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Banana Bread Bites 12-23-09 (2)

Thanks to my mother’s amazing banana bread recipe, I’ve been making this since I was tall enough to stand at the kitchen counter. It’s a constant favorite everywhere I go. When I was in college I’d take it to classes and parties with friends. More recently I’ve taken it to various offices I’ve worked/interned in and its always gone in seconds.

So that was all good and fine before… before when I was eating sugar and wheat…

But now what was I supposed to do? I knew one thing… I wasn’t going to NOT eat banana bread. That’s just not an option. So I’ve been working on a recipe. My current concoction is below, although don’t be surprised if more variations appear on this site…


1 cup canola oil (vegetable or olive oil is fine too)
2 eggs
2 cups mashed banana’s (usually 3 large banana’s will do it) + 2/3 cup banana’s (as bulk for the sugar substitute)
3 cups of flour (any gluten free bread mix should work, this is just what I use)
-1 cup brown rice flour (fine textured)
-1 cup tapioca flour
-1 cup cornstarch + 1 tablespoon potato flour (not potato starch)
1 tsp salt
½ tsp pure vanilla extract
1/2 tsp liquid Stevia
1 ½ cups nuts (I use pecans and sometimes pecan meal)
2 tsp baking soda w/ 2 tablespoons of really hot water (mix them together separately before adding to batter so the soda dissolves completely)


Preheat oven to 350 degrees.

Mix all ingredients in the order shown. (although I usually will mix and sift the flour together before adding it to the mix.)

For a loaf, bake for 45 minutes to an hour. For muffins bake for 30 to 45 minutes. For mini muffin bites (that I make), 30 minutes will be more than enough. You’ll need to check frequently when the loaf or muffins are baking. Every stove is so different. They should have a deep brown color on the edges and top when they are ready.

A word of warning: with all that banana in the batter, the centers WILL be sticky and not completely ‘baked’. This is okay and actually makes them taste better. I recommend eating these within a week of baking though, as they dry out pretty fast in the refrigerator. But of course I don’t follow my own advice and sometimes I have banana bread bites in the fridge for over two weeks. At that point, I put a dollop of honey or agave nectar on top to soak in because it makes it a tad more moist.

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5 Responses to Banana Bread Bites

  1. Iris says:

    These look super cute! I would love to make them!

  2. […] Overby 11. Tara @ Feels Like Home (fruit salad w/yogurt dressing) 12. Raw Thoughts and Feelings 13. Aubree Cherie@ Living Free (Banana Bread Bites) 14. ITWPF{ Tuscan Menu} 15. Kelly @ This Restless Heart (Orange Cheese Blintzes w Strawberry Sauce) […]

  3. I’m amazed at the adaptations you’ve been able to make to go GFSF. Thanks for linking up to Finer Things Friday! :) Katie

  4. Tina says:

    Have you tried making any of your bread/muffin recipes also egg-free? I can’t have gluten, milk, eggs or sugar, and would love to see your suggestions for how to substitute eggs. I can’t use egg substitute because it has a potato starch.

  5. Hi Tina,

    I used to not be able to eat eggs either and so I almost always used a flax seed substitute (grind 1 tablespoon of fresh flax seed and combine with 3 tablespoons warm water – until it gels). I’ll have to try some more recipes with that even though I’m now able to eat eggs.

    Thanks! ~Aubree Cherie

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