Maple Frosted Banana Bread Bars
by: claire cary
These gluten free banana bread bars are moist, easy to make and the perfect cross between banana bread and banana cake. Finished with a simple maple cream cheese frosting to top it off!
Ingredients
Wet
- ½ cup unsalted butter melted, then cooled slightly
- 1 cup white sugar
- ½ cup brown sugar
- 3 eggs
- 1 ½ cups banana puree see notes
- ½ cup greek yogurt
- 2 teaspoons vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Frosting
- ½ cup butter room temperature
- 8 ounces plain cream cheese room temperature
- 4 cups powdered sugar
- ¼ cup maple syrup
- 1-2 tablespoons heavy cream
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line with parchment paper a 9x13 baking pan and set aside.
- In a large mixing bowl, whisk together the melted then slightly cooled butter, then whisk in both sugars until well combined.
- Whisk in all remaining wet ingredients.
- Whisk in the dry ingredients, making sure to spoon and level the flour to measure. Whisk until smooth.
- Transfer to you prepared pan and spread evenly.
- Bake for 38-34 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 15 minutes, then flip onto a wire rack to finish cooling.
- Meanwhile, add the butter and cream cheese to a mixing bowl or bowl of a stand mixer and beat with an electric mixer for about 1 minute.
- Beat in the powdered sugar, followed by the maple syrup and cinnamon. Add in the heavy cream as needed to reach your desired consistency.
- Once the cake has cooled completely, spread the frosting and top. Add some crushed walnuts and banana slices if desired. Slice and enjoy!
Notes
I suggest pureeing the banana instead of mashing it for the best texture!
The smallest pan you can use here is what I used - a 9x13 pan. I like these bars on the thicker side, so they will be with that kind of pan. If you want them a bit thinner, you can use a jelly roll pan which is usually about a 10x15 inch pan. If you opt for a 10x15- the bake time will be shorter, closer to 20-25 minutes or so.
Serving: 1slice / Calories: 468kcal / Carbohydrates: 73g / Protein: 5g / Fat: 19g / Saturated Fat: 9g / Sodium: 289mg / Fiber: 2g / Sugar: 58g
