Ingredients

• 2 cups Bob’s Red Mill gluten free flour
• 1 scoop No Whey – pea protein powder
• 4-5 very ripe bananas mashed (1 1/2 cups)
• 1/2 cup coconut sugar
• 1/2 cup butter 1 stick, softened
• 2 eggs
• 2 tablespoons unsweetened almond milk
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt

Filing/topping

• 8oz cream cheese
• 1 scoop No Whey – pea protein powder
• 6-8 drops vanilla liquid stevia
• ¼ cup unsweetened almond milk

Instructions

Bars

• 




Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan, set aside.
• In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Filling

• Combine all ingredients in a bowl and mix with hand mixer
• Spread evenly over bars in the pan or cut into batter.

• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice and serve warm!