Try these easy and nutritious banana bread bites – perfect for the whole family! As dietitian moms, we know first hand how difficult feeding kids can be! It’s a never-ending (and often thankless) job, and there is so much conflicting nutrition information out there that sometimes – it can be downright confusing!
Bloom Boost is a great source of fiber and iron – two nutrients that are often lacking in toddler’s and children’s diets. It’s also a good source of protein and omega 3’s!
We love incorporating it into baking, so that’s why love using it these easy, one-bowl banana bread bites.
These banana bread bites are soft and cakey – a mix between banana bread and cookie! They are egg-free and dairy-free, and can be adapted to be nut free and gluten free as well.
Just one cookie has 3.2 grams of fiber – that’s a really easy and delicious way to boost your little one’s fiber intake for the day. They are also a good source of healthy fats and protein – making them a perfect sweet snack for the whole family to enjoy.
One-Bowl Banana Bread Bites
(adapted from http://www.minimalistbaker.com)
- 2 large ripe bananas, mashed (the riper, the better!)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 tsp salt
- 2 teaspoons ground cinnamon
- 2 tablespoons avocado oil (or other neutral oil)
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons almond butter (or other nut/seed butter)
- 1 tablespoon vanilla extract
- 1/4 cup Bloom Boost (or 1/4 cup ground flaxseed)
- 1/2 cup whole wheat flour
- 1/2 cup oat flour (gluten-free option: use 1 cup oat flour and omit wheat flour)
- 1/2 cup rolled oats
- 1/2 cup semi-sweet chocolate chips
In a large bowl, mash the banana and add in baking soda, baking powder, salt, cinnamon, oil, maple syrup, almond butter, vanilla and Bloom Boost (or flaxseed). Stir to combine.
Mix in flours just until combined. Dough will be wet and sticky. Add in 1/2 cup rolled oats and 1/2 cup chocolate chip and stir just until combined. Cover bowl and refrigerate for 20 minutes while you preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper. After 20 minutes, remove dough from fridge and portion using a cookie scoop (about 2 tbs) onto lined baking sheet, spacing about 1 inch apart. Press each dough ball down slightly with the back of a spoon, as these cookies do not spread much.
Bake for 12-13 minutes, or just until set. You aren’t looking for browned tops – just slightly browned edges and until cooked through. The texture will be soft and cakey – a mix between banana bread and a soft cookie.
Serve warm or at room temperature. Keep leftovers in an airtight container or freeze.