They say that you can tell someones favorite ingredients by how often they are used in cooking, or baking. And being completely honest, I agree. I must admit that carob, pecans, and coconut are my absolute favorite ingredients to bake with! They make any recipe better!
The funny thing is, my sister-in-law observed this without me telling her the other day when she was on my blog. She said, “you seem to have a lot of recipes with pecans, Bella.”
How did she know? After all, it’s not like she is on my blog all the time! She was right though! I do use pecans a lot.
Like here -> blueberry pecan pancakes
Here -> chocolate mousse smoothie
And even here -> caramel pecan sticky buns
But, guess what my beautiful sister-in-law (and you of course!), I did not use pecans or carob today!
I did however (sort of) use coconut flakes. See what happened was… sheesh! What can I say? I really really just love carob, pecans, and coconuts! At least I just used coconut though :) See?
My very own coconut banana bread bites – without pecans or carob! They are so easy to make, no-bake, and naturally delicious!
Yes, it is so that these coconut banana bread bites are all that and a bunch of bananas, because they are as good as banana bread itself – just without the flour!
Yep! These bad boys (or good girls?) are paleo, vegan, gluten free, and absolutely delicious!
I told you in my last post that I was in a banana craze, and these just further amplify the frenzy. For sure, if you loved the coconut fudge truffles, you may want to give these a try as well!
And who knows, if you are crazy for bananas like me and really want banana bread after these, you may enjoy my banana bread muffins.
Either way, forget about those for a while, because you are really going to enjoy these. Lightly sweetened but absolutely naturally delicious. Give this a try and smile :)
- 1-1/2 cup raw almonds
- 1-1/2 tbsp milled flax
- 1 small ripe banana
- 10 soft pitted dates
- ½ tbsp pure maple
- ½ to 1 tsp cinnamon
- ¼ tsp pure vanilla extract
- 2 tbsp coconut flakes, for rolling
- Begin by placing raw almonds in a food process, and grind until it is almost a flour
- Next, add all ingredients in order minus the coconut flakes, and process until a thick batter is formed. If it seems too moist to roll, add ½ tbsp of coconut flour or so (as bananas come in different sizes).
- Once it is a thick batter that is "rollable", remove s-blade from food processor, and begin rolling banana bread bites in your palms until perfect little spheres are formed. If sticky, don't worry, it's perfect! Because...
- Next, retrieve a small mixing bowl, add two tablespoons of coconut flakes, and roll the banana bread bite in the coconut flakes, until it is fully covered and not sticky.
- Place on a plate once fully covered.
- Follow this sequence for each coconut banana bread bite.
- When complete, store them in an air-tight container for at least a ½ hour or more to chill and solidify.
Note: These coconut banana bread bites can be stored in the refrigerator for up to a week. I have not tried to freeze these, so I do not know how they will hold up frozen, but it might be worth a try. If you do make it to freezing these (which I never do as they are so good), leave me a comment about how they turned out.
So… really…do you have a favorite ingredient that you always seem to use? Or am I alone in this?