banana bread bites (high protein)
Serves 20
10 mins prep
20 mins cook
29 mins total
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.
Dry Ingredients
Wet Ingredients
Mix-ins
Yogurt Dip
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Peel and dice the 1/4 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 1/4 cup melted butter, ¼ cup egg whites, 1/2 tablespoon vanilla extract, 1/4 cup maple syrup, 1/4 cup Greek yogurt, and 3 tbsp cup avocado oil.
In another large bowl, mix together 1 cup all-purpose flour, 1/4 cup fine-ground almond flour, 1/4 cup ground flax seeds, 1.25 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, ½ tsp cinnamon, and ⅛ tsp 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 3/4ths 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 1/2 cup plain Greek yogurt, ½ cup whipped cream cheese, and 4 tbsp maple syrup. If it’s too thin, leave it in the fridge to thicken up.