Dark Chocolate Chip Banana Bread Brownie Bites that are vegan with no added sugar!
Hi friends! I am so excited to share this recipe with you.
Chocolate Chip Banana Bread Brownie Bites.
Yup, we are combining two of life’s greatest foods into one delicious dessert recipe. Did I mention it these brownie bites are also vegan, grain-free and they are only sweetened with bananas. There is no added sugar in this recipe. So no coconut sugar, no honey, no maple syrup, nada! As we know bananas are sweet enough it is the perfect amount of sugar for the recipe.
These banana bread brownies are also plant-based thanks to Earth Balance Organic Coconut Spread! Earth Balance makes all non-GMO products and their original buttery spread is delicious. They are the most popular vegan buttery spread in the country and also sell a variety of snacks, baking products and more. I love using their coconut spread and also the organic whipped and soy free versions. They are the perfect substitute for butter in any recipe or you can also just smear some on top of toast. Their coconut spread adds that sweetness like coconut oil does but so much easier to add to any recipe!
I personally like using almond flour in these brownie bites but you can likely sub oat flour, all purpose or gluten-free flour if you prefer. It is crazy how these brownie bites are both grain-free and vegan. Something that isn’t too common in the dessert world.
When you make these brownies, I do recommend storing them in the fridge or freezing after a couple of days. They stay quite moist thanks to the bananas so you don’t want them to get all soggy on the counter. Or just bake for a few minutes longer, but they won’t be as fudge-like.
WHAT YOU NEED
Butter or vegan butter
Bananas
Vanilla extract
Almond flour
Cacao powder
Nut butter (anything creamy)
PrintDark Chocolate Chip Banana Bread Brownie Bites (vegan)
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Yield: 24 brownie bites 1x
Ingredients
- 2 ripe bananas
- 1/2 cup of Earth Balance Organic Coconut Spread
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy nut butter
- 3/4 cup almond flour
- 1/4 cup cacao powder
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees
- Line a mini muffin tray with liners or grease well (I recommend liners!)
- In a large bowl mash bananas with fork then add in coconut spread, nut butter, vanilla extract and mix well
- Add in almond flour, cacao powder to wet ingredients and mix well
- Fold in chocolate chips then fill each with about 2-3 tablespoons of batter (these don’t rise as much!)
- Bake in oven for 18-20 minutes and enjoy!
- *Store in airtight container for about 2 days on counter or fridge for 5 days or freeze for longer
- Category: vegan, gluten-free, grain-free, no added sugar
- Cuisine: dessert, brownies
xx, Rach
Thank you Earth Balance for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!
Greta
Love how simple this is! Can’t wait to try it.
– Greta
http://www.mintyfrosting.com
Lexi Grace
Do we have to use the coconut spread?
Rachel
butter or coconut oil work!
Anna
Hi, I am in a country where it is not easy to find the coconut spread. May I ask what could be a good substitute for it?
Thanks:)
Rachel
coconut oil or butter!
Malina
Would coconut oil work in replacement of the coconut spread?
Pascale
Can I use coconut oil instead of the spread and if so, how much?
Thanks!
Rachel
sure, sub same amount!
Kristin
When your recipes include nut butter, does it matter if it is refrigerated or not?
Rachel
great question!! mine usually isn’t refrigerated but if yours is, let it sit at room temp for a bit
Naomi
Can I use a normal sized muffin tin?
Rachel
sure but the bake time with vary, keep an eye on it!
Chocolate Chip Banana Bread Brownie Bites (vegan) – Chocolate SOS
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Marisa
Could you make these in a regular brownie tin and cut them down to be bite size? I’m assuming just the baking time would vary. Thank you!
Rachel
sure!!
Abi
Delicious recipe! Instead of the 3rd 1/4 cup almond flour I did 1/4 gluten free flour, I also added a 1/4 tsp of baking powder for it to be more muffin like, and a tbsp of coffee to brink out the chocolate flavour. I also used 2&1/2 bananas and a little more peanut butter to make up for the second banana. I didn’t have said coconut spread so I used half butter half coconut oil but think I could have used less coconut oil!:) they came out a bit oily because of this but delicious flavour! Sorry if this is a lot just thought I’d share that substitutions can be made without compromising the flavour!
Rachel
thank you for sharing!