Gluten Free | Dairy Free Option
INGREDIENTS: Gluten free oat flour, almond flour, baking powder, salt, plain Greek yogurt, natural almond butter, coconut sugar, eggs, vanilla, bananas Frosting: cashew cream cheese frosting, coconut cream frosting or store-bought
In a large bowl, beat or mix the yogurt, nut butter, sugar, eggs and vanilla extract in a large bowl with an electric mixer or whisk until creamy. Beat in mashed bananas and mix on medium for 1 minute.
Add the dry ingredients to the wet ingredients until well incorporated. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a knife comes out clean.
Remove from the oven and let the bars cool completely before adding frosting. Spread the frosting over the cooled banana bread cake.
Top with optional chopped nuts or chocolate chips and cut into bars. Store in the refrigerator in an airtight container for up to 1 week.
FULL RECIPE AT: