Easier than making banana bread and one bar is usually enough per sitting.  The substantial cream cheese frosting just takes these flavorful bars over the top!

3 eggs

1 cup mashed banana (250 mL)

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

1/3 cup olive oil (75 mL)

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

1/2 tsp vanilla extract (2 mL)

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (425 mL)

1 tsp baking powder (5 mL)

1/2 tsp baking soda (2 mL)

1/2 tsp cinnamon (2 mL)

1/4 tsp salt (1 mL)

Cream Cheese Frosting:

8 oz cream cheese (250 g)

1/3 cup whipping cream (75mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL)

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

2 tbsp butter, softened (30 mL)

1/2 tsp vanilla extract (2 mL)


Preheat the oven to 350°F (180°C). 

In bowl in food processor or using a mixer, process eggs, banana, liquid sweetener, olive oil, granulated sweetener and vanilla extract. 

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda, cinnamon and salt.  Add to the wet ingredients and mix. 

Pour into a greased 7 x 11-inch pan (18 x 28 cm).  Bake 25 to 30 minutes or until knife inserted in center comes out clean.  Allow to cool to room temperature and spread with Cream Cheese Frosting. 

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

Yield:  20 servings

1 serving

156.4 calories

3.9 g protein

13.3 g fat

0.2 g fiber

5.2 g net carbs

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