Given my heavy Snap Kitchen habit, my weekly or biweekly grocery trips usually consist of a short list of basics– bananas, apples, sweet potatoes, Greek yogurt, oats, eggs, almond milk, Ezekiel bread and frozen fruit & veg.
Do you have a banana buying strategy? I have a banana buying strategy. I usually buy 3-5 to get me through the week– half that are ready to eat (yellow) and half that still need a few more days (green).
So it’s not the most complex strategy, but it works… Most of the time.
Bananas are my go-to pre-workout snack for my early morning workouts. They give me enough “juice” to fuel a quick HIIT sesh, without leaving me too full or queasy to work up a sweat. Buuuut, sometimes things happen, and I don’t make my slated workout. I really have been making a concerted effort to not let this happen, but who am I to turn down the occasional fabulous work dinner or celebratory happy hour in favor of an early bedtime?
While I have no guilt or shame leftover from an AM workout gone undone, I do have leftover bananas. And those babies will just sit on my counter uneaten, rapidly browning until I either A) throw them away, or B) figure out something to bake.
And so we have arrived to option B. When the folks at barkTHINS offered to send me some bags of their delicious, non-GMO chocolate bark, I knew I had to bake this stuff into something. Enter said brown bananas, and we were in business. With a few simple ingredient swaps and the single serving friendly muffin form, I bring to you a Healthier Almond Bark Banana Bread.
I also bring to you a giveaway. I want to gift two of you (3) bags each of BarkThins, so you can experience a few different varieties and general chocolate-fueled joy. Check out this Instagram post to enter!
- 2 or 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1/4 cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups whole wheat flour
- 1/2 cup small pieces of BarkThins, plus additional for toppings
- Preheat your oven to 325 degrees and line a muffin tin with paper liners or cooking oil.
- In a medium bowl, mash your bananas and whisk in the coconut oil, maple syrup, applesauce, eggs, and milk.
- Stir in the baking soda, vanilla, salt, and cinnamon.
- Fold in the flour in two parts, taking care not to over-mix. Some lumps are ok!
- Fold in the BarkThins until evenly distributed.
- Spoon the batter into the muffin tins, filling about 3/4 full.
- Top each muffin with a piece of BarkThins.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.