Delicious Banana Bread Bites

Finding a simple afternoon snack that satisfies your sweet tooth without derailing your day can feel like mission impossible. Between work deadlines, after-school activities, and trying to keep the house in order, who has time to whip up an elaborate treat when hunger strikes?

That’s where these banana bread bites come to the rescue: they’re perfectly portioned, easy to make ahead of time, and just sweet enough to hit the spot. Plus, they’re a great way to use up those overripe bananas sitting on your counter.

What Kind of Bananas Should I Use?

For banana bread bites, you’ll want to use overripe bananas – the ones with lots of brown spots or that have turned almost completely brown. These super-ripe bananas are much sweeter and more flavorful than yellow ones, plus they’re easier to mash into a smooth consistency. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. A good trick is to keep a stash of overripe bananas in your freezer – just peel them before freezing, and let them thaw completely before using them in your recipe.

Options for Substitutions

This recipe is super adaptable and great for using what you have on hand. Here are some easy swaps you can try:

• Bananas: The overripe bananas are key to this recipe, but if you’re short one banana, you can add 1/4 cup of unsweetened applesauce to make up the difference.
• Ground flaxseed: You can swap this with chia seeds (ground) or hemp seeds. They’ll give you similar binding properties and nutrition.
• Almond butter: Any nut or seed butter works great here – try peanut butter, sunflower seed butter, or cashew butter. Just make sure it’s well-stirred!
• Whole-wheat pastry flour: Regular whole wheat flour, all-purpose flour, or a gluten-free blend will work. If using regular whole wheat, your bites might be a bit denser.
• Oats: Quick oats can replace rolled oats. For a grain-free version, use additional flour or ground nuts instead.
• Olive oil: Feel free to use melted coconut oil, avocado oil, or any neutral-flavored oil you have.
• Chocolate chips: These are flexible – try chopped nuts, dried fruit, or skip them altogether for a simpler version.

Watch Out for These Mistakes While Baking

The biggest mistake when making banana bread bites is using bananas that aren’t ripe enough – they should be very spotty and soft, as this ensures natural sweetness and proper moisture in your final product. A common error is overmixing the batter, which can make your bites dense and tough instead of tender – mix just until the ingredients are combined, and don’t worry about a few small lumps. To prevent your chocolate chips from sinking to the bottom, toss them in a little flour before adding them to the batter, and make sure to reserve some for sprinkling on top before baking. For the best texture, avoid overbaking these little treats – they’re done when a toothpick inserted comes out with a few moist crumbs (not wet batter), usually around 12-15 minutes depending on your oven.

What to Serve With Banana Bread Bites?

These little banana bread bites are perfect for breakfast or as an afternoon snack with your favorite hot drink. A warm cup of coffee or chai tea makes an excellent partner, while a cold glass of almond milk or oat milk brings out the nutty flavors in these treats. For a more substantial breakfast, serve them alongside some Greek yogurt topped with honey and fresh berries, or pair them with a fruit smoothie for a quick morning meal. If you’re packing these for lunch boxes or picnics, they go great with some fresh fruit slices or a handful of nuts for extra protein.

Storage Instructions

Keep Fresh: These banana bread bites stay good at room temperature for about 2 days when kept in an airtight container. If you want them to last longer, pop them in the fridge where they’ll keep fresh for up to a week. Just place a paper towel in the container to absorb any extra moisture.

Freeze: These little treats are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll stay fresh for up to 3 months. It’s so nice having a stash ready whenever a craving hits!

Thaw: When you’re ready to enjoy your frozen banana bread bites, just take out what you need and let them thaw at room temperature for about 30 minutes. If you like them warm, pop them in the microwave for 10-15 seconds – the chocolate chips get all melty and nice!

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 85-95 g

Ingredients

For the wet ingredients:

• 2 tbsp almond butter (creamy, not crunchy)
• 1 tsp vanilla extract (I use Simply Organic vanilla extract for richness)
• 1/2 tsp baking powder
• 1 pinch sea salt
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• 2 medium overripe bananas (mashed well with a fork)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 2 tbsp agave syrup

For the dry ingredients:

• 3/4 cup oats (old-fashioned rolled oats are best)
• 1 cup whole-wheat pastry flour (sifted to prevent lumps)

For the mix-ins and topping:

• Turbinado sugar (for a crunchy topping)
• 1/2 cup semisweet chocolate chips (I prefer Enjoy Life semi-sweet chocolate chips)

Step 1: Prepare the Wet Ingredients

In a large bowl, begin by mashing the banana until smooth.

Then add baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, agave nectar, and olive oil.

Stir everything together with a wooden spoon until the mixture is well combined and uniform.

Step 2: Incorporate the Dry Ingredients

Using the spoon and level method, add the whole wheat pastry flour into the bowl.

This means spooning flour into the measuring cup and leveling it off, instead of scooping directly with the measuring cup.

Add the rolled oats as well, then stir until the batter forms.

It should be wet and sticky; if it’s runny, mix in an additional 1/4 cup or more of oats.

Step 3: Add Chocolate Chips and Chill the Dough

Stir in most of the semisweet chocolate chips, leaving some aside for topping.

Mix until just combined.

Cover the bowl and refrigerate the dough for 20 minutes to help it firm up.

Meanwhile, preheat the oven to 375°F (190°C).

Step 4: Shape and Prepare the Cookies

Once the dough has chilled, scoop slightly rounded tablespoons of the batter onto a baking sheet lined with parchment paper or a non-stick silicon baking mat.

Ensure they are spaced about 1 inch apart.

Use the back of a spoon to lightly press down each cookie, then sprinkle additional chocolate chips and/or turbinado sugar on top for extra texture and sweetness.

Step 5: Bake the Cookies

Bake the cookies for 10-11 minutes, or until they appear set.

The goal is to have them moist and just cooked rather than having browned edges.

Allow the cookies to cool slightly on a cooling rack.

Step 6: Serve and Store

Enjoy these cookies warm or at room temperature.

For storage, keep them in an airtight container, where they’ll remain fresh for up to 3 days.