My mom makes the best banana bars. When she makes a batch, they hardly last a day because everyone devours them! Since I had some over-ripe bananas lying around, I decided to make some, except change the recipe a bit to make it a tad healthier. I used almond flour, coconut oil and xylitol. The oil and almond flour made the bars so moist, and added such a wonderful rich flavor. I’ll definitely make them this way again!
- 1 1/2 cups xylitol
- 1 cup Greek non-fat yogurt
- 1/2 cup coconut oil (melted)
- 2 eggs
- 3 mashed bananas
- 2 tsp vanilla
- 2 cups almond flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 chopped walnuts
- 1 package light cream cheese (softened)
- 1/4 cup + 2 Tbsp butter (softened)
- 1 tsp vanilla
- 2 cups Xylitol
- Preheat oven to 375 degrees.
- Grease and flour (using coconut oil and almond flour) a 15 1/2 X 10 1/2 brownie or jelly roll pan.
- Using a mixer, mix xylitol, yogurt, oil and eggs.
- Beat in banana and vanilla until blended.
- Beat in flour, salt and baking soda and let mix for 1 minute.
- Fold in nuts.
- Pour batter into pan and bake for 25-30 minutes, or until light brown. Let cool and set aside.
- Meanwhile, beat cream cheese, butter and vanilla for the frosting. Gradually add xylitol until smooth, and desired flavor is achieved. I don't like my frosting too sweet, so I only used about 1 1/2 cups of xylitol.
- Spread frosting onto cooled bars and serve immediately, or store in the fridge for up to a week. Enjoy!
If you don't have xylitol, you can use regular sugar for the bars. For the frosting, you can use powdered sugar.