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Choco-Banana Bread Bites
Makes Makes about 36. Photo by Robin Hood
By Robin Hood


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Combine evaporated milk and vinegar in a medium bowl. Stir well. Mixture will thicken.
  3. Add mashed bananas, sliced bananas and baking soda to the evaporated milk mixture.
  4. Whisk egg, brown sugar, oil and vanilla in a separate large bowl.  Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips.
  5. Drop 2 tbsp (30 mL) dough on prepared baking sheets, about 2” (5 cm) apart. Place a banana chip on top of each cookie (if using).
  6. Bake in preheated oven, 13 to 15 minutes until the edges are lightly golden. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.


If cookies become too soft, place them in a 350°F (180°C) oven for 2 to 3 minutes.

Add some crunch to your cookies with the addition of ⅓ cup (75 mL) chopped pecans or walnuts.

  • ¾ cup (175 mL) Carnation® Fat Free Evaporated Milk
  • 2 tbsp (30 mL) vinegar
  • 1 cup (250 mL) ripe mashed bananas (2-3 medium)
  • 1 banana, sliced (¼”/5 mm) and quartered (about ⅔ cup/150 mL)
  • 1 tsp (5 mL) baking soda
  • 1 egg
  • ¾ cup (175 mL) packed brown sugar
  • ¼ cup (50 mL) Crisco®Canola or Vegetable Oil
  • 1 tsp (5 mL) vanilla extract
  • 2 ½ cups (625 ML) Robin Hood® Nutri Flour Blend Tastes like white
  • 1 tsp (5 mL)baking powder
  • ⅓ cup (75 mL) semi-sweet chocolate chips
  • 36 banana chips (optional)