BANANA BREAD BARS WITH CHOCOLATE CREAM CHEESE FROSTING
One of my best banana bread bar recipes! Moist, sweet, fudgy, dense bars – delicious! You can skip the chocolate chips if you like – plenty of cocoa flavor in the frosting. These are great for children, too. The carbs are spread kindly with these bars as one uses a jelly roll pan (12 x 17 inch) instead of the usual 9 x 13-inch (23 x 33 cm) baking dish. One bar is very satisfying.The other interesting part that although I included chocolate chips, I only used 1/2 cup (125 mL) and again the carbs are spread kindly.There is absolutely no need for more chocolate chips in these sweet bars with the unusual chocolate cream cheese frosting. These bars freeze well. Great for the holidays when you need to feed a crowd, and you can have a one or two pieces as well.
1 tsp baking soda (5 mL)
1/8 tsp salt (0.5 mL)
11/8 cups mashed banana (280 mL)
1 cup sour cream (250 mL)
1/4 cup unsalted butter, softened (60 mL)
1 tsp vanilla extract (5 mL)
Chocolate Cream Cheese Frosting:
12 oz cream cheese, softened (340 g)
1/2 cup powdered erythritol (125 mL)
1/4cup heavy cream (60 mL)
3 tbsp unsweetened cocoa (45 mL)
11/2 tsp vanilla extract (7 mL)
Preheat the oven to 375°F (180°C).
In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.In food processor, process eggs, liquid sweetener, banana, sour cream, erythritol, OR xyiltol, butter, gelatin and vanilla extract.Add dry ingredients; process and stir in chocolate chips.
Pour batter onto 15 x 10-inch (38 x 25 cm) jelly roll pan lined with parchment.Bake 20 to 25 minutes.Frost when cool with Chocolate Cream Cheese Frosting.
Chocolate Cream Cheese Frosting:In food processor, process cream cheese, liquid sweetener, erythritol, cream, cocoa and vanilla extract.
Yield: 40 bars
1 bar/without frosting/Keto Bake Mix with frosting
2.6/1.8 g protein
7.3/4.9 g fat
0.2/0 g fiber
2.7/2.4/1.7 g net carbs
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