Step 1

Preheat the oven to 350F and line an square 8" pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the banana cake from the pan once it has been baked.

Step 2

In a small bowl, sift together the gluten-free flour blend, baking powder, baking soda, ground cinnamon, and kosher salt. Set aside.

Step 3

In a large mixing bowl, mash 250 grams of very ripe bananas with a fork until smooth, with no large chunks remaining.

Step 4

Add the brown sugar, granulated sugar, room-temperature eggs, oil, and vanilla extract. Whisk until fully combined and smooth.

Step 5

Next, add the dry ingredients to your wet ingredients and stir with a spatula until fully combined.

Step 6

Transfer the gluten free banana cake batter to the prepared pan. Use a spatula, spoon, or small offset to smooth it out evenly.

Step 7

Place the cake into the fully preheated oven and bake for 35-40 minutes. If the middle still seems underbaked, allow baking for a few additional minutes or until a toothpick used to check the doneness comes out clean. The top of the cake will be golden brown. Remember, baking times always depend on the size of baking pan used as well as your oven. (The recommended baking time is for an 8" inch square baking pan)

Step 8

Remove the banana bars from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely on the rack before topping it with the cream cheese frosting

Step 9

To make the frosting, combine room-temperature unsalted butter, cream cheese, a pinch of kosher salt, and a generous teaspoon of vanilla extract in a medium bowl. Using an electric hand mixer or stand mixer with the paddle attachment, blend until the mixture becomes lighter in color and fluffy.

Step 10

Add the powdered sugar gradually, mixing as you go, until the frosting is light and fluffy. Stop halfway to scrape down the sides of the bowl with a flexible spatula. Taste and adjust the sweetness if necessary, mixing until smooth.

Step 11

If the frosting is too thick, addabout 1 tablespoon of milk (non-dairy is fine) to thin it to your desired consistency.

Step 12

To frost the gluten free banana bars, drop the frosting in the center of the completely cooled cake, then use a spoon or offset knife to spread it evenly.

Step 13

For best results, chill the frosted banana bread bars in the fridge for 15-30 minutes before serving to allow the frosting to set, making it easier to slice.