banana bread bites (high protein)

Banana bread bites on a palte with one cut open.

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banana bread bites (high protein)

After testing 3 different variations of this recipe, our banana bread bites have the perfect texture while also having double the protein! They have a secret ingredient that keeps them ultra tender, so they taste like they just came out of the oven at your favorite bakery.

Prep Time10

Cook Time20

Total Time29

Course: Breakfast

Cuisine: American

Keyword: greek yogurt

Servings:

Calories: 212kcal

Author: Mika Kinney

Ingredients

Dry Ingredients

1 cup all-purpose flour 1:1 gluten-free flour works too
¼ cup fine-ground almond flour
¼ cup ground flax seeds or hemp seeds
1.25 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon nutmeg

Wet Ingredients

1 mashed extra ripe banana
¼ cup diced Dutch Baby Gold Idaho® potato about 4 baby potatoes
¼ cup melted butter or coconut oil
¼ cup egg whites
½ tablespoon vanilla extract
¼ cup maple syrup or agave
¼ cup Greek yogurt plain, any fat level
3 tablespoon cup avocado oil or vegetable oil

Mix-ins

½ cups of chocolate chips or nuts

Yogurt Dip

½ cup plain Greek yogurt
½ cup whipped cream cheese
4 tablespoon maple syrup

Instructions

Peel and dice the ¼ cup diced Dutch Baby Gold Idaho® potato into ½” cubes. Place in a microwave-safe bowl covered with water. Microwave for 5 minutes. When done, drain the water and mash well with a fork.
In a medium bowl, add the mashed Idaho® potatoes with the 1 mashed extra ripe banana and mix well. Then add the ¼ cup melted butter¼ cup egg whites, ½ tablespoon vanilla extract, ¼ cup maple syrup, ¼ cup Greek yogurt, and 3 tablespoon cup avocado oil.
In another large bowl, mix together 1 cup all-purpose flour¼ cup fine-ground almond flour, ¼ cup ground flax seeds, 1.25 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Add the wet ingredients to your dry ingredients, then add your ½ cups of chocolate chips or nuts and gently fold until just incorporated. It’s totally ok to still have some lumps; it’ll continue to rehydrate while it sits.
Preheat the oven to 350 degrees to let it preheat while the batter rehydrates. Prepare a mini muffin tin with foil liners or use a silicone baking mold.
Scoop the batter into your mini muffin tin (this makes 20 bites), filling each one ¾ths of the way. Bake for 17-20 minutes or until golden brown and clean when a toothpick is inserted.
Meanwhile, make the yogurt dip by using a hand mixer to combine the ½ cup plain Greek yogurt, ½ cup whipped cream cheese, and 4 tablespoon maple syrup. If it’s too thin, leave it in the fridge to thicken up.

Video

Notes

Nutrition doesn't include the Greek yogurt dip.

Storage: You can keep these on the counter at room temperature for up to 4 days in an airtight container. Or, you can freeze them for up to 3 months. I don’t actually recommend these be stored in the fridge because they tend to dry out.

Make them in the air fryer: If you have silicon muffin liners or a mold you can put in the air fryer, you can make air fryer banana bread bites! They bake for 7-10 minutes at 350.

Nutrition