Years ago, I watched a friend create biscuits not only from scratch but without a recipe. I remember thinking, I could never do that. Ironically, making up recipes is something I do often, now that I have to eat gluten-free. At first, I was only substituting ingredients, one-for-one. But when I first baked these Banana Chocolate Chip Bars, my innovation went beyond substituting. Instead, these bars were my first completely original gluten-free dessert.
There’s just a hint of banana, not enough to be overpowering, but enough to provide a luscious gooey quality that blends well with the melted chocolate chips. And if you are like me, you’ll want to eat them while they’re still slightly warm.
Banana Chocolate Chip Bars
1/2 cup (1 stick) butter, softened
1/3 cup dark brown sugar, firmly packed
1/3 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup sorghum flour
1/2 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 ripe banana, mashed
1 cup semi-sweet chocolate bits
1 cup chopped walnuts (break apart by hand to preserve the oil)
Preheat oven to 350 degrees. Grease a 9 x 9 baking pan.
Cream butter, sugars, egg, and vanilla, beating until fluffy. In a small bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, salt, cinnamon, and nutmeg. Add to creamed mixture.
Next, fold in mashed banana, chopped walnuts, and chocolate bits. Spread in pan, and bake at 350 degrees for 25-30 minutes (convection oven: 325 for 25 minutes), or until toothpick at center comes out clean--well, don't count the melted chocolate. Cool; cut into bars. Yield: 16 bars. Freezes well.
***
I returned from running my errands to find my house filled with the aroma of freshly baked banana bars. I’ll admit that my first and only thought was to put on some coffee so that I could enjoy my treats with the perfect accompaniment. A glass of milk or almond milk works well, too. And if there are any bars left to eat the next day, they are delicious warmed slightly in the microwave.
So, be inspired! Have the courage to make up a recipe. You might discover something so good you’ll want to bake it over and over again…and share it with your friends.
There’s just a hint of banana, not enough to be overpowering, but enough to provide a luscious gooey quality that blends well with the melted chocolate chips. And if you are like me, you’ll want to eat them while they’re still slightly warm.
Banana Chocolate Chip Bars
1/2 cup (1 stick) butter, softened
1/3 cup dark brown sugar, firmly packed
1/3 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup sorghum flour
1/2 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 ripe banana, mashed
1 cup semi-sweet chocolate bits
1 cup chopped walnuts (break apart by hand to preserve the oil)
Preheat oven to 350 degrees. Grease a 9 x 9 baking pan.
Cream butter, sugars, egg, and vanilla, beating until fluffy. In a small bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, salt, cinnamon, and nutmeg. Add to creamed mixture.
Next, fold in mashed banana, chopped walnuts, and chocolate bits. Spread in pan, and bake at 350 degrees for 25-30 minutes (convection oven: 325 for 25 minutes), or until toothpick at center comes out clean--well, don't count the melted chocolate. Cool; cut into bars. Yield: 16 bars. Freezes well.
***
I returned from running my errands to find my house filled with the aroma of freshly baked banana bars. I’ll admit that my first and only thought was to put on some coffee so that I could enjoy my treats with the perfect accompaniment. A glass of milk or almond milk works well, too. And if there are any bars left to eat the next day, they are delicious warmed slightly in the microwave.
So, be inspired! Have the courage to make up a recipe. You might discover something so good you’ll want to bake it over and over again…and share it with your friends.
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