Banana Bread Bites

  

These banana bread bites are crunchy on the out­side and chewy on the inside. How chewy depends on how long you dehy­drate them for; flip them after an hour and then try them out every cou­ple of hours until it’s as “cooked” as you’d like it to be. They’re super easy to make and are a great way to use up over-​​ripe bananas. I have an idea of what I think will be a really really good way to enjoy these; I’ll share it if it’s suc­cess­ful..

1 banana, ripe
1 cup almond pulp
3/​4cup ground flax
1/​4cup date paste*
1 ¹⁄₂ tbsp cacao nibs
¹⁄₄ cup chopped wal­nuts
1/​2tsp cin­na­mon
1/​2tsp nut­meg

Mix almond pulp with flax and spices. Mash in banana and date paste until a sticky dough forms. Add a bit of water if it’s too dry. Stir in cacao nibs and wal­nuts. Some blue­ber­ries would be good too.

Using a table­spoon, drop scoop­fuls of dough onto tray liner in dehy­dra­tor. Dry at 105F for 1 hour. Flip onto the unlined screen and con­tinue dehy­drat­ing until they’re the tex­ture you want.

Enjoy with a cold glass of nut milk, or cut in half and spread with some raw but­ter (ex. chilled coconut oil) or nut but­ter.

*To make date paste, place 1/​2cup packed, pit­ted dates and 3T water in the food proces­sor and blend until it’s a paste. You’ll likely have to scrap down the sides a cou­ple of times before it’s done.