Hello, Friday! With Autumn officially here, I’ve really been in the baking mood. I’m sure many of you reading this post can relate to that!
Baking with bananas is definitely one of my favorite ways to bake. They’re so versatile & give me that feeling that the treat isn’t so bad for you since one of the main ingredients is a banana. So for today, I’ll be sharing two banana treat recipes that you’ll love. & if you don’t love them, then perhaps you made them wrong? Haha, I kid. I kid.
2 bananas
1/4 cup natural creamy peanut butter
1/4 cup plain yogurt
2/3 cup dairy free chocolate chips, I love this kind
1/2 tablespoon of coconut oil
Combine the yogurt + peanut butter in a bowl. Then slice the bananas into 1/4″ pieces. Next, you’ll want to melt the chocolate chips with the coconut oil. The coconut oil gives the chocolate chips a smoother consistency. Then, line a cookie sheet with parchment paper and cover the sheet with the banana slices. Top the banana slices with the peanut butter + yogurt mixture. Finally, cover the banana bite with the melted chocolate. Place in the freezer for an hour!
& there you have it- the cutest little banana bites that taste so good. I came across this recipe on – www.yummymummykitchen.com! I made minor changes but the overall recipe is the same. I kept these banana bites in the freezer until they were all gone.
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1 ripe avocado, mashed
3/4 cup sugar
1/4 cup almond milk (or milk of your choice)
2 eggs
1 teaspoon vanilla
Handful of dairy free chocolate chips
Combine the flour, baking powder, baking soda, & salt. In a separate bowl, mash the banana and avocado. In the banana/avocado bowl, add in the sugar, almond milk, eggs and vanilla, and whisk together. Combine all the ingredients and stir them until you get a smooth consistency. Gradually fold in the chocolate chips. Pour the mixture in a bread loaf pan & bake at 350 for 1 hour 25 minutes.
I always use only a small handful of chocolate chips because I don’t want to overdo it. As for how long to bake the bread, my oven takes a bit longer to bake bread. So 1 hour 25 minutes might be too long for an oven that runs hot. Start with 1 hour and add 5-10 minutes dependent on how the bread looks after checking it with a toothpick.
I found this recipe on – www.yummyhealthyeasy.com! Before I forget to mention this, the avocado in this recipe is the substitute for any kind of oil most banana bread recipes have. & it makes the texture/consistency of the bread so incredibly soft and chewy without actually tasting avocado! It’s a perfect substitution, in my opinion.
Like I mentioned, I’m a BIG banana lover! You can check out this post on my Instagram page where I shared another favorite banana bread recipe. & click here to read my most recent blog post.
Let me know if you make either of these recipes & how you liked them! & you can expect to see some more of my favorite treats shared to my blog during this cozy season that is Autumn.
xx, Aubrianna