Banana Bars

Gluten free, lactose free, and casein free!Not technically dairy free as this recipe uses ghee (you can absolutely substitute butter if you can tolerate), but, gheeis clarified butter in which the milk solids are removed. It depends on one's sensitivity, as there may be trace amounts of lactose or casein found in ghee (unless you find a certified casein free ghee-- which is a thing!), however, as far as I have learned many lactose and casein intolerant individuals are able to tolerate ghee.Now onto the recipe... this makes about 24 banana bars! I frosted them with a Cashew "Cream Cheese" frosting. I did also include a regular cream cheese frosting though if you are opting for the more dairy-filled version of this recipe :) Recipe below.[gallery ids="595,594" type="square" columns="2"]Banana Bars:

• 3 medium sized overripe bananas

• 1/2 C ghee (*or butter), softened

• 2 eggs

• 1 C granulated sugar

• 1 C packed brown sugar

• 1 tsp baking soda

• 2 tsp pure vanilla extract

• 2 C Bob's Red Mill GF 1:1 baking flour (can try with GF all-purpose or another brand... but I have only tried with this flour and it has so far given me the best outcomes with baking in general)

• 1/4 tsp salt

1. Preheat oven to 350 º F and line a 9x11" pan with parchment paper or spray with non-stick cooking spray, set aside

2. Cream the ghee (or butter) with the sugar on high for 2 minutes, until light and fluffy

3. Add in eggs and vanilla and mix on medium speed until smooth

4. Mash bananas and add to mixture, mix until well combined

5. Add in dry ingredients and mix until just combined

6. Pour into pan and bake 20-25 minutes, until a toothpick comes out of the center clean

Cashew "Cream Cheese" Frosting:

• 1 1/2 C raw cashews, soaked 4+ hours covered in water

• 2 T freshly squeezed lemon juice

• 1/4 tsp sea salt

• 2 tsp pure vanilla extract

• 1/2 C pure maple syrup

• 1/4 C non dairy milk (I used cashew)

• 1/4-1/2 C powdered sugar

• 2/3 C coconut cream, chilled (from a can-- should be thick dense solid part and NO coconut water with it)

• 2 T solid coconut oil

1. Place ingredients into a food processor or high speed blender EXCEPT for the milk

2. Process or blend, scraping down sides intermittently, until everything is mixed and somewhat smooth. You may see/feel small cashew pieces

3. Add milk (I transferred mixture to my blender at this time which seemed to help, however my food processor is not very strong!) and blend/process for about 2 more minutes until you have a smooth, creamy mixture (see photo for consistency)

4. Pour over cooled banana bars and place in the fridge to set

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Classic Cream Cheese Frosting

• 8 oz. softened cream cheese (can microwave for 30 seconds or so to really get soft)

• 1 stick softened butter

• 2 C powdered sugar

• 2 tsp vanilla extract

1. Beat all together until you have a smooth, creamy, delicious frosting!

2. Spread on your banana bars or pumpkin bars or whatever you want to use this for :)

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E N J O Y ! ! !xo, Celiac Sweetie