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!