These easy, gluten- and dairy-free banana chocolate chunkers are a quick solution for using up overripe bananas. The recipe comes from Sprouted Kitchen, inspired by Joy the Baker, and is designed for busy families who want a healthy, convenient treat. The author notes that these treats are a hit with kids and can easily be adapted for different dietary needs.
Why This Recipe Works
Many households end up with overripe bananas that are too soft to eat but perfect for baking. This recipe provides a simple way to turn those bananas into a delicious snack. The use of almond and coconut flour makes them suitable for gluten-free diets, while the option to omit the egg further expands their accessibility.
Ingredients and Substitutions
The recipe calls for:
- 2 overripe medium bananas (about 1 cup mashed)
- 1 egg (optional)
- 4 Tbsp. coconut oil or warmed butter
- 1/3 cup light brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- Pinch of salt
- 1 cup almond flour
- 1/4 cup old fashioned oats
- 2 Tbsp. flax meal
- 3 Tbsp. coconut flour
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 2/3 cup dark chocolate chips (or chopped chocolate)
For those with nut allergies, the almond and coconut flours can be replaced with 1 ¾ cups of all-purpose flour, though the texture will differ. Flax meal is easily found in supermarkets and helps absorb excess moisture.
Instructions
- Combine Wet Ingredients: In a mixing bowl, thoroughly mash the overripe bananas. Add the egg (if using), coconut oil/butter, brown sugar, vanilla extract, cinnamon, and salt. Whisk until well mixed.
- Add Dry Ingredients: Add the almond flour, oats, flax meal, coconut flour, baking soda, and baking powder. Stir until combined.
- Fold in Chocolate: Gently fold in the chocolate chips or chopped chocolate.
- Chill Mixture: Chill the mixture for at least 30 minutes to help it firm up.
- Bake: Preheat oven to 360°F (182°C) and line a baking sheet with parchment paper. Drop 2-3 Tbsp. sized lumps onto the sheet, leaving about 2 inches between each. Bake for 12-15 minutes, or until golden on the edges and tender in the center.
Quick Tips
The author recommends free-forming the treats rather than trying to roll them into perfect balls, as the dough can be difficult to shape. The uneven edges add a rustic touch. These chunkers disappear quickly and are lunchbox-friendly.
These treats prove that overripe bananas are a gift, not a waste. With minimal effort, you can create a snack that everyone will enjoy.
