The Breakfast Club: Banana Breaky Bites

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Who ever said breakfast was boring? These banana bread squares are gluten-free, sugar-free and taste like heaven.Day 2 of the Breakfast club, I put these yummy delights up on instagram last week and I know there was a cry out for the recipe….so here it is…I recently have started using yogurt in my cake recipes, it has been a great addition making them moist and fluffy. Yogurt is a huge part of my diet as it is full of beneficial bacteria that helps my digestive tract.

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I only ever buy whole milk yogurt because:

  • Our bodies cannot digest and break down the protein or absorb nutrients from yogurt without the fat.
  • Essential vitamins A and D are also fat-soluble. So you can’t absorb them from milk when all the fat has been removed.
  • Our body is designed to eat whole foods, foods that haven’t been processed. Nutrients in whole foods have natural synergy with one another, so they are most beneficial when taken together. When you remove part of the milk/yogurt the nutritional profile is out of whack, so you discard all the wonderful nutritional benefits.

Tip: You can make these the night before if you don’t have time in the morning and have them as an afternoon snack also.

 Ingredients

(please use organic when possible) – makes 14 squares

  • 2 bananas
  • 300g of ground almonds
  • 100g of butter
  • 4 tbsp of yogurt, (cow, sheep or coconut)
  • 2 tbsp of honey
  • 2 eggs
  • 2 TBSP coconut oil

Directions

  • Set oven to 180°C.
  • In a food processor blend the ground almonds, 1 banana (just the fruit) butter, yogurt, eggs and honey.
  • Slice the other banana into slithers.
  • Grease a baking tray with coconut oil and evenly place the cake mixture.
  • Place the sliced banana on top, creating whatever pattern you desire
  • Place in the oven and bake for 12 – 15 minutes.

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Serve with some more delicious yogurt or fresh cream.

Please let me know how you get on with these, comment, Facebook, tweet or Instagram me with your recreations!!!! happy cooking xxx

 

About the author:

Madeleine is a qualified nutritional health coach from the Institute of Integrative Nutrition, creative chef, vociferous blogger, fledgling presenter and self-professed yoga enthusiast. She is committed to helping her clients enliven the hottest, healthiest, happiest versions of themselves. Through her website and consultations, Madeleine helps reeducate her clients in the appreciation and effects of eating wholesome, organic produce. She helps them to work towards better relationships with their bodies, boosts confidence, injects energy and sculpts beautiful silhouettes. She has a particular interest in the growing rate of IBS, and is working towards ways of eliminating it in daily life. Madeleine’s recent clients are Millie Mackintosh (t.v star and model), Caggie Dunlop (t.v personality and celebrated music artist), and not forgetting the fantastic Rocky Elsom (Australian rugby hero!). Follow her on Twitter / Facebook.

103 comments on “The Breakfast Club: Banana Breaky Bites

  1. Hi coud you help me please. Does this work well without stevia? And is there a difference between whole milk yogurt and whole natural yoghurt? I have a tub of natural almond butter too, could this work or is it better to use ground almond?

    Thanks

    William Drown

    • hey william,
      1. yes just replace with 3 tbsp of honey,
      2. no they are the same
      3. almond butter is a bit too creamy, however its good to use what in your cupboard, you could use half almond butter half almonds

      x

  2. These look so yummy can’t wait to try them but I was just wondering if you could replace the butter with anything or will the recipe not work without it? Thanks :)

  3. Which coconut milk do you buy? Having a look online for 100% coconut milk and there are none without additives so far. Also where do you buy stevia from? I live in Northern Ireland and so far I haven’t found local shops that sell these products.
    Thanks!

  4. I love making these! Can you use coconut milk yoghurt instead of milk? Also, how long will they last in the fridge for?

    Thanks! x

  5. These look delicious and I can’t wait to make them! I was just wondering if I could use another kind of oil, like Olive, or something else instead of coconut oil as I don’t have this? X

  6. Hi Madeleine, I love love LOVE your blog. Really want to start practising the lifestyle you talk about. A question i do have is I know you speak about a whole food lifestyle, does that mean skimmed milk wouldnt be the best choice? I only have it in my tea and Ive never gotten on well with Almond milk. Any advice would be appreciated :) Thank you xx

  7. Can you use Soya yogurt (eg Alpro) instead of whole yogurt? Also trying to make it dairy free how much coconut oil would you use in replacement of the butter? Attempting to make these for my sister who doesn’t eat dairy. (I know, I’m such a good sis!) Thanks and I love your blog!!!

  8. Hi Madeleine, I’m wondering if you know whether any changes need to be made to the recipe if i’m using rice flour instead of almond flour? I.e. more ratio of liquid/oily ingredients? Regards, V

  9. Hi Madeleine,

    Is it ok to use goat’s milk yoghurt and butter with this? Also, would you recommend these if trying to lose weight? Why don’t you recommend soya?

    They look yummy, will try them

    thank you

    Ana-Maria

  10. Hi Madeleine,

    I was just wondering your thoughts on Tiana – the Organic Crystallised Coconut Nectar? Would this be an option to sub the Stevia with? Thank you x

  11. Hi! I’ve made these over week-end, but they came out very crumbly and quite yogurt tasting. :) I like them, but hubby and my 3 year old DD said pass…

  12. hi i just made these but they still seemed quite runny after 15 minutes so i baked them for about 10 minutes longer :/ how should they look when theyre done? x

  13. Hi Madeleine, I hope that this isn’t a silly question but what kind of cream is best to use? I’ve been using single cream but I’m not sure if there is a difference in regards to nutrition with double cream etc x

  14. Hi Madeline, this is a more general question but as I’m interested in having a balanced diet / portion size would you suggest one normal size bar for breakfast or would you have something with it? Thanks! x

  15. Hi Madeleine,

    Have just made these, they are delicious. The only thing that worries me is the very high fat content, what could be used instead of butter?
    Many thanks,

    Ana-Maria

  16. I can’t get over how every single recipe of yours is phenomenal. I don’t like to cook, I don’t like to bake BUT your recipes have inspired me and eating like this has made me feel so good. All of a sudden I have a new relationship with food. Thank you :)

  17. Hi,

    i’m planning on making these tomorrow, but the only gluten free flours I can get my hands on at the moment are rice flour, soya flour, potato flour or gluten and wheat free white flour. Which of these would you recommend?

    Thanks!

  18. Hi Maddy,
    I make these quite a lot (they’re delish!) but I have recently discovered I’m lactose intolerant! What could I replace the yogurt with?
    Thanks xxx

  19. Hi Madeleine,

    i was just wondering what your opinion is on milk and its disruption to our digestive systems? Obviously people who are lactose intolerant cannot tolerate it, but i’ve read multiple times that as humans, we are the only mammals who drink milk after infancy, and its not even our own milk, it is milk designed by and for cows. When i read this i thought it made perfect sense, as milk seems to upset my digestive tract hugely!
    Would you say that because yoghurt is fermented it is much easier to digest than milk?
    Thanks,
    harriet :)

    • i dont eat much diary, the odd bit of yogurt, goats is easier to digest,

      yes the fermentation process makes it easier to digest, this is traditionally how we mainly ate dairy x

  20. I just made these and they were delicious, I’m just going to add some more honey next time to give it a touch more sweetness.
    I don’t eat dairy (I do eat eggs) so I replaced 100g of butter with 100g of coconut oil, and 100g whole milk yoghurt with 100g of coconut milk yoghurt.
    Are these conversions right or should I have altered the amounts at all? The consistency was quite dessert like in a way, quite stodgy, which was nice but wondering if maybe I was supposed to do something different. Also I melted the coconut oil before putting it into the food processor, should I have just kept it as it was in the jar?

    Sorry for all the questions! Thank you in advance :)

    Ally xx

  21. Hi Madeline,

    if I;ve already substituted yoghurt/milk for a non-dairy alternative, What would you use to substitute the eggs in a recipe that already contains bananas? Flax?

    Thanks, completely fallen in love with your website that I only found today and have so far spent 4 hours here! :)

  22. I absolutely love your blog, you are inspiring me to make the change to gluten free! What kind of butter did you use/is there a healthier alternative? I was thinking of using bertolli would this be suitable? Thank you xx

  23. Hi,

    Can you use an alternative to egg in this recipe as I have an allergy.

    And I saw in a reply to one of the posts that you don’t recommend soya, may I ask why this is?

    Many thanks

    nathalie

  24. I’d really like to try these but unfortunately have an allergic reaction to bananas, is there another fruit you could suggest? Thanks, J.

  25. Currently trying to build myself up physically. These look fab and so nutritious and would be great as a pick-me up snack. I’d love to try them out as a challenge but I was wondering… Any ideas of what I could use instead of butter as I have a complete phobia of it..?x

  26. I’m on a low FODMAP diet and can’t have yoghurt or honey, is there anything I can use instead? Many Thanks.

  27. Hi madeleine

    Unfortunately im allergic to cocunut which sucks as a lot of your recipes have it incorporated! Also not a huge fan of almonds! Is there any alternatives I could use? X

  28. This sounds delicious, I just love baking with bananas. Could I substitute the 100g of butter for 100g of greek yoghurt for a healthier alternative? x

  29. Made these today, so delicious!! I made them in circular cake tins so I told my boyfriend it was cake and he said its one of the nicest i’ve made! When i told him what was in it (or not it it- sugar) he didnt believe me!

  30. Hi Madeleine,

    These look delicious, I want to make them right away but don’t have any yoghurt in the house, what could I use as a replacement? (I have almond milk.)

    Thanks x

  31. Hi,

    is there a big difference between Greek style and Greek yogurt. my local tesco doesn’t have any Greek yogurt, just Greek style. Thanks!

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