Banana Bread Brownies or Bars {Gluten Free}

These are delightfully moist due to the bananas and sour cream. We actually found this recipe on Facebook (looks like that content is not available anymore) but we had to modify it to make it gluten free, like almost everything, and we reduced the sugar. (While you’re at it, like my page, Left and Write.)

Wet Ingredients:

1 cup sugar

1 cup sour cream

½ cup butter, softened

 2 eggs

1 ¾ cups or 4 very ripe bananas, mashed

2 teaspoons vanilla extract

Dry:

1 ½ cups Pamela’s Artisan Flour Blend

½ cup almond flour

½ teaspoon xanthan gum

1 teaspoon baking soda

¾ teaspoon salt

Directions:

Preheat oven to 375. The original recipe called for a 15x10 jelly roll pan, but we didn’t have one so we used a 12x17 cookie sheet. Grease the pan. We use coconut oil. In a large bowl beat together wet ingredients until creamy. Add dry ingredients and blend for one minute. Spread batter into pan. Bake 20 -25 minutes until golden brown.


UPDATE: click the printer friendly button to edit a printer friendly version of this page.