PEANUT BUTTER BANANA BARS
Banana and peanut butter are great flavors together. I kept these in the freezer and brought a couple out for tea dates with my hubby now and then. Sorry they are gone! By the way, I believe I used homemade ground almonds in the Bake Mix used to bake these, but they would be fine with almond flour too.
2 tsp baking powder (10 mL)
1 tsp baking soda (5 mL)
1/2 cup
butter, softened (125 mL)
3/4 cup
mashed banana (175 mL)
1/2 cup
low-carb milk, OR cream (125 mL)
1/3 cup
granulated erythritol (75 mL)
3 eggs
2 tbsp sugar-free peanut
butter (30 mL)
11/2 tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
Peanut Butter Cream Cheese Frosting:
8 oz spreadable cream cheese
(250 g)
1/4 cup
sugar-free peanut butter (60 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
2 tbsp powdered erythritol
(60 mL)
Preheat
oven to 350°F (180°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder and baking
soda.
In
food processor or in bowl with mixer, process butter. Add liquid sweetener, mashed banana, low-carb
milk, OR cream, erythritol, eggs, peanut butter, gelatin and vanilla extract;
process well. Add dry ingredients;
process.
Scoop
into a greased 9 x 13-inch (23 x 33 cm) glass dish. Bake 25 minutes. Frost banana bars when cool. Refrigerate.
Peanut
Butter Cream Cheese Frosting: In food processor or in bowl with mixer,
process cream cheese, peanut butter, liquid sweetener and erythritol until
smooth.
Yield: 24 bars
1 bar
138.7
calories
3.9
g protein
11.4
g fat
0.1 g fiber
4.8
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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