Sugar-free banana and coconut bites in the air fryer are a healthy, quick, and tasty alternative to traditional cookies. They are perfect for those looking for a light snack, gluten-free, dairy-free, and completely vegan.
The sweetness of the ripe banana combines with the soft texture of shredded coconut, creating fragrant bites that are soft inside and slightly crispy outside. This recipe is ideal for both adults and children, ready in just a few minutes thanks to the air fryer.
Great for breakfast, as a snack, or as a post-meal dessert, these bites are made with no effort and no guilt. A simple and wholesome idea to try right away!
For an even quicker version, you can make the no-bake version; you’ll find the procedure in the recipe.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 9 bites
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sugar-Free Banana and Coconut Bites in Air Fryer:
- 2 ripe bananas
- 3/4 cup shredded coconut
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons erythritol
- 1/4 cup shredded coconut (for final decoration)
Tools for Sugar-Free Banana and Coconut Bites in Air Fryer:
- 1 Air Fryer
- 2 Bowls
- 1 Fork
Steps for Preparing and Cooking Sugar-Free Banana and Coconut Bites in Air Fryer:
Remove the peel from the bananas, remove the strings, and cut them into slices. Place them in a bowl and mash them well with a fork to form a puree.
Add the cocoa powder and mix well to obtain a homogeneous mixture, then add the erythritol and blend it with the other ingredients.
You can alternatively use honey, maple syrup, or cane sugar instead of erythritol.
Gradually add the shredded coconut until you obtain a homogeneous mixture.
Form balls (we got 9), then roll them in coconut previously placed on a plate, ensuring the coconut adheres well. Then place them directly on the air fryer grill without using parchment paper, cook at 338°F for 8/10 minutes, they should be golden outside and soft inside.
For oven baking, place the bites on a baking tray lined with parchment paper and bake at 356°F for 15/18 minutes.
Let them cool before consuming.
No-Bake Version:
Form the bites, roll them in coconut, and then let them rest in the fridge for 15/30 minutes.
Place your bites in paper cups for a more refined presentation and serve them.
FAQ (Questions and Answers)
Can I use frozen banana?
It’s better not to: this recipe requires a fresh, very ripe banana, as it will be easier to mash and will naturally sweeten the mixture.
Can the banana and coconut bites be stored?
Yes! Store them in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. You can also freeze them.
Can I use fresh grated coconut instead of dry?
Yes, but you will need to adjust the quantity because fresh coconut contains more moisture. You may need to add some dry coconut to balance the texture.
Is it possible to add chocolate chips?
Absolutely yes! If you have no issues with sugar, you can enrich them with a tablespoon of dark chocolate chips to make them even more delicious.
