BANANA BREAD BARS WITH CHOCOLATE CREAM CHEESE FROSTING

Fabulous dessert with an unusual and delicious twist using a chocolate cream cheese frosting using cocoa.

BANANA BREAD BARS WITH CHOCOLATE CREAM CHEESE FROSTING

One of my best banana bread bar recipes! Moist, sweet, fudgy, dense bars - delicious! You can skip the chocolate chips if you like - plenty of cocoa flavor in the frosting. These are great for children, too. The carbs are spread kindly with these bars as one uses a jelly roll pan (12 x 17 inch) instead of the usual 9 x 13-inch (23 x 33 cm) baking dish. One bar is very satisfying. The other interesting part that although I included chocolate chips, I only used ¹/₂cup (125 mL) and again the carbs are spread kindly. There is absolutely no need for more chocolate chips in these sweet bars with the unusual chocolate cream cheese frosting. These bars freeze well. Great for the holidays when you need to feed a crowd, and you can have a one or two pieces as well.

Banana bars are something I make from time to time as we buy bananas to feed the birds in the jungle where we live. Use ripe bananas or overripe bananas. You can use a stand mixer or a food processor or simply a large bowl and a whisk. Just whisk the dry ingredients into the well-whisked wet ingredients. You could also use an electric hand mixer.

Test for whether the bars are ready with a toothpick.

This is not your typical banana bread as the bake mix is so different to all purpose flour. The banana flavor is lovely and strong. Keep leftovers in airtight containers in the refrigerator. You can serve these at room temperature the first day, but after that store in the fridge or freezer.

Instead of chocolate chips, you could use chopped pecans or walnuts. Spread the creamed mixture of the frosting over the cool bars with an offset spatula.

INGREDIENTS:

2¹/₄cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (560 mL)

1 tsp baking soda (5 mL)

¹/₈tsp salt (0.5 mL)

3 eggs

Liquid sweetener to equal 1¹/₄cups sugar (300 mL)

1¹/₈cups mashed banana (280 mL)

1 cup sour cream (250 mL)

¹/₄cup granulated sweetener of choice (60 mL)

¹/₄cup unsalted butter, softened (60 mL)

1¹/₂tsp unflavored gelatin (7 mL)

1 tsp vanilla extract (5 mL)

¹/₂cup sugar-free chocolate chips (125 mL)

Chocolate Cream Cheese Frosting:

12 oz cream cheese, softened (340 g)

Liquid sweetener to equal ³/₄cup (175 mL) sugar

¹/₂cup powdered sweetener (125 mL)

¹/₄cup heavy cream (60 mL)

3 tbsp unsweetened cocoa (45 mL)

1¹/₂tsp vanilla extract (7 mL)

INSTRUCTIONS:

Preheat the oven to 375°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and salt. In food processor, process eggs, liquid sweetener, banana, sour cream, granulated sweetener, butter, gelatin and vanilla extract. Add dry ingredients; process and stir in chocolate chips.

Pour batter onto 15 x 10-inch (38 x 25 cm) jelly roll pan lined with parchment. Bake 20 to 25 minutes. Frost when cool with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting: In food processor, process cream cheese, liquid sweetener, powdered sweetener, cream, cocoa and vanilla extract.

Yield: 40 bars

1 bar/without frosting/Keto Bake Mix with frosting

92.4/65.7 calories

2.6/1.8 g protein

7.3/4.9 g fat

0.2/0 g fiber

2.7/2.4/1.7 g net carbs

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