This is an easy recipe to make and it is perfect to feed a crowd. I made it for special new friends and their eldest little girl, Leya, absolutely loved them, which was so sweet. She seemed to like the fact that they were frosted banana bread bars. It is a little more trouble, but worth it, I think. The tang from the cream cheese complements the sweet, fudgy bars.
Use whatever sweetener or sweeteners (for the synergy they provide) that you are comfortable with in this recipe, It seems this type of comfort food bar is a favorite for many or at least enjoyed by many, if not a favorite.
I use brown bananas or very ripe bananas. I use mashed bananas that are quite well mashed with a fork on a dinner plate on the counter and rather than add it to the batter in the large bowl, I add it to the wet mixture. Then add the dry ingredients. Some recipes like this use sour cream but this one does not. I like frosted banana bars as do most people, plus these would look less inviting without it. The consistency of the frosting is very smooth and thick.
Melt butter before adding the sweeteners, eggs and vanilla extract.
To test for whether the bars are baked, use a toothpick in the center of the bars, or use a dinner knife, failing that. Typically if it is becoming golden brown it may be over baked.
Keep leftovers in an airtight container in the refrigerator. You can also wrap them in plastic wrap and freeze them individually or in an airtight container.
This is an easy dessert. If you would like it more decadent, you could add chocolate chips and or walnuts. These are good out of the fridge or at room temperature.
This is a lovely recipe and it works well in the dish size suggested as there is not enough batter to fill a sheet pan.
INGREDIENTS:
1/2
cup unsalted butter, melted (150 mL)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
2 tbsp allulose, OR allulose blend (30 mL)
2 large eggs
3 tsp vanilla extract (15 mL)
11/4 cups mashed banana (300 mL)
21/4 cups Gluten-Free Bake Mix 2, OR (560 mL)
21/2 cups
Keto Bake Mix (625 mL)
1 tsp baking powder (5 ml)
1/2
tsp baking soda (2 mL)
1/4
tsp salt (1 mL)
Cream Cheese Frosting:
12 oz cream cheese, softened (340 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/3
cup whipping cream (75 mL)
2 tbsp allulose, OR allulose blend (30 mL)
2 tbsp unsalted butter, softened (30 mL)
1 tsp vanilla extract (5 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (23 x 33 cm) dish with
parchment paper.
In
bowl with mixer, mix butter, liquid sweetener, allulose, OR allulose blend, eggs
and vanilla extract for 2 minutes. Add
mashed banana and process about 30 seconds on low speed.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder,
baking soda and salt. Add to wet
ingredients. Mix again just until mixed well.
Spread in prepared baking dish.
Bake 25 minutes until knife inserted in the banana bars comes out clean.
Cream Cheese Frosting: In food processor, process cream cheese,
liquid sweetener, whipping cream, allulose, OR allulose blend, butter and
vanilla extract until smooth. Spread on
slightly warm banana bread bars. Keep
leftover banana bread bars in the fridge.
Yield: 24 servings
1
serving
166.1
calories
3.9
g protein
14.1
g fat
0.2 g fiber
5.5
g net carbs