Looking for a quick on the go breakfast bite? Peanut butter banana breakfast bites are your answer!
These little domed bites look like cookies, but taste like a condensed muffin. They have protein from the peanut butter to stave off hunger pangs before the lunch hour rolls around, and sweetened mainly with bananas and just a touch of brown sugar for that satisfying cake-like goodness.
I had my hiking group taste test a few versions of this recipe, and although this version was the "winner", it was still a bit dry and needed coffee or milk as an accompaniment. So I went back and re-worked the recipe to add some coconut oil (thanks Judy H. for the tip!) and lowered the baking temperature to make these bites more moist. So the bites are a bit pale on top, but definitely more moist!
I hope you will give this re-vamped recipe a try! It's a good way to use up over ripe bananas.
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| Add wet ingredients |
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| Mix |
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| Add dry ingredients |
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| Add cranberries |
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| Scoop onto baking sheet |
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| Flatten slightly and Bake 350F x 12 min |
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| Cool on rack |
Yields 18 bites
Ingredients:
- 2 ripe bananas, mashed
- 1 egg
- ½ c peanut butter
- ½ c light brown sugar
- 1 t vanilla
- 2 T melted coconut oil
- 1 c all purpose flour
- ½ t baking powder
- ½ t baking soda
- ½ t cinnamon
- ½ c dried cranberries
Procedures:
1. In a bowl, add the bananas, peanut butter, egg, sugar, vanilla and melted coconut oil. (You can melt the coconut oil in a small bowl for 5 seconds in the microwave.) Mix to combine.
2. Add the flour, baking powder, baking soda, cinnamon and cranberries. Mix to combine.
3. With a small scoop, scoop batter 2 inches apart onto a silicon-lined or parchment-lined baking sheet. Flatten each scoop very slightly with a fork.
4. Bake at 350 F for 12 minutes until slightly brown on the bottom, but pale on top. Transfer to a wire rack to cool. When completely cool, store in an air tight container at room temperature for up to 3 days, or in the fridge for up to 7 days, or in the freezer for up to 2 months.