I'd say this is probably one of my best grain-free recipes ever! You really can't tell that they are grain free! I made them for my graduation party and had several requests for the recipe, so here it is!
Now, I must warn you: If you are not a confident baker this recipe may take some trial and error, or you may just want to pass on this one. Sometimes the amount of flours has to be tweaked, so if you are not familiar with how this kind of batter should look, it might take a few tries to get the texture just right.
I must also warn you: YOU WILL WANT TO EAT THE WHOLE PAN.
Banana Bars
2 eggs
1/2 c honey
1/4 c coconut sap sugar
1/2 c plain yogurt
1/4 c melted butter or coconut oil(or a combination)
3/4 c mashed banana
2 tsp vanilla
1 tsp salt
1/2 tsp baking soda
1/3 c + 1/2 TBSP coconut flour
3 TBSP tapioca starch
1 1/2 TBSP arrowroot
In the bowl of your stand mixer combine the eggs, honey, and coconut sap sugar and beat until well combined. You will want to scrape the sides and bottom of the bowl at least once, otherwise the honey and sugar tend to pool at the bottom of the bowl. With the mixer running on low, slowly drizzle in the oil and mix until combined. Add the yogurt, banana, salt, and vanilla and mix again. In a separate, small bowl mix together the baking soda, coconut flour, tapioca starch, and arrowroot; whisk to combine. With the mixer running on low, slowly add the dry ingredients. Scrape down the sides then beat on medium-high for about 20 seconds. Pour the batter into a parchment lined half jelly roll pan (about 8 1/2" X 12").
Bake at 350 degrees for 20-25 minutes or until a tooth pick inserted in the center comes out clean and it springs back to the touch.
Note: when I make them I mix up a batch of my grain-free flour blend (2/3 c coconut flour + 1/3 c tapioca flour + 2 TBSP arrowroot) and use approx. 145-155 grams measured on my kitchen scale. This is how I would recommend do it. If you don't have a kitchen scale, I would recommend getting one. They really are worth getting.
Also, you wouldn't have to use a stand mixer, I just find it easier.
In the bowl of your stand mixer combine the eggs, honey, and coconut sap sugar and beat until well combined. You will want to scrape the sides and bottom of the bowl at least once, otherwise the honey and sugar tend to pool at the bottom of the bowl. With the mixer running on low, slowly drizzle in the oil and mix until combined. Add the yogurt, banana, salt, and vanilla and mix again. In a separate, small bowl mix together the baking soda, coconut flour, tapioca starch, and arrowroot; whisk to combine. With the mixer running on low, slowly add the dry ingredients. Scrape down the sides then beat on medium-high for about 20 seconds. Pour the batter into a parchment lined half jelly roll pan (about 8 1/2" X 12").
Bake at 350 degrees for 20-25 minutes or until a tooth pick inserted in the center comes out clean and it springs back to the touch.
Note: when I make them I mix up a batch of my grain-free flour blend (2/3 c coconut flour + 1/3 c tapioca flour + 2 TBSP arrowroot) and use approx. 145-155 grams measured on my kitchen scale. This is how I would recommend do it. If you don't have a kitchen scale, I would recommend getting one. They really are worth getting.
Also, you wouldn't have to use a stand mixer, I just find it easier.
And the Bible verse of the week!
My purpose is that they may be encouraged in heart
and united in love, so that they may have the full
riches of complete understanding, in order that
they may know the mystery of God, namely, Christ,
in whom are hidden all the treasures of wisdom and knowledge.
Colossians 2:2-3
and united in love, so that they may have the full
riches of complete understanding, in order that
they may know the mystery of God, namely, Christ,
in whom are hidden all the treasures of wisdom and knowledge.
Colossians 2:2-3
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