Description

These Banana Bread Bites are a delightful twist on classic banana bread, made with Kodiak Chocolate Chip Power Cakes mix, mashed bananas, peanut butter, and chopped walnuts. Perfect for a quick snack or a healthy breakfast treat, these mini muffins are easy to prepare and bake in just over 20 minutes. Moist and flavorful, they’re ideal for sharing or enjoying on the go.

Ingredients

Scale

Dry Ingredients

1 cup Kodiak Chocolate Chip Power Cakes Flapjack & Waffle Mix

Wet Ingredients

2/3 cup mashed banana (about 2 medium bananas)
1/4 cup peanut butter
1 egg

Add-ins

1/4 cup walnuts, chopped

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Instructions

Preheat the oven: Set your oven to 350 degrees F (175 degrees C). Lightly grease a mini muffin tin or line it with mini muffin liners to prevent sticking.
Mix wet ingredients: In a large mixing bowl, combine the mashed banana and peanut butter, stirring until the mixture is smooth and well blended.
Add egg: Crack the egg into the banana-peanut butter mixture and mix thoroughly until fully incorporated.
Incorporate dry mix: Gradually add the Kodiak Chocolate Chip Power Cakes Flapjack & Waffle Mix to the wet ingredients, stirring until just combined to form a batter.
Fold in walnuts: Gently fold the chopped walnuts into the batter to distribute them evenly without overmixing.
Fill muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full to allow room for rising.
Bake: Place the mini muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin bite comes out clean.
Cool: Remove from the oven and let the banana bread bites cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy the banana bread bites warm or at room temperature, perfect for a quick snack or breakfast treat.

Notes

You can substitute walnuts with pecans or skip nuts if you prefer a nut-free version.
To reduce sugar, use natural peanut butter without added sugar.
Store banana bread bites in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a vegan alternative, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested).
Mini muffin tins ensure smaller, snack-sized bites that bake quickly and evenly.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Baking
Method: Baking
Cuisine: American