do. I do want to share a couple of tips with you though.
1 – Buy Cassava flour!! It’s Paleo friendly and nut-free and very easy to work with. If you haven’t noticed already, many of my baked recipes use Cassava flour, it’s just so great to work with and the texture is amazing. I have used many flour blends and most of them leave the baked goods with a grainy-texture due to the rice flour added. Many will turn to almond flour, but for me a nut-flour isn’t a good option. And of course coconut flour is a very healthy option, but I prefer to bake egg-free most of the time, so that flour option is out as well. Cassava flour my friends…it’s quite fantastic!
2 – Second tip: if you don’t like being in the kitchen experimenting, then DON’T! Leave that to the food bloggers! There are oodles of tried and true recipes out there that are grain-free and won’t leave you hating baking! Check my Pinterest boards for great recipes and here are a couple of my very own grain-free recipes to get you started:
Maple Pecan Grain-free Muffins with Caramel
Unreal Grain-free Chocolate Chip Cookies
- 2 ripe bananas
- 1/2 tsp baking soda
- 1 Tbsp flax meal
- 1/4 cup hot water
- 1/3 cup avocado oil
- 1/3 cup honey
- 2 Tbsp cocoa powder
- 1 cup Cassava flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 cup unsweetened coconut shreds
- 1/2 cup dairy-free chocolate chips
- 1/4 cup sunflower seed butter or butter of choice
- 1 tsp coconut oil
- 1/2 tsp pink sea salt coarsely ground
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Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Set aside.
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In a small bowl combine the flax meal and hot water. Stir. Set aside for 2 minutes to thicken.
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On a plate, mash the 2 bananas with a fork. Add the baking soda to the mashed bananas and stir together.
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In a large mixing bowl combine the mashed bananas, thickened flax meal, avocado oil, and honey. Stir well.
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Add the cassava flour, cocoa powder, sea salt and baking powder. Stir well.
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Fold in the the coconut shreds and chocolate chips.
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Scoop batter evenly into the prepared the muffin tin. Bake in the oven for 20 minutes.
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Remove from oven. Let cool.
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In a small saucepan, melt the sunflower seed butter (or peanut butter if substituting) and coconut oil over low heat, stirring constantly.
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Once melted, remove from stove and drizzle over each muffin bite.
Store leftovers in an airtight container. Enjoy within 4 days for best freshness.
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