What a handy way to use up some bananas from the fruit bowl that have gone brown. In the recipe I have described how to activate your almonds from scratch. I did this for our recipe as using pre-ground almond flour/meal from the supermarket is not activated. There are many benefits to activating your nuts and seeds however if you don’t have time on your side, making these with almond flour or unactivated almonds will also work. Also, running out of coconut oil lead to me creating this recipe without it..gotta love a paleo recipe that doesn’t include coconut oil as the wallet takes less of a hit with this recipe. This mix makes 24 mini muffins.
You will need:
1 cup almonds (activated-I will explain below how to activate) or 1 cup ground almonds, 2 T coconut flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 t celtic/mineral sea salt, 3 eggs, 4x dates (optional-adds a caramel richness and makes them sweeter), 1 cup mashed brown bananas (or any stewed/pureed fruit would work), 1 tsp vanilla extract.
Activate Almonds- Soak for 12 hours completely immersed in cold water (I usually soak overnight to bake in the morning) then rinse thoroughly under fresh cold water. Place almonds on a tea towel and dry as much as possible. Lay out on a baking tray (preferably one with a slight edge) and place in the oven and turn to 150 degrees celcius. Turning occasionally until the almonds have dried out. I like to leave my in until they get nice and toasted brown for extra roasted flavour. This may take 20 mins or so. Once nuts are dry/roasted, remove from the oven and let cool. Once cooled, place them in the food processor and grind nuts until they resemble course sand. Alternatively you can use ground almonds for this to skip the activating step.
Preheat oven to 170 degrees celsius. (If using) Soak dates in a cup of boiling water for 15 mins. Place ground almonds, coconut flour, baking soda, cinnamon and salt in a large bowl and mix. If using dates, drain the water from them and place in food processor and pulse to a paste. In another bowl whisk together eggs, date paste (if using) banana and vanilla. Add the wet ingredients to the dry and stir well. Spoon mixture into greased mini muffin pans (I use coconut oil for greasing). Place in oven for 15 minutes until golden. Allow to cool slightly in the tin and then remove.
I find these banana bread bites last longer in our house than a loaf does..maybe it’s better portion control. They also batch freeze really well in snap lock bags in the freezer and because of the size these little bites defrost really quickly in the case of unexpected guests, lunchboxes, or to include when you are playing tea parties with your toddler.
xx. Aunty Lonnie