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    Scott Adams
    Scott Adams

    By Scott Adams •

    Black-Bottom Banana Bars (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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 gluten-free 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)

    Celiac.com Sponsor (A12):
     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.


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    Guest Ruth Hintz

    Guest Ruth Hintz

    Posted

    These black-bottom banana bars are to die for! I put nuts in the entire batter, then split it and put chocolate chips in the portion with cocoa. They are delicious.

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    Guest Kathy

    This was really good. My kids loved it! I would have to say though that it's not like bars at all. Mine came out exactly like a cake. Still tasty though!

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    Guest Mica

    This is great. I doubled the cocoa powder and put it in all of it. I used ground flax meal instead of egg and coconut oil instead of butter to make it vegan. I added coconut flakes with the pecans. It was a huge hit.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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