Every time I end up with a large amount of overripe bananas, I freeze them. Usually I end up with only 2 or 3 that weren't eaten, but sometimes I've ended up with entire bunches that somehow ended up overlooked. This recipe is perfect for those times, since it requires 5 over-ripe bananas! Peel your bananas prior to freezing, and then you can just place them in a bowl to defrost. If you've frozen your bananas, use all the liquid in the bowl once it's defrosted. It will work perfectly well whether or not you've frozen your bananas for this recipe. This is a favorite every time we've made it. And it's fun for the kids to help with, too! Enjoy!
Preheat oven to 350 F. Line a 9x13 pan with parchment paper OR line 2 quarter sheet pans with parchment paper (equivalent to using two 9x13 pans).
In a mixer, beat until creamy:
1/2 cup butter
1 cup sugar
Add and mix thoroughly:
5 very ripe bananas, mashed
1 egg
1 tsp vanilla paste or extract
Mix in a separate bowl: (it's important to mix dry ingredients separately in gluten-free cooking to avoid clumping)
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Add flours to banana mix and mix until just combined, scraping sides of bowls a couple times.
Remove half the batter and set aside (I reuse the flour mixing bowl).
In remaining batter, stir in:
1/4 cup cocoa powder
1/2 cup mini or regular semi-sweet chocolate chips
Spread 2/3 of chocolate batter in your parchment-lined 9x13 pan.
Bake at 350 F for 30-35 minutes, until nicely browned on top. If you're making it in 2 pans, then bake at 350 F for 20-22 minutes, until nicely browned on top. Let cool on a cooling rack. Slice into bars and enjoy!
Fresh gluten-free banana chocolate swirl bars!
Banana & Chocolate Swirl Bars
Preheat oven to 350 F. Line a 9x13 pan with parchment paper OR line 2 quarter sheet pans with parchment paper (equivalent to using two 9x13 pans).
In a mixer, beat until creamy:
1/2 cup butter
1 cup sugar
Add and mix thoroughly:
5 very ripe bananas, mashed
1 egg
1 tsp vanilla paste or extract
Mix in a separate bowl: (it's important to mix dry ingredients separately in gluten-free cooking to avoid clumping)
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Add flours to banana mix and mix until just combined, scraping sides of bowls a couple times.
Remove half the batter and set aside (I reuse the flour mixing bowl).
In remaining batter, stir in:
1/4 cup cocoa powder
1/2 cup mini or regular semi-sweet chocolate chips
Spread 2/3 of chocolate batter in your parchment-lined 9x13 pan.
My four year old happily helped me spread the chocolate batter over the base of the pan.
Spread the yellow batter on top of the chocolate batter. Scoop remaining chocolate batter in a few spots on top of the yellow batter.
I try to place extra chocolate batter like this on top, since I find it makes prettier swirls in the final product.
Use a knife to gently swirl the batter.
Swirled batter, ready to bake.
My girls were SO excited with our results. They happily inhaled the cooked bars, too!
How they'll look if you're making it in 2 pans for thinner bars.
Bake at 350 F for 30-35 minutes, until nicely browned on top. If you're making it in 2 pans, then bake at 350 F for 20-22 minutes, until nicely browned on top. Let cool on a cooling rack. Slice into bars and enjoy!
Yummy thinner banana & chocolate swirl bars - so pretty!
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