By GlutenFreeGirl on August 27, 2006
Photo by katii
Photo by katii
"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!"
Serving Size: 1 (66 g)
Servings Per Recipe: 12
"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."
"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."
"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."