frosted banana bars

Make these gluten-free frosted banana bars in less than an hour for a simple dessert that’s healthy enough for breakfast! Dairy-free option.

Frosted Banana Bars (Gluten Free) Recipe

(120 g) gluten free oat flour (see notes)

(60 g) blanched almond flour

baking powder

salt

(6 ounces) Greek yogurt

almond butter

(50 g) coconut sugar sugar

eggs

vanilla extract

medium (215 grams) ripe bananas, mashed

Cashew cream cheese frosting or coconut cream frosting (see notes)

nuts, chocolate chips, sliced banana

Preheat the oven to 350 F degrees. Grease or line an 8 x 8 cake pan, set aside.

In a medium-sized bowl, whisk together the oat flour, almond flour, baking powder, and salt until combined.

In a large bowl, beat or mix the yogurt, nut butter, sugar, eggs and vanilla extract in a large bowl with an electric mixer or whisk until creamy. Beat in mashed bananas and mix on medium for 1 minute. 

Add the dry ingredients to the wet ingredients until well incorporated. Do not overmix. 

Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let the bars cool completely before adding frosting. 

Spread the frosting over the cooled banana bread cake. Top with optional chopped nuts or chocolate chips and cut into bars.  

Store in the refrigerator in an airtight container for up to 1 week.

YAAAAY, a perfect, delicious treat recipe for me to use up extra almond flour! Thank you! :)

I love banana bread and these bars are simply genius!

Love how these are healthy!! I could use one... or two of these for a snack right now!

This recipe didn't work out so well.  They are edible, but no where near the consistency and texture as the pictures shown. They took almost double the time to cook and the directions for the non-dairy option were a little confusing.  It seemed to indicate that if I wasn't doing the non-dairy option then I needed to add some more oat flour to thicken the batter.   I thought that was an odd place to put additional ingredient requirements.  Why would you be looking for baking directions for the regular version in the non-dairy notes section?

Granted, I'm not a great baker, so this was probably my error.  It just didn't turn out as fabulous as the picture. 

Also - I don't have a fantastic blender. I should have skipped the headache and just bought oat flour.  I think this is where I may have went wrong????

Really yummy! I used half the sugar and only put bananas on top.  I also used overripe bananas and it would have sufficed to make our treat sweet but my hubby is not complaining ?

I made a batch of these bars this week sans topping and sugar. Like Sara, it took double the time to cook, yet was still slightly soft in the middle with the edges almost getting too brown and crunchy. I used non-dairy yogurt, almond flour, a mixed nut butter, and my food processor couldn't really get the oats to a super fine consistency. I also don't know where I went wrong, but for sure, there is a missing step between Step 3 and Step 4. My attempt just did not look crumbly and nice like the photo. It was just a bit too wet inside. Another problem with making this is all the extra egg yolks left over and what to do with them. I ended up making a lemon pasta salad for the first time with the yolks, and that turned out really well. Maybe an expert baker out there can add more tips? I want to try this again as it is so healthy, but it seems strange that mine just took so long to finish baking.

Gluten Free Banana Bars with Cream Cheese Frosting are soft, tender, and packed with rich banana flavor. And they&#x27;re so easy to make- seriously! Topped with a smooth, tangy cream cheese frosting, these bars are the perfect treat for any occasion. Whether you enjoy them as a snack, dessert, or even for breakfast, these gluten-free banana bars are sure to be a crowd-pleaser!

Gluten Free Banana Bars 

gluten free multi purpose flour (containing xanthan gum)

baking soda

cinnamon

eggs,

oil (like canola oil)

granulated sugar

light brown sugar

mashed bananas (about 2-3 very ripe bananas)

cream cheese,

unsalted butter,

powdered sugar

kosher salt

Tabelsppon Milk (if needed)

Preheat the oven to 350F and line an square 8"...

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.

In a small bowl, sift together the gluten-free...

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

In a large mixing bowl, mash 250 grams...

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

Add the brown sugar, granulated sugar, room-temperature eggs,...

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

Next, add the dry ingredients to your wet...

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

Transfer the gluten free banana cake batter to...

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

Place the cake into the fully preheated oven...

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)

Remove the banana bars from the oven and...

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

To make the frosting, combine room-temperature unsalted butter,...

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.

Add the powdered sugar gradually, mixing as you...

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.

If the frosting is too thick, addabout 1...

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

To frost the gluten free banana bars, drop...

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.

For best results, chill the frosted banana bread...

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.

Top 2 frosted banana bars recipes from across the web

The most viewed frosted banana bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Frosted Banana Bars (Gluten Free) R...

Gluten Free Banana Bars

Top 2 frosted banana bars recipes from across the web

The most viewed frosted banana bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frosted Banana Bars (Gluten Free) R...

Gluten Free Banana Bars

The most viewed frosted banana bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine