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    You are in: Home / Recipes / Gluten Free Banana Bars Recipe
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    Gluten Free Banana Bars

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 29, 2009

      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.

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    • on January 23, 2009

      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.

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    • on January 06, 2008

      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.

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    • on May 08, 2013

      These were very good. I did sub the different flours for the food philosopher's flour mix I have premixed in the freezer. They were very good snack bars my husband who is not a fan of bananas baked goods really liked them. I did cut the sugar to 3/4 cup brown sugar no white sugar, I also used pecans and I used 3 bananas to make a cup. I also subed 1 tsp gelatin for the xanthan gum. I will definetly be making these again. I did not have a problem with them being tough and I thought the banana flavor was great. I did decrease the vanilla to 1 tsp . They stayed moist for about 5 days in the fridge.

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    • on March 08, 2011

      Yummy cake bar I made slightly thicker as I didn't have the correct size pan/I had to cook a bit longer. I agree with another reviewer that the banana flavour is pretty subtle and I did use ripe bananas but not black ones. I used guar gum to replace the xanthan gum as we are corn free, 1 tbs apple cider vinegar mixed last with the wet ingredients and 1 tsp baking soda instead of baking powder which I can't find to fit our diet (no corn & no cream of tartar), sea salt, yogurt instead of buttermilk, canola oil to be soy free, halal vanilla paste, the optional walnuts, and drizzled with orange juice/crushed white sugar in my mortar and pestle to be corn free once again. I may make this again to use up ripe bananas.

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    Nutritional Facts for Gluten Free Banana Bars

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 169.5
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 15.8 mg
    Sodium 127.5 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 0.8 g
    Sugars 23.3 g
    Protein 1.8 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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