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Banana Breakfast Bars

A few sad bananas

My children eat bananas so quickly that we rarely get to the point of over-ripeness. However, once in a while, it does happen – usually when the kids have been too busy stuffing themselves with a “new” fruit.  (New as in “newly in season.”) This past week, our fruit of choice has been strawberries, so a few bananas were neglected.

I wanted to make a simple breakfast snack that my daughter could enjoy so I used Better Batter’s Gluten Free All Purpose Flour. In search of a recipe other than banana bread, a friend recommended that I look up the recipe for Betty Crocker’s Banana Bars – the recipe looked pretty simple so I decided to adapt it just a bit. These sweet bars came out sticky but delicious. Definitely not an everyday baking project but quite a sweet little surprise for breakfast…


Ingredients (Edited per my children – I forgot we used brown sugar!): 

1/2 cup sugar
1/2 cup brown sugar

2 – 3 ripe bananas
1/3 cup canola oil
2 eggs
1 cup Better Batter GF flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butterscotch chips or white chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Directions:

1. Combine sugar, bananas, and oil in a mixing bowl. Add the eggs. Mix well.
2. Combine flour, baking soda, salt, and cinnamon.
3. Add the flour mixture to the banana mixture. Mix well.
4. Stir in the butterscotch chips and chopped walnuts.
5. Pour into a greased 9 x 12 pan or 9 x 9. Cook at 350 degrees for about 30 minutes (a few minutes longer if you pour into a 9×9 pan).

White chocolate & pecans

Edited to clarify: We have made these bars a few times depending on what is in the pantry. My friend asked me where I buy gluten free butterscotch chips which made me realize that I should throw a little mention into this post that not all little bites of processed sweetness are created equal. Nestle butterscotch chips, for example, are not gluten free, yet Hershey’s are. Most of Ghirardelli’s chips are gluten free, except that they cannot certify the white chocolate chips are gluten free because they are made in another facility. That being said, I use them anyway. Click here to access a great list of gluten-free chocolate (and other) chip options. 

Comments

  1. says

    Erin, this recipe is delicious. Even my gluten tolerant eaters loved it. Today I altered it by substituting 1 cup finely grated zucchini for the banana and adding 1/4 cup cocoa, and it worked beautifully. I had been missing my mom’s chocolate zucchini cake, and this satisfied that craving. Thank you!
    Sherri Greene

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