My mom makes the best banana bars. When she makes a batch, they hardly last a day because everyone devours them! Since I had some over-ripe bananas lying around, I decided to make some, except change the recipe a bit to make it a tad healthier. I used almond flour, coconut oil and xylitol. The oil and almond flour made the bars so moist, and added such a wonderful rich flavor. I’ll definitely make them this way again!
Gluten-Free Banana Bars With Cream Cheese Frosting
Ingredients
- Bars:
- 1 1/2 cups xylitol
- 1 cup Greek non-fat yogurt
- 1/2 cup coconut oil (melted)
- 2 eggs
- 3 mashed bananas
- 2 tsp vanilla
- 2 cups almond flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 chopped walnuts
- Frosting:
- 1 package light cream cheese (softened)
- 1/4 cup + 2 Tbsp butter (softened)
- 1 tsp vanilla
- 2 cups Xylitol
Instructions
- Preheat oven to 375 degrees.
- Grease and flour (using coconut oil and almond flour) a 15 1/2 X 10 1/2 brownie or jelly roll pan.
- Using a mixer, mix xylitol, yogurt, oil and eggs.
- Beat in banana and vanilla until blended.
- Beat in flour, salt and baking soda and let mix for 1 minute.
- Fold in nuts.
- Pour batter into pan and bake for 25-30 minutes, or until light brown. Let cool and set aside.
- Meanwhile, beat cream cheese, butter and vanilla for the frosting. Gradually add xylitol until smooth, and desired flavor is achieved. I don't like my frosting too sweet, so I only used about 1 1/2 cups of xylitol.
- Spread frosting onto cooled bars and serve immediately, or store in the fridge for up to a week. Enjoy!
Notes
If you don't have xylitol, you can use regular sugar for the bars. For the frosting, you can use powdered sugar.
Those sound so delicious. And they look pretty healthy; pinning for later.
Thank you! If you make them, let me know how they turn out!