As I made these again for the girls and went to share a picture I realized I never posted the recipe! It got buried down in list of recipes when I had scheduled all my posts for our trip out to NY and DC last August and oops! Luckily I found it and posting it now so you can make them this weekend or the next time you have a bunch of ripe bananas to use on the counter because hey it happens. Or if you are us we either run out or have lots because I’m stocking and waiting for them to ripen to freeze for smoothie bowls!
We love bananas, banana bread, and well bananas and peanut butter well that is just a match made in heaven! This recipe is actually one of those fails that turned into a winner! I was trying to make some banana peanut butter brownies but they turned out more like a cakey banana bread. While these are made with peanut butter the flavor is like banana bread with a hint of peanut butter. If making with almond butter it is even less noticeable if at all. It is delicious as is, like banana bread or topped with peanut butter so it was gobbled up. Than I got this great idea to top it with a fluffy frosting, not just any frosting but a creamy coconut cinnamon roll frosting! The frosting really takes these bars to a whole different level! Still not sure I would really call this a cake as it isn’t as moist so we will go with bars! Perfect for a brunch, a pot luck, with coffee or tea, snack, or dessert! The girls have been loving it any time of day. S even said it would be perfect with a steamer and asked if I can make it again this fall. I think I can do that, just remind me. Little does she know that I think I can do that one better as I already have a twist, or two, on this that I can’t wait to try for this fall! Banana bread is always one of those things that when you bake it and the smell fills the house I can’t help but close my eyes and take it all in. It reminds me of my grandma, she has always made banana bread for as long as I can remember. Every Christmas she will come with a box filled with lots of little loafs of banana bread. She has one for everyone, some with nuts, some without, and it was something I always looked forward to as a kid. Same goes for bananas, I can’t help but think about banana bread when I see an overripe banana sitting on the counter. The girls even comment every time we have one that is starting to get really ripe. We always have lots of bananas as S likes hers more green, A likes hers perfectly yellow and small, and my husband he just likes bananas. There is almost always multiple bunches on the counter and if we have ones that we can’t eat and they get really ripe I either bake with them or freezer them for smoothies. The girls are always watching them and it never fails that S will ask me to make banana bread or cookies when she sees one and A will ask for banana pancakes or a banana smoothie. I have a feeling these bars will now be on the list for frequently asked for things when we have a ripe banana in the house! I think you will see why after you have a bite, these bars are bananas!
Banana Bars with Creamy Cinnamon Roll Frosting
Makes a 9×9 pan, 16 servings
3/4c nut butter (made with Peanut Butter & Co Smooth Operator, also delicious with Justin’s Vanilla Almond Butter)
1c coconut palm sugar
2 eggs, or chia/flax eggs (2 TBSP ground chia seeds, 6 TBSP water and let sit 20-30 minutes to thicken)
1 tsp vanilla
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 1/4c all purpose flour (used Bob’s Red Mill All Purpose Gluten Free Flour)
1c mashed/ pureed banana (about 1 large banana)
¼c Sweet Spreads Cinnamon Roll CocoNutter (or coconut butter, 2 TBSP coconut palm sugar, 1 tsp cinnamon)
2 TBSP coconut milk (used So Delicious Unsweetened Vanilla Coconut Milk)
1c powdered sugar
Preheat oven to 350F. Line a 9×9 pan with parchment paper and spray with coconut oil spray, or non stick spray. In a large bowl mix together nut butter, coconut palm sugar, eggs, vanilla, and mashed banana. Set aside. In another bowl mix together cinnamon, baking powder, baking soda, salt, and flour. Add the dry ingredients in with the wet and stir or mix until combine. Pour batter into prepared pan and bake 30-35 minutes. Cool on a cooling rack until cool. Once bars have completely cooled prepare frosting. In a medium bowl mix together Sweet Spreads, powdered sugar, and coconut milk. Spread over bars. Lift bars out of the pan using the parchment paper and cut into bars. Enjoy!
Who wouldn't go bananas for these Banana Bars with Creamy Cinnamon Roll Frosting? #glutenfree #recipe Click To Tweet
Linking up with Annmarie, The Fit Foodie Mama, for Foodie Friday where you can find more delicious foodie creations!