- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Cookie Recipes
- Black-Bottom Banana Bars (Gluten-Free)
Black-Bottom Banana Bars (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet firstâit was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to use from Joy Mendez.
½ cup butter or margarine
1 cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups mashed ripe bananas (about 3 medium)
1 ½ cups GF flour mix
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
¼ cup baking cocoa
(optional: ½ cup chocolate chips added to the dark batter--I did this and the result is delicious)
You could also add chopped pecans...will do this next time! You could also dust with powdered sugar after they cool.
In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; beat until thoroughly combined. Blend in the bananas.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350F for 25 minutes or until the bars test done.
Yields about 2 ½to 3 dozen bars.
As always, Celiac.com welcomes your comments (see below).