Prep 20 mins
Cook 25 mins
I love these bars! They are great for a quick breakfast,a yummy snack, or just something extra special to slip in your child's lunch box. Plus they freeze great! I hope you enjoy and find these as handy as I do!Enjoy!
- 3⁄4 cup rice flour
- 1⁄4 cup potato starch, plus
- 2 tablespoons potato starch
- 2 tablespoons tapioca flour
- 1⁄4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup mashed ripe banana (2 bananas)
- 3⁄4 cup brown sugar
- 1⁄3 cup white sugar
- 1⁄4 cup buttermilk
- 1 egg
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla
- 1⁄2 cup chopped walnuts (optional)
- 1⁄4 cup icing sugar
- 2 teaspoons milk or 2 teaspoons juice
- Preheat oven to 350 degrees.
- Grease a 9 inch square pan with shortening or spray with vegetable oil spray.
- In a small bowl, whisk together the flour, xanthan gum, baking powder, and salt. Set aside.
- In the bowl of your mixer, beat together the mashed banana and both sugars until blended.
- Add the buttermilk, egg, oil, and vanilla. Beat well.
- Stir in the dry ingredients until just blended (do not beat!)Fold in the nuts.
- Spoon the batter into the prepared pan.
- Bake for 25-30 minutes or until a tester comes out clean. Remove from the oven and keep the cake in the pan.
- Stir together the icing sugar and liquid until just thick enough to drizzle well.
- Drizzle in a zigzag pattern over the cooling cake.
- When cold, cut the cake into 12 bars.
These are quite good. They hold together well and don't have that tell-tale gf 'sand' taste. However, they are a little tough and the banana flavour isn't as strong as I would like it to be. But still a nice tasty treat! I frosted some with melted chocolate chips and some with melted yogurt chips - I liked the yogurt one better, but my mum like the chocolate.
When I make these, I always think I'm going to send them in my kids' school lunch, but they never last that long! The two boys can finish off a pan in one evening! I've never bothered to frost them, they're so moist and good on their own I didn't think they needed it.
these bars are more like a cake consistency but they are so moist and tasty. even the next day they stayed soft and sweet. I was surprised that they didn't get tough at all.