Banana and peanut butter are great flavors together.  I kept these in the freezer and brought a couple out for tea dates with my hubby now and then.  Sorry they are gone!  By the way, I believe I used homemade ground almonds in the Bake Mix used to bake these, but they would be fine with almond flour too.

21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking powder (10 mL)
1 tsp baking soda (5 mL)
1/cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
3/4  cup mashed banana (175 mL)
1/cup low-carb milk, OR cream (125 mL)
1/cup granulated erythritol (75 mL)
3 eggs
2 tbsp sugar-free peanut butter (30 mL)
11/tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
Peanut Butter Cream Cheese Frosting:
8 oz spreadable cream cheese (250 g)
1/cup sugar-free peanut butter (60 mL)
Liquid sweetener to equal 1/cup sugar (60 mL)
2 tbsp powdered erythritol (60 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder and baking soda. 

In food processor or in bowl with mixer, process butter.  Add liquid sweetener, mashed banana, low-carb milk, OR cream, erythritol, eggs, peanut butter, gelatin and vanilla extract; process well.  Add dry ingredients; process. 

Scoop into a greased 9 x 13-inch (23 x 33 cm) glass dish.  Bake 25 minutes.  Frost banana bars when cool. Refrigerate.

Peanut Butter Cream Cheese Frosting:  In food processor or in bowl with mixer, process cream cheese, peanut butter, liquid sweetener and erythritol until smooth.

Yield:  24 bars
1 bar
138.7 calories
3.9 g protein
11.4 g fat
0.1 g fiber
4.8 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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