FROSTED BANANA BARS

FROSTED BANANA BARS

These are totally delicious. Great for children as an after school snack! I still have some in the fridge. Every morning I enjoy one or two of them with my tea. Yum...and I've lost weight! Now that's pretty cool. Actually, I am doing intermittent fasting...which means I have breakfast and lunch and stop eating around 4 pm or so. It works for me! Eating 4 or 5 meals a day has always been what dietitians recommend, but frankly it puts weight on me.

Note: Please feel free to use your own favorite sweetener in my recipes!

The sweetener tables for all of the most common scenarios are in my cookbooks (except for volume 11) for your convenience. For example, ³/₄cup (175 mL) sugar sweetness (not ³/₄cup liquid) using my bottle of sucralose from EZ-Sweetz brand would be 36 drops.

These banana bars are great on their own as well. If you want to save on calories and the treat is just for you, then go ahead and skip the frosting. If you want these bars to be a little more special, then, of course, you can go to the trouble of adding the frosting, but I enjoy these plain as well. I'm just saying.

If you would like thicker bars, then use a 9 x 13-inch (23 x 33 cm) baking dish instead. I liked these skinny bars, as I could cut more bars, and reduce the carbs in one serving with all the taste and satisfaction still in tact.

Ripe bananas are best when making any banana bread-type recipes. Even overripe bananas would work. I have even used frozen bananas, thawed, in banana bread once upon a time, although I would not recommend it here.

Desserts such as this are not keto, but they can fit into a moderate low-carb lifestyle. I have one bar or two a day and that is it. These also freeze well, so that you can simply take one bar out at a time to enjoy.

^Ingredients:

¹/₂cup butter, softened (125 mL)

Liquid sweetener to equal to 1 cup sugar sweetness (250 mL)

2 tbsp Monk Fruit Allulose blend, OR similar (30 mL)

3 eggs

1 cup mashed bananas (250 mL)

1 tsp vanilla extract (5 mL)
1¹/₂tsp unflavored gelatin (7 mL)

2¹/₄cups Gluten-Free Bake Mix 2 (560 mL)

¹/₂tsp baking soda (5 mL)

¹/₂tsp baking powder (5 mL)

¹/₈tsp salt (0.5 mL)

1 cup sugar-free chocolate chips, OR (250 mL)

half the amount of chocolate and add chopped walnuts

Cream Cheese Frosting:

12 oz regular cream cheese, softened (375 mL)

2 tbsp Monk fruit Allulose blend (30 mL)

Liquid sweetener to equal to 8 tbsp sugar (125 mL)

6 tbsp unsalted butter, softened (90 mL)

2 tbsp whipping cream (60 mL)

1¹/₂tsp vanilla extract (7 mL)

Instructions:

Preheat oven to 350°F (180°C). Grease a jelly roll pan (15 x 10 inch) lightly and cover with parchment paper.

In food processor or mixer, process butter, Monk Fruit allulose blend and liquid sweetener. Add eggs; process. Add bananas, vanilla and gelatin; process.

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder and salt. Add to wet ingredients; process. Stir in chocolate chips, OR chocolate chips and walnuts. Spread in prepared jelly roll pan. Bake 15 minutes, or until a knife inserted in center comes out clean. Allow to cool and frost. Cut into squares. Place in plastic container with lid to seal. Refrigerate.

Cream Cheese Frosting: In food processor or mixer, process cream cheese, Monk fruit allulose blend, liquid sweetener, butter, whipping cream and vanilla extract until smooth.

Yield: 35 bars

Choc/ choc and walnuts

90.8/90.9calories

2.4/2.1 g protein

7.0/6.6 g fat

0.7/0.1 g fiber

3.3/3.3 g net carbs

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[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]