I Owe You An Apology, Caramel Chocolate Chip Banana Bread Bi

I owe you an apology, caramel chocolate chip banana bread bites, for temporarily forgetting you existed. Won’t let it happen again ❤️

Sometimes I forget about my own recipes and then I go through my blog and rediscover gems like this one 😂 I need to make these again ASAP bc they’re pretty dang good. Gluten free & vegan too!

Recipe (also on my blog, link in bio):
For the base:
1.5 cups oat flour (I used @bobsredmill)
1 medium banana (very ripe)
1/4 cup creamy, salted almond butter (I used @traderjoeslist)
2 tbsp maple syrup
1/4 cup dairy-free mini chocolate chips (I used @enjoylifefoods)

For the caramel layer:
3 tbsp creamy, salted almond butter
1 tbsp maple syrup
1 tbsp coconut oil (melted)
1 tbsp warm water

For the chocolate layer:
3.5 oz dairy-free dark chocolate
2 tsp coconut oil

Toppings (optional):
Chopped walnuts
Flaky sea salt

Directions:
Preheat the oven to 350
Mix all of the ingredients for the base, then press into a loaf pan (make sure the pan is either sprayed with nonstick spray or lined with parchment paper)
Cook the base at 350 for 15 minutes
Mix all of the ingredients for the caramel except the water. Then add the tablespoon of water and mix together. If it’s still too thick, add 1 tsp of water until a caramel-like texture forms
Place ingredients for the chocolate layer in a microwave safe bowl and microwave in 20 second increments until it’s melty
Top the base with the caramel layer, then top with the chocolate layer
Add desired toppings (I did chopped walnuts and flaky sea salt!)
Place in the fridge for at least an hour before slicing
Makes 18 “bites”

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