We love banana bread as much as the next guy, but why settle for plain old bread when you could make these Gluten-Free Pecan Banana Cream Pie Bars?! They've got it all - a creamy filling, fluffy topping, a bit of crunch, and no refined sugar for a sweet treat that's sure to impress.
Ingredients
Base
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup avocado oil
- 1 tsp vanilla
- 1/4 tsp salt
- Pinch of cinnamon
Filling/Topping
- 1 1/2 cups soaked medjool dates
- 1/4 cup Yumbutter Keto Pecan Butter
- 1-2 tbsp maple syrup
- 1 tsp lemon juice
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 2 ripe bananas
- 1 container whipped topping of choice
Directions
- Combine base ingredients until dough forms. Press into the bottom of an 8"x8" pan.
- Bake at 350F for 15 minutes. Let cool.
- Blend all filling ingredients (except bananas) in a food processor until smooth. Adjust sweetness as needed. Spread over cooked base.
- Slice up one banana and press slices down into the filling.
- Spread whipped topping over filling. Slice up second banana and place slices on top. Store in fridge and enjoy!
- Optional: sprinkle with chopped pecans and shaved chocolate for extra flavor!