Gluten-Free Pecan Banana Cream Pie Bars

Gluten-Free Pecan Banana Cream Pie Bars

We love banana bread as much as the next guy, but why settle for plain old bread when you could make these Gluten-Free Pecan Banana Cream Pie Bars?! They've got it all - a creamy filling, fluffy topping, a bit of crunch, and no refined sugar for a sweet treat that's sure to impress. 

Ingredients

Base

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1/3 cup avocado oil
  • 1 tsp vanilla
  • 1/4 tsp salt
  • Pinch of cinnamon

Filling/Topping

  • 1 1/2 cups soaked medjool dates
  • 1/4 cup Yumbutter Keto Pecan Butter
  • 1-2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 2 ripe bananas
  • 1 container whipped topping of choice

Directions

  1. Combine base ingredients until dough forms. Press into the bottom of an 8"x8" pan.
  2. Bake at 350F for 15 minutes. Let cool.
  3. Blend all filling ingredients (except bananas) in a food processor until smooth. Adjust sweetness as needed. Spread over cooked base.
  4. Slice up one banana and press slices down into the filling.
  5. Spread whipped topping over filling. Slice up second banana and place slices on top. Store in fridge and enjoy!
  6. Optional: sprinkle with chopped pecans and shaved chocolate for extra flavor!

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