How do I ensure my slivered almonds are perfectly toasted for this recipe?

Toast the slivered almonds in a preheated 350 degreesF oven for 3-5 minutes, watching them closely until they turn golden and fragrant.

Can I use a different type of sugar instead of coconut sugar?

Yes, you can substitute an equal amount of brown sugar or granulated sugar for the coconut sugar, though the flavor profile may vary slightly.

Use a fork or potato masher in a large bowl to mash the ripe bananas until mostly smooth, leaving a few small lumps for texture if preferred.

Once cooled, store the banana bites in an airtight container in the refrigerator for up to 5 days, as specified in the recipe.

Absolutely, you can omit either the chocolate chips or dried cranberries, or substitute them with other mix-ins like nuts or seeds.

7 years ago

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

Build your own custom collections — save, add notes, customize and print!

For brands

Want to reach our audience?

Filling and nutrient filled almond and oat banana bites!

Build your own custom collections — save, add notes, customize and print!

Preheat oven to 350ºF. and line a sheet pan with parchment paper or a silicone liner.
Once oven is preheated, toast the slivered almonds for 3-5 minutes or until golden n' toasty.
In a large bowl, mash the bananas. Add oats, almond meal, coconut sugar, baking powder, vanilla, salt, chocolate chips, cranberries, and toasted slivered almonds.
Use an ice cream scoop or a spoon to place mounds of the mixture onto the prepared sheet pan.
Bake for 12-15 minutes or until the bites turn golden and hold their shape.
Let cool on a wire rack. Store in the fridge for up to 5 days.