81 responses

  1. Lea H @ Nourishing Treasures
    August 5, 2012

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  2. Tessa@The Domestic Diva
    August 12, 2012

    Awesome! I am so pinning these and will hopefully get to making them tomorrow!!

    • Jennifer
      August 13, 2012

      I hope you like them as much as we do! It’s nice to have something different in the food rotation instead of the same few desserts with varying flavors.

  3. Jennifer
    October 17, 2012

    I don’t do a lot of baking so this question may be obvious to some, but why would you freeze bananas only to bring them to room temperature again?

    • Jennifer
      October 19, 2012

      Freezing first really helps to get a smooth texture in the final recipe, especially since you want the bananas very ripe and soft. It’s also the only way I can keep very ripe bananas in the house! ;)

      • Lan
        July 30, 2013

        Probably obvious to some but how do I know when the frozen bananas are at room temperature? How long do you take them out of the freezer before making these? Thanks!

      • Jennifer
        July 31, 2013

        I usually leave them out for about 30 minutes. You can give them a poke to see if they’re still hard (frozen) or squishy (thawed).

      • Kelly
        September 29, 2013

        I tried these last night and failed but I know why. I don’t usually freeze bananas. However, to make this recipe I put a couple of bananas in the freezer with the peel on! LOL. Then I let them defrost with the peel on! more LOL! I lost some of the liquid on the counter but didn’t think anything of it until I was midway through the recipe. I ended up with something like “Struesel Bites”. So this time I froze the bananas without the peel and they are defrosting now in the food processor so I won’t lose any liquid. I’m expecting better results!

        However, if batter ever appears to dry, what liquid would you recommend adding? Maybe a little coconut milk or would coconut water be better?

        Thanks again! I’m always looking for egg-free, nut-free treats for my little guy with Autoimmune Issues.

      • Jennifer
        October 1, 2013

        Don’t feel silly about freezing bananas in the peel! That’s how I freeze and defrost mine. You can try adding more coconut oil or a small amount of water, coconut milk, or coconut water. It’s likely that your air is drier than mine so you’ll need to make some slight adjustments. Try adding liquid until it forms a paste; it won’t be loose like a typical batter.

  4. Shannon Allen
    January 1, 2013

    My husband and I LOVE these! I just made them tonight. I used 2 Tbps Tapioca Flour instead of gelatin and they came out just the same. Thanks for the great recipe!

    • Jennifer
      January 2, 2013

      We use gelatin for it’s healing properties, but I’m so happy you shared a vegan option! There are still many people who are uncomfortable with animal products or may need an alterative, so I really appreciate the share. Thank you for letting us know and WOOT! I’m so glad you like them. :)

      • ellen
        March 7, 2013

        I’ve made these using agar (a seaweed gelatin alternative) and they turned out just great. Thanks for the recipe.

      • Jennifer
        March 8, 2013

        Thanks for the alternative for people who can’t do gelatin!

      • Marie D
        April 11, 2013

        Jennifer this recipe looks/sounds really scrumptious… I have some bananas almost ready to use for these :)
        I am new to using gelatin for nutritional benefit… I just purchased 3 cans of Great Lakes Gelatin… my question is this: Is there any harm in just adding the dry gelatin to the dry ingredients in any recipe? With Grateful Appreciation….

  5. jackie
    April 28, 2013

    For the silky banana bread bites which type of gelatin did you use, porcine or kosher style?

    • Jennifer
      April 28, 2013


  6. Pam N.
    May 16, 2013

    Okay, so these are in the oven now so I cannot report yet on my final product but I do have a question. When you are making these, does your batter end up being almost the texture of cookie dough before baking? I made these in the food processor, used previously frozen bananas, yada, yada – did everything called for in the recipe. You call the mixture batter (making me think your mixture is a thinner product than what I was seeing here) but mine was more like dough. The only thing I can think is that either you melt your coconut oil (which I did not do because the recipe did not instruct to do so), making your batter thinner……OR my texture is fine and I’m just being too specific on the word choice? Thank you and please do not take offense – I am genuinely curious, not trying to be snarky – just trying to make sure my product is like yours when you make it and also how you intended it to be when others make the recipe.

    • Pam N.
      May 17, 2013

      These turned out fine. :) I made them in regular sized muffin cups and my oldest son had three for breakfast! I am still curious whether or not you melt your coconut oil when you make these – I plan to the next time I make them.

    • Jennifer
      May 17, 2013

      I don’t mind the questions at all Pam. I consider cookie dough to be batter, so I’m sure yours was done right. I hope they were a hit with your family! I’m making a couple of batches this weekend for the week and some for the freezer.

  7. Megan
    June 2, 2013

    Whoa, I just made this (almost exact same!) recipe, except I used carrots instead of banana, and it was super tasty and warm and delish! :D Can’t wait to try with bananas next week!

    • Jennifer
      June 3, 2013

      Megan, I LOVE the idea of using carrots! Many readers can’t have bananas and I like to change up the flavors a bit, so I will be trying your version very soon. Thanks for letting us know about it.

    • Megan H.
      June 8, 2013

      Sounds awesome! May I ask, how much carrot, and how did you prepare it? Raw and shredded, I’m thinking, and approximately the same amount as two bananas, but I wanted to check.

      • Jennifer
        June 9, 2013

        I’m going to try it with steamed and pureed carrots to match the consistency of the bananas I use in the recipe. It will help give moisture to the coconut milk and bind it. It would be a great idea to add in a small amount of shredded carrots too with raisins for texture!

      • Megan H.
        June 9, 2013

        Thanks for responding so quickly! I found two frozen bananas in my freezer last night that I forgot were there (score!), so I am going to make the banana ones today and try the carrot ones tomorrow or the next day. We have started GAPS and my four-year-old son, of course the one with the egg allergy, is going crazy without a “sweet treat” once in a while. These look like they would be perfect! Thanks again!

  8. Rachel
    June 22, 2013

    Thank you so much for this recipe! It’s a total dream come true to find a treat that is gut healing AND autoimmune protocol-friendly….AND delicious!!

  9. Pancake Girl
    July 9, 2013

    I love the idea of having little “bites” around to snack on :D Been craving something sweet but also paleo friendly. I use coconut flour a lot in coconut flour pancakes or bread, so I’m really anxious to try something new! Thanks for the recipe love! :)

  10. Devon Clothier
    July 15, 2013

    These are totally delicious! Even my husband loves them! Thanks for sharing! I am new to coconut flour and am wondering if the coconut flour needs to set for 10 mins in general-or is it just for this specific recipe? Also, I love the use of gelatin…I tried a blueberry muffin recipe and it just wasn’t as tasty as these-wondering if that’s because the flour needs to set and it had more eggs and no gelatin. Thanks!

    • Jennifer
      July 16, 2013

      Thanks Devon! Because coconut flour is so dry, I find it helps to let it soak when baking with it. It’s just personal preference.

      • Devon Clothier
        July 16, 2013


  11. Staci
    July 25, 2013

    As I’m sitting here drooling over this recipe with no ripe bananas in the house and having read the comments about carrots I’m wondering if I can use canned pumpkin? Pre-Paleo/AIP I loved pumpkin chocolate chip cookies. I guess I could just give it a shot, I’m just not sure how much to use as there’s no actual measurement on the bananas just a quantity of 2. Would you say that’s about one cup?

  12. Chloe
    September 2, 2013

    These have been staring at me from the sidebar for so long and I finally made them a few days ago. They not only taste amazing but the texture is heavenly. Thank you so much!

    • Chloe
      September 2, 2013

      (sorry about that link…I hate it when I forget to uncheck that box…it’s not even something I posted)

    • Jennifer
      September 4, 2013

      Wonderful! I’m glad you gave in to the temptation. ;)

  13. zosia
    September 14, 2013

    If the banana is FROZEN…how is it at room temperature?

    Do you mean defrosted? If so, why not just use a normal (not ever frozen) banana?

    I’m so confused…

    • Jennifer
      September 14, 2013

      No problem Zosia. This was addressed previously in the comments – the texture changes dramatically when you freeze bananas. When you freeze and then defrost or ‘bring to room temperature’, they are soft and more liquid which helps the coconut flour to become more moist and the texture to become truly silky.

  14. Kelly
    September 29, 2013

    So I made these for the 2nd time and they came out much better but not quite as silky as yours appear in the picture. Are you using only super ripe bananas that have been frozen? (maybe mine weren’t ripe enough)

    Also, I’m assuming you’re using 2 tbls of gelatin “powder” and turning it into liquid first, is this correct?

    I would love to see what your batter looks like right before you fill the pan. I’m considering maybe adding some applesauce next time for extra moisture.


    • Kelly
      September 29, 2013

      I meant to say “and NOT turning it into liquid first”. Meaning you’re using straight gelatin powder.

      • Jennifer
        October 1, 2013

        Yes, straight gelatin powder. :)

    • Jennifer
      October 1, 2013

      My bananas are often overripe when I put them in the freezer, but I always make sure they have brown spots before eating them. The gelatin powder can be added right to the food processor without ‘blooming’ it first.

      I have a video of the whole process in this cooking series and make a version with homemade chocolate syrup: http://www.20somethingallergies.com/real-food-for-busy-people-cooking-tutorials/.

  15. Sarah adams
    October 1, 2013

    Can I use a different pan and get the same results?? Loaf pan or regular size muffin pan?

    • Jennifer
      October 1, 2013

      I haven’t made them in anything but mini muffin tins, so you’d have to experiment. If it works for you, come back and let us know!

      • Sarah Adams
        October 3, 2013

        Also, do you use refined or unrefined coconut oil?

      • Jennifer
        October 4, 2013

        I use unrefined, but they will both give you the same results.

      • Sarah Adams
        October 4, 2013

        I made the mini bites and used the leftover batter for experimenting in the regular muffin pan…both turned out GREAT!! The regular size required a 23 mins and mini pan 20 mins. Thanks so much for sharing this recipie. My 2 year old son LOVED them. He is allergic to peanuts and eggs so a baked treat is rare for him. I found your site while looking for an egg free banana bread recipie… Needless to say, I will be stalking your blogs now ;) thanks again :)))

      • Jennifer
        October 7, 2013

        Thank you so much for reporting back Sarah! I completely understand the frustration of baked goods with allergies. There’s always something that’s a problem. Thankfully, this recipe is pretty easy to swap ingredients. I’m going to experiment with pumpkin date and carrot currant versions soon.

  16. Sarah Adams
    October 3, 2013

    Do you use refined or unrefined coconut oil?

  17. lauren
    October 28, 2013

    I made these in regular size muffin tins (without chocolate chips) for a baby’s first birthday today. I put a coconut cream/maple syrup frosting on them and they were perfect little allergen-free cupcakes! I’m definitely going to make these again! Thanks so much for sharing! It was really hard to find a recipe that didn’t have common allergens that she hasn’t yet been exposed to.

    • Jennifer
      November 1, 2013

      That sounds delicious! Thank you for sharing. That made my day. :)

  18. SUSIE
    October 30, 2013

    these are AWESOME!!!!!

  19. SUSIE
    October 30, 2013

    these are AWESOME!!!!! Thanks so much!!

  20. annemiek
    November 16, 2013

    So glad I found these, they are my new favourites to take with me to parties, so I can participate in feeling festive and be AIP safe :)

  21. Lauren
    December 2, 2013

    I am so grateful to have found this recipe! I just made it for my daughter’s first birthday but subbed blueberries for the chocolate chips and made a coconut cream “frosting.” They are delicious and they hold together just fine unlike many other grain-free recipes I’ve tried. AND they’re the only grain-free, dairy-free, nut-free, refined sugar free recipe I found that is also egg-free! We’re holding off on introducing all those things for a while longer, but wanted to make a birthday treat and this was the perfect one! I will keep and share with all my friends who have babies. Thank you!

  22. Ashley
    January 22, 2014

    We are allergic to coconut in my house so is there any way to do this with almond flour and a different oil? And squash instead of banana?

    • Jennifer
      January 23, 2014

      Squash is a great substitute for banana. I’ve made it with butternut squash and cinnamon and baked it in a pie pan, but I don’t have the measurements. It tasted like coffeecake. Mmmmm.

      I’m sure you can substitute any flour, just find a coconut flour conversion chart because you will likely need to adjust the liquid ratio. Even when you’re experimenting with ingredients, it’s hard to mess this recipe up. :)

  23. Keira
    February 26, 2014

    how much squash did you use?
    and can you omit the sweetener entirely?
    thanks so much!

    • Jennifer
      February 27, 2014

      I’m not sure of the measurements keira. You’d have to experiment. I’m working on a cookbook that includes different versions of these bites, so I’ll have that info over the next couple of months. As to sweeteners, I’m sure you could leave it out as long as you replace the moisture.

  24. ellen
    May 24, 2014

    Hi. There are two kinds of Great Lakes gelatins. The green canister (never gels) and the red that does. Which one do you use here? Thanks, Ellen

    • Jennifer
      May 27, 2014

      I use gelatin (red canister). You need the gel to get the right consistency and to replace eggs. Hydrolyzed collagen (green canister) is a different product.

  25. Sharon
    June 22, 2014

    Hi Jennifer. I was reading your recipe for thick and creamy coconut milk which I am going to try next time I make some. It linked to this recipe saying that one could use the leftover coconut shreds from the coconut milk. The photo of the banana bites look like they have coconut shreds but they are not on the ingredient list. Couldn’t find a reference to them in the comments either.

    Was the link a mistake or have you made the banana bites using the shreds instead of the coconut flour or in addition to the coconut flour? If so, how much coconut shreds?

    I make a lot of coconut milk and am always looking for a use for the leftover shreds.

    Looks like you have a real hit with this recipe and its variations. I will add it to my recipe pile, shreds or not. Thanks.

    • Jennifer
      June 23, 2014

      In order to use the leftover coconut in recipes that call for coconut flour, you would have to dehydrate it until dry and then process it in the food processor or high-powered blender. By substituting it directly in baked goods, they likely wouldn’t hold together. They would probably be great if used in a crumble recipe or within a crumble topping! You could also try dehydrating and toasting it for frostings, nut or seed butters, or adding to baked goods. I haven’t tried it, but you could also experiment with making coconut butter with it. You may have to add some extra coconut oil.

      Enjoy your experimenting! :)

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