Gluten Free Banana Bars
"I love these bars! They are great for a quick breakfast,a yummy snack, or just something extra special to slip in your child's lunch box. Plus they freeze great! I hope you enjoy and find these as handy as I do!Enjoy!"
photo by katii
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
12 bars
- Serves:
- 12
ingredients
- 177.44 ml rice flour
- 59.14 ml potato starch, plus
- 29.58 ml potato starch
- 29.58 ml tapioca flour
- 1.23 ml xanthan gum
- 9.85 ml baking powder
- 1.23 ml salt
- 236.59 ml mashed ripe banana (2 bananas)
- 177.44 ml brown sugar
- 78.78 ml white sugar
- 59.14 ml buttermilk
- 1 egg
- 14.79 ml vegetable oil
- 9.85 ml vanilla
- 118.29 ml chopped walnuts (optional)
-
Drizzle Topping
- 59.14 ml icing sugar
- 9.85 ml milk or 9.85 ml juice
directions
- Preheat oven to 350 degrees.
- Grease a 9 inch square pan with shortening or spray with vegetable oil spray.
- In a small bowl, whisk together the flour, xanthan gum, baking powder, and salt. Set aside.
- In the bowl of your mixer, beat together the mashed banana and both sugars until blended.
- Add the buttermilk, egg, oil, and vanilla. Beat well.
- Stir in the dry ingredients until just blended (do not beat!)Fold in the nuts.
- Spoon the batter into the prepared pan.
- Bake for 25-30 minutes or until a tester comes out clean. Remove from the oven and keep the cake in the pan.
- Stir together the icing sugar and liquid until just thick enough to drizzle well.
- Drizzle in a zigzag pattern over the cooling cake.
- When cold, cut the cake into 12 bars.
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Reviews
-
These are quite good. They hold together well and don't have that tell-tale gf 'sand' taste. However, they are a little tough and the banana flavour isn't as strong as I would like it to be. But still a nice tasty treat! I frosted some with melted chocolate chips and some with melted yogurt chips - I liked the yogurt one better, but my mum like the chocolate. -
When I make these, I always think I'm going to send them in my kids' school lunch, but they never last that long! The two boys can finish off a pan in one evening! I've never bothered to frost them, they're so moist and good on their own I didn't think they needed it. -
these bars are more like a cake consistency but they are so moist and tasty. even the next day they stayed soft and sweet. I was surprised that they didn't get tough at all. -
These were very good. I did sub the different flours for the food philosopher's flour mix I have premixed in the freezer. They were very good snack bars my husband who is not a fan of bananas baked goods really liked them. I did cut the sugar to 3/4 cup brown sugar no white sugar, I also used pecans and I used 3 bananas to make a cup. I also subed 1 tsp gelatin for the xanthan gum. I will definetly be making these again. I did not have a problem with them being tough and I thought the banana flavor was great. I did decrease the vanilla to 1 tsp . They stayed moist for about 5 days in the fridge. -
Yummy cake bar I made slightly thicker as I didn't have the correct size pan/I had to cook a bit longer. I agree with another reviewer that the banana flavour is pretty subtle and I did use ripe bananas but not black ones. I used guar gum to replace the xanthan gum as we are corn free, 1 tbs apple cider vinegar mixed last with the wet ingredients and 1 tsp baking soda instead of baking powder which I can't find to fit our diet (no corn & no cream of tartar), sea salt, yogurt instead of buttermilk, canola oil to be soy free, halal vanilla paste, the optional walnuts, and drizzled with orange juice/crushed white sugar in my mortar and pestle to be corn free once again. I may make this again to use up ripe bananas.
Tweaks
-
Yummy cake bar I made slightly thicker as I didn't have the correct size pan/I had to cook a bit longer. I agree with another reviewer that the banana flavour is pretty subtle and I did use ripe bananas but not black ones. I used guar gum to replace the xanthan gum as we are corn free, 1 tbs apple cider vinegar mixed last with the wet ingredients and 1 tsp baking soda instead of baking powder which I can't find to fit our diet (no corn & no cream of tartar), sea salt, yogurt instead of buttermilk, canola oil to be soy free, halal vanilla paste, the optional walnuts, and drizzled with orange juice/crushed white sugar in my mortar and pestle to be corn free once again. I may make this again to use up ripe bananas.
RECIPE SUBMITTED BY
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My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies.
I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen.
All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers!
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