Banana Bread Bars with Brown Butter Frosting

Banana Bread Bars with Brown Butter Frosting

Gluten-free

From The Girl Who Ate Everything

1 ½ cup sugar

1 ½ cup greek yogurt

½ cup butter, softened

2 eggs

3-4 ripe bananas, mashed

2 tsp vanilla extract

2 cup Better Batter

1 tsp baking soda

¾ tsp salt

½ cup chopped walnuts (optional)

Brown Butter Frosting:

½ cup butter

4 cup powdered sugar

1 ½ tsp vanilla extract

3 tbl milk

Heat oven to 375F. Line 15x10-inch jelly roll pan with parchment paper.

In a large bowl, beat together sugar, greek yogurt, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add Better Batter, baking soda, salt, and blend for 1 minute. Stir in walnuts, if desired.

Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars

This recipe turned out very good.  Moist, soft, chewy.

Swedish Chocolate Cake - De-gluten-ized - first attempt

Swedish Chocolate Cake

15 tbl salted butter

½ cup cocoa powder

1 ¾ cup sugar

2 tsp vanilla

1 cup Better Batter

3 eggs

Preheat you oven to 350F. Butter and flour a 6-8" cake pan, it needs to be quite deep.

Melt the butter. Stir in the rest of the ingredients. Pour into the cake pan, and bake

30-35 minutes for 8" pan

35-40 minutes for 7" pan

40-45 minutes for 6" pan

Let the cake cool completely in it's pan, then run a dull knife around the inside edge of the pan to loosen the cake. Turn the cake out onto a plate. Dust with powdered sugar.

I just saw this recipe on Google+ via Bridget Davis - The Internet Chef - and I gave it a try and de-gluten-ize it in the process.  For this attempt, I used Better Batter and upped the butter by 50% (according to the instructions on the Better Batter box).

The result is between a brownie and a cake.  Not quite as dense as a brownie, but not as fluffy as a cake.  The one slice was quite satisfying - for both my chocolate hunger as well as normal hunger.

Analyzing the recipe, it seems that most of the structural integrity comes from the eggs - not the gluten.  So using something like rice flour or oat flour should be possible.  When I get some time, I'll do a second attempt.  I'm thinking of oat flour, reducing the butter back to 10 tbl and adding 1 more egg (actually, I usually use egg substitutes)