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Gluten-Free Banana Bread Bites

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I love these little gluten-free banana bites!! I can just pop a mouthful of banana bread into my mouth whenever I feel like it!

One of my nephews happened to be staying with us when I made these and ate about 7 of them in a row.  I decided not to tell him they were gluten, dairy, and egg-free…

Puffed millet gives the speckled look to the banana bread bites without adding any crunch. They are soft and yummy.  I have also used puffed quinoa in this recipe.

The chocolate blends nicely with the banana, but feel free to substitute these mini chocolate chips with raisins.

The original recipe is, Best Banana Chocolate Chip Cookies, found in, The Super Allergy Girl -Allergy & Celiac Cookbook.

Weight watcher points plus are just 2 points for each ball.

 

 

Gluten-Free Banana Bread Bites     Makes 58-60

1 cup butter, dairy-freee substitute, or shortening.
1 cup white sugar, brown sugar, coconut, or beet sugar or 1/2 of any 2 combinations.
4 Tbsp hot water
5 tsp Egg Replacer
3 mashed bananas
1/2 tsp salt
3/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking soda
2 cups gluten-free flour mix. Note – some purchased flour mixes include xanthan gum already.
2 tsp xanthan gum ~ guar gum for corn-free
2 cups puffed millet or puffed quinoa.
1 cup allergy-friendly semi-sweet mini chocolate chips or 1/2 – 3/4 cup chopped walnuts (omit nuts for nut-free_

Preheat oven to 350. Line baking sheets with parchment paper.

In a large mixing bowl add butter, butter substitute, or shortening, and sugar. Mix well.

Mix hot water and egg replacer in a small custard type dish. Add to creamed mixture along with vanilla and bananas and mix well. Add all remaining ingredients except chocolate chips. Mix well.

Stir in chocolate chips. Drop small scoop sized balls onto prepared baking sheets. Bake 7-10 minutes.
Cool on wire racks.

Enjoy soft little bites of banana bread. Freeze leftovers if not planning on eating them in a couple of days.

 

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Tasty gluten-free banana bread bites

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