Another winner from Cookie Madness. I had some bananas I wanted to use so I decided this would be an interesting recipe to try. They are very fruity and have a soft texture that is not crumbly from all the fruit in them. I used dried reconstituted cherries to use up some dried cherries I had instead of maraschino cherries.
The taste is slightly reminiscent of banana tea bread. Thanks Anna for sharing this recipe. Easy to adapt to vegan, just replace the egg with applesauce, apple butter, prune puree, or flax seeds and water. I usually use the flax seeds if I want to use an egg substitute, since that’s what I have around. Use whatever you prefer. If you use applesauce, apple butter, or prune puree it will add to the fruitiness. For the cream cheese icing, you could use a vegan cream cheese spread.
I left the nuts out of the bars and they still tasted good. The icing was fine without the milk added to it. The dried cherries were good and definitely had cherry flavour, but probably wouldn’t have the sweetness like the maraschinos, which would definitely be more like a banana split. Still, these bars were good. They have solid banana flavour. Put some ice cream on top and there you have it: banana split . Enjoy!
Banana Split Bars
220g (2 cups) gluten-free flour blend (I used white sorghum flour, white rice flour, and tapioca flour)
3/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 overripe bananas, mashed
225g (1 cup) caster sugar
2 eggs or 13g (2 tablespoons) ground flax seed and 90 ml (6 tablespoons) water
120 ml (1/2 cup) vegetable oil
1 tablespoon vanilla extract
50g (1/4 cup, 2 oz) dried cherries, reconstituted in equivalent volume of liquid
55g (4 tablespoons) butter or trans-fat free shortening
85g (3 oz) cream cheese or vegan cream cheese spread
110g (1 cup) icing sugar
1 teaspoon vanilla
Preheat oven to 175C (350F). Line a 23 x 33 cm (9×13 in) tin with parchment paper. Blend flour, bicarbonate of soda, salt, and cinnamon together. In a separate bowl, add bananas, sugar, eggs, oil, and vanilla and mix until well combined. Mix in reserved dry ingredients. Add pineapple and cherries and stir it all together. Pour batter into the tin and spread evenly.
Bake for 30-35 minutes or until a skewer inserted comes out clean. Let cool. Prepare icing by beating butter and cream cheese or shortening and vegan cream cheese spread together. Add icing sugar and beat until smooth. Add vanilla and beat until combined. Spread the completed icing on the cooled bars and garnish with extra cherries.
The bars are casein-free. For the icing, you could leave it off; the bars have plenty of flavour and texture without. In that case you could still garnish them with extra cherries. Or you can substitute trans-fat free shortening for the butter and a vegan cream cheese spread for the cream cheese.