These mini banana chocolate chip cakes are tasty, delicious, and super cute! They are perfect for little hands or small appetites! They also use a special ingredient that I want to highlight-coconut flour! The kind company of Anthony’s Goods sent me a bag of their Coconut Flour to use in a recipe for a review. It’s an amazing product, high quality, organic, and awesome! When I first started experimenting with coconut flour I didn’t quite like it at first because it left these little white clumps in the finished product of whatever I baked and made the texture, well, ‘funky’. I then figured out that sifting it with a sifter was the key to using the coconut flour, and when I finished sifting whatever amount I needed I would be left with a handful of these little white clumps that had been making that ‘funky’ texture! Soon I tried other brands such as Bob’s Red Mill and Nutiva, which both no longer required that tedious sifting job and recently my friend Heather (from Cook it Up Paleo) reached out to me about trying Anthony’s Goods coconut flour. I was really excited to try this new (to me) and awesome brand’s coconut flour and put it to the test- to which I measured out my amount needed for the recipe, sifted it and ….. there were no funky white clumps! YAY! This coconut flour is seriously awesome stuff! Not only is Anthony’s Goods flour super fine but it is also organic, celiac safe, and simply 1 ingredient with no added starches or nonsense! So if you are looking for an amazing gluten and grain free flour, this is a great one to try!
Now onto these delicious little banana bites! I mean how cute are those little itty bitty shapes! and if you don’t have cute mini pans, don’t worry they can simply be made in mini muffin tins! or even regular sized muffin tins as well! The baking time will vary a bit, but they will still be delicious despite shape or size! 😉
Chocolate chips are also optional, but I mean, come on, CHOCOLATE! but seriously if you are allergic or can’t have chocolate, they are equally as delicious without it! These are a great recipe to use if you have some brownish blackish bananas sitting on your countertop or lurking in your freezer! Also a little trick is if you don’t have quite 1 cup from your mashed bananas, just substitute 100% unsweetened applesauce and no one will know! I was just a smidge shy of a cup so I used this sneaky trick and no one could tell the difference!
I hope you enjoy these banana bread bites and have a great day!
- ⅓ cup + 1 tbsp. coconut flour (such as Anthony's Goods)
- ½ cup arrowroot starch
- ¼ TSP baking soda
- 1 tsp. baking powder
- ¼ tsp cinnamon
- ½ tsp. salt
- 1 cup mashed banana
- 3 eggs, room temp.
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp. vanilla
- ½ tsp apple cider vinegar (ACV)
- ½ cup mini chocolate chips (such as Enjoy Life's)
- Preheat the oven to 350 degrees and grease mini bundt or muffin pans.
- Whisk the arrowroot, coconut flour, cinnamon, baking soda, baking powder, and salt together.
- Separate the eggs in two separate bowls and whip the egg whites until fluffy peaks forms.
- In the bowl with egg yolks, add the vanilla, ACV, maple syrup, coconut oil, and banana. Using a hand mixer, mix together until combined. Add in the the dry ingredients, mix and scrape down the sides. Mix again. Lightly beat in the egg whites until fully combined. Stir in the chocolate chips.
- Bake for 15-20 minutes until baked all the way through or a toothpick comes out clean.
- Let cool in pans for 5 minutes before removing and letting continue to cool on a wire rack.
- Serve and enjoy!
“How sweet are Your words to my taste! Yes, sweeter than honey to my mouth!” – Psalm 119:103
**Thank you to Anthony’s Goods for supplying me the coconut flour for this recipe. Though I was supplied free product for this post, all opinions and thoughts are my own! **