Gluten Free Coconut Banana Bites
These little bites are proof that naturally sweet, wholesome snacking doesn't require a single grain of wheat or a complicated ingredient list. Ripe mashed banana does the heavy lifting here, lending natural sweetness and moisture that binds everything together beautifully alongside almond flour and shredded coconut. The result is a soft, lightly golden bite with warm cinnamon running through every mouthful and a subtle tropical chew from the coconut — genuinely hard to stop at one. Because the base is built entirely on almond flour rather than any wheat-based substitute, there's no gummy texture or off-flavor that can sometimes plague grain-free baking. The whole batch comes together in one bowl, scoops onto a parchment-lined pan in minutes, and bakes up in about 12 to 14 minutes — making this one of the easiest things you can pull off on a weeknight or a lazy Sunday. With 12 servings of roughly two bites each, you'll have plenty to share, pack into lunchboxes, or stash in the fridge for the week. They firm up as they cool, so give them a few minutes on the pan before you dig in — worth the wait, we promise.
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Learn more →Ingredients
12 servings
- 2 medium ripe bananas (about 1 cup mashed)
- 1 cup almond flour
- ½ cup unsweetened shredded coconut
- 1 large egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
For topping
- 2 tbsp unsweetened shredded coconut, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, mash the bananas with a fork until smooth with no large lumps remaining.
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