Chocolate Chip Banana Bread Bites

In a large bowl, mash the very ripe bananas (2 medium) then add baking soda (1 tsp), baking powder (0.5 tsp), sea salt (1 pinch), flaxseed (2 tbsp), vanilla extract (1 tsp), almond butter (2 tbsp), agave nectar or maple syrup (2 tbsp), extra virgin olive oil (2 tbsp) and stir with a wooden spoon until well combined.

Add in the whole-wheat pastry flour (1 cup) using the spoon and level method, and rolled oats (0.75 cup) and stir. It should be wet and sticky, but if it appears runny, add another rolled oats (0.25 cup) or more.

Add most of the semisweet dairy-free chocolate chips or chopped dark chocolate (0.5 cup) and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees (190 C). Start 20m timer

Scoop slightly rounded tbsp (1) measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with additional [semisweet dairy-free chocolate chips or chopped dark chocolate] and/or [turbinado sugar for topping].

Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days. Start 10m timer