Saturday, October 1, 2016

Gluten Free Banana Bread Bites








I love these!! I can just pop a mouthful of banana bread in my mouth whenever I feel like it! 
One of my nephews happened to be staying with us when I made these and ate about 7 of them in a row.  I decided not to tell him they were gluten, dairy, and egg free…


A gluten free cereal called, puffed millet, gives the speckled look to the banana bread bites without adding any crunch. They are soft and yummy.  Chocolate blends nicely with banana, but feel free to substitute  these mini chips with raisins.


The original recipe is, Best Banana Chocolate Chip Cookies, found in, The Super Allergy Girl -Allergy & Celiac Cookbook.  I thought they tasted so much like banana bread, I changed the name for my post and just a couple things in the recipe.

Weight watcher points are just 2 for each ball.

Gluten Free Banana Bread Bites     Makes 58-60
1 cup butter, butter substitute, or shortening.
1 cup white sugar, brown sugar, coconut, or beet sugar or 1/2 of any 2 combinations.
4 Tbsp hot water
5 tsp Egg Replacer
3 mashed bananas
1/2 tsp salt
3/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking soda
2 cups gluten-free flour mix. Note - some purchased flour mixes include xanthan gum already.
2 tsp xanthan gum
2 cups puffed millet
1 cup allergy friendly semi-sweet mini chocolate chips or 1/2 - 3/4 cup chopped walnuts

Preheat oven to 350. Line baking sheets with parchment paper.
In a large mixing bowl add butter, butter substitute, or shortening, and sugar. Mix well.
Mix hot water and egg replacer in a small custard type dish. Add to creamed mixture along with vanilla and bananas and mix well. Add all remaining ingredients except chocolate chips. Mix well.
Stir in chocolate chips. Drop small scoop sized balls onto prepared baking sheets. Bake 7-10 minutes.
Cool on wire racks.





Enjoy soft little bites of banana bread.



Freeze leftovers if not planning on eating them in a couple days.


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