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Black-Bottom Banana Bars (Gluten-Free)
http://www.celiac.com/articles/832/1/Black-Bottom-Banana-Bars-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to use from Joy Mendez. ½ cup butter or margarine 1 cup granulated sugar

This recipe comes to use from Joy Mendez.

½ cup butter or margarine
1 cup granulated sugar
1 egg
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.