Cookie dough banana bread bites are like fresh banana bread served with chocolate chip cookie dough. These easy no bake banana bread mini muffins are full of protein and fiber, dairy free and gluten free. A wholesome fueling snack.
Cookie dough banana bread bites are a no bake snack quick to make so you can have your banana bread mini muffins in half the time. Just mix each batter in a bowl, press into cups or molds, and they are pretty much ready to eat!
The combination of almond flour, banana and other wholesome ingredients make this no bake treat high in fiber and protein and so filling. A delicious healthy high protein banana dessert made with 6 wholesome ingredients and dairy free, gluten free and refined sugar free.
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Why You'll Love Banana Bread Bites
- These banana bread energy balls are no bake, so no oven required for the classic taste of banana bread!
- They look just like banana bread mini muffins
- The chocolate chip cookie dough bites make these a double dessert
- Ready in 10 minutes
- Gluten free, dairy free, egg free, flour free and refined sugar free
- Only 6 ingredients
Ingredients
- Almond flour. Either buy it or dry blend roasted almonds. Oat flour might also work.
- Banana. Use a fresh banana. Of course, it's banana bread!
- Yogurt. Use your favorite, high fat plain flavor. Greek yogurt is fine if the cups don't have to be dairy free.
- Brown sugar. You can use coconut sugar instead of brown sugar to keep the cups refined sugar free.
- Almond butter. You can use peanut butter but your cups will taste nutty. Almond butter and cashew butter have a more neutral taste so they add healthy fats without much nutty flavor.
- Pantry items: Baking soda to give banana bread authentic baked banana bread flavor, and ground spices such as pumpkin pie spice or cinnamon, nutmeg and ginger.
- Optional: Raisins, walnuts as mix-ins; Sugar glaze as a topping
See the recipe card at the bottom for full information on ingredients and quantities.
Dee's Tip: Make this no bake banana recipe in a silicon mini muffin cup mold or in a paper-lined mini muffin pan. This recipe makes 9 mini cups.
Steps to Make Banana Bread Bites
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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Step 1: Make cookie dough base: Mix all ingredients in a bowl. Add a teaspoon of water or milk if the texture is too dry.
Step 2: Use a 1 tablespoon scoop, and scoop dough into mold wells, filling them about ⅓ of the way. Press level with a spoon.
Step 3: Make banana bread: Mix all ingredients in a bowl.
Step 4: Use a 1 tablespoon scoop to add the dough to the top of each cookie dough base, leave the top rounded like a domed mini muffin.
Step 5: Stir up a sugar glaze. Spoon or drizzle glaze on top of each banana bread bite top layer. Store cups refrigerated.
Recipe Tips
- Taste-test the cookie dough layer mixture and add a tablespoon or two of maple syrup if you want it sweeter.
- Add the glaze after you have removed the cups from the mold or pan. You don't have to chill the cups to be able to remove.
- Mix-ins. You can mix into the batter things such as mini chocolate chips, other crushed nuts, even marshmallows.
- I used a silicon mini muffin mold but a mini muffin pan with paper liners can also be used.
Storage
- Room temperature. These bites can last a day at room temperature before it will dry out.
- Refrigerated. Store these bites in an air tighter container in the refrigerator for 3 days.
- Frozen. After that, freeze for up to 3 months.
FAQS
Ripe bananas are best in both baking and no baked desserts because they gain sweetness as they age, and because ripe bananas are easier to mash.
No this recipe is a no bake and doesn't have the ingredients necessary for baking. The baking soda in the banana bread layer is there to add authentic baked banana bread flavor.
More No Bake Treats
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📖 Recipe
Cookie Dough Banana Bread Bites
Equipment
Ingredients
Cookie dough layer
- ½ cups almond flour
- 2 tablespoon almond butter any nut butter
- 1 tablespoon brown sugar
- 1 tablespoon yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon mini dark chocolate chips, folded in
Banana bread
- 1 ¼ cup almond flour
- ½ banana, mashed
- 1 tablespoon almond butter any nut butter
- 1 tablespoon brown sugar
- 1 tablespoon yogurt
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice or cinnamon, nutmeg, ginger
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Instructions
Make cookie dough
- Mix all ingredients in a bowl. If the texture is too dry, add a teaspoon of milk or water.½ cups almond flour, 2 tablespoon almond butter, 1 tablespoon brown sugar, ½ teaspoon vanilla extract, 1 tablespoon mini dark chocolate chips, folded in, 1 tablespoon yogurt
- Use a 1 tablespoon scoop, and scoop dough into mold wells, filling them about ⅓ of the way. Press level with a spoon.
Make banana bread
- Mix all ingredients in a bowl1 ¼ cup almond flour, ½ banana, mashed, 1 tablespoon almond butter, 1 tablespoon brown sugar, ¼ teaspoon baking soda, 1 tablespoon pumpkin pie spice, 1 tablespoon yogurt
- Use a 1 tablespoon scoop to add the dough to the top of each cookie dough base, leave top rounded like a domed mini muffin.
Make glaze
- Stir 1 tablespoon milk into ½ cup powdered sugar. Add a drop of lemon juice. Stir until smooth and spoon onto banana bread layer.
Dee Dine says
Layers of two classic recipes made no bake and wholesome!