If you have that one pesky brown-speckled banana that is sitting in your fruit bowl, that nobody wants to touch (because, eugh gross), then this recipe is for you. Recipes that need those over-ripe brown (nasty!) bananas, usually require two or three, banana bread Im looking at you, so instead, I brainstormed what I could do with just one, lonely banana.
I remembered that I had a recipe written down somewhere, for these amazing mini banana bread cookie-type-things. As they are sort of a mini banana bread but in cookie style shape, I was unsure what to call them. My first thought was banana bread dollops, cause essentially that is what they are, however that doesn’t sound terribly appealing.
Banana bread bites it is.
This recipe was almost lost, written down on a scrap of paper, kept with all my cookery books. I can’t remember where I wrote it down from, however, I have made it a few times in the past and found it to be the perfect, easy weekend bake that requires only a handful of ingredients that you probably have in the cupboard. They are soft, moist and if you omit the chocolate chips, refined sugar-free, however, don’t omit them; the chocolate is the best part!
Ingredients for six ‘bites’:
- 1 ripe bananas
- ½ tsp bicarbonate of soda
- ¼ tsp baking powder
- ½ tsp vanilla extract
- 1 tbsp good quality peanut butter
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 35g cup plain flour
- 35g wholemeal bread flour (or use an extra 35g plain flour instead)
- 35g rolled oats
- 50g dark chocolate chips
- Mash the banana in a large mixing bowl then add the bicarbonate of soda, baking powder, vanilla, peanut butter, maple syrup, olive oil and mix until combined
- Add the two flours, oats and chocolate chips and stir until it becomes a sticky ‘dough like’ consistency
- Put the bowl in the fridge for 20 minutes. Meanwhile, preheat the oven to 180oc and line a large tin with baking paper
- Once chilled, use an ice-cream scoop to create six heaped mounds of dough onto the baking sheet
- Bake in a preheated oven at 180oc fan for 12-15 minutes or until they look set and golden on the edges
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