Banana Bars – Gluten Free

Banana Bars are an easy to make gluten free dessert or snack. This muffin or loaf variation is the perfect size to pack in school lunches.

You can bake them plain or sprinkle each one with the topping of your choice.  I used chopped pecans, mini candies and dairy free mini chocolate chips.  Choices will depend on your personal taste, occasion or what students are allowed to take in school lunches.

You are only limited by your imagination when you decide to bake up this easy recipe that yields 30 bars.

Banana Bars are the perfect snack or serve a few up for dessert!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step was to dump some granulated sugar and margarine into a large mixing bowl.

Next I creamed the granulated sugar and margarine together using an electric hand mixer.

Once creamed I added in two large eggs, some apple sauce and vanilla extract.

I used the electric hand mixer again to beat the ingredients until they were smooth and creamy before adding in some mashed banana.

After beating in the mashed banana quickly with the electric hand mixer I measured in Bob’s Red Mill Gluten Free All Purpose Baking Flour, baking soda, xanthan gum, salt and ground cinnamon.

I blended in the dry ingredients with a large wooden spoon just until combined.

Next I sprayed my mini bar pan with baking spray.

Then I decided to use the optional toppings to decorate the top of the bars so I got them ready.

I spooned the batter into the bar pan.

Then I sprinkled a topping on each bar.  Use whatever you like or leave them plain.

I placed the bar pan into a preheated 350F oven for 15 to 20 minutes or until a toothpick inserted in the center came out clean and they were golden brown.

After removing the bars from the oven I allowed them to cool completely in the pan.  I then used a knife to make sure they were all separated into separate bars.

When completely cooled I popped them out of the pan.  I used a silicone pan so I could push them out from the bottom.

These bars are the perfect size for little hands but will be enjoyed by young and old alike!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Batters You Could Bake In The Bar Pan…

These Sweet Potato Muffins loaded with raisins and spices are a moist and delicious breakfast or snack choice.  They are so moist and tasty that you won't believe they are gluten free!

Sweet Potato Muffins – Gluten Free

Banana Bars are an easy to make gluten free dessert or snack. This muffin or loaf variation is the perfect size to pack in school lunches.

Yield: 30

Banana Bars - Gluten Free

Banana Bars are an easy to make gluten free dessert or snack. This muffin or loaf variation is the perfect size to pack in school lunches.

Banana Bars are an easy to make gluten free dessert or snack. This muffin or loaf variation is the perfect size to pack in school lunches.

Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes

Ingredients

  • 2/3 cup granulated sugar
  • 1/2 cup margarine
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 1/4 cup apple sauce
  • 1 cup mashed banana
  • 1 3/4 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
  • 1 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • Optional Toppings:
  • 1/4 cup mini chocolate chips
  • 1/4 cup mini Reese Pieces
  • 1/4 cup chopped pecans

Instructions

  1. Preheat oven to 350F and spray bar pan with cooking spray.
  2. Dump the granulated sugar and margarine into a large mixing bowl. Beat until creamy with an electric hand mixer.
  3. Add the eggs, vanilla extract and apple sauce. Beat with electric hand mixer until smooth.
  4. Blend in the mashed banana quickly with the electric hand mixer.
  5. Measure the Bob's Red Mill Gluten Free Baking Flour, baking soda, xanthan gum, salt and ground cinnamon into the mixing bowl.
  6. Stir the dry ingredients into the wet with a large wooden spoon just until combined.
  7. Spoon the batter into the prepared bar pan, filling almost to the top.
  8. If using the optional toppings sprinkle them on top of the batter.
  9. Place bar pan in preheated 350F oven for 15 to 20 minutes or until a toothpick inserted in center of bars comes out clean. They will be golden brown.
  10. Allow the bars to cool completely in the pan.
  11. Once cooled slide a knife around edges to separate bars.
  12. Pop out of pan. I use a silicone bar pan to make this easier.
  13. Serve and enjoy!

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 12mgSodium: 110mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g

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