Banana Cake Bars with Low Carb Chocolate Frosting
Super moist Banana Cake Bars are made with Low Carb Chocolate Frosting that in my opinion, it’s a perfect combination for a yummy treat! These Banana Cake Bars are gluten free and sweetened with honey. They contain some chunks of walnuts for a touch of crunchiness.
You Walnut regret snacking these bars, they’re so good in every bite you got! 😀
The chocolate frosting is very easy to make. It just needs of three ingredients to create the most explosive flavor to our Banana Cake Bars. You wont believe they’re all healthy!
INGREDIENTS TO MAKE CHOCOLATE FROSTING
Coconut milk: I used a can coconut milk. It will help the chocolate to melt better and will give the creamy consistency we will need for this frosting. Do not worry about the coconut flavor. You wont perceive it.
Unsweetened chocolate: I like to use in my desserts unsweetened chocolate for two reasons: firstly, the cocoa flavor will be stronger and secondly, I can add the sweetener of my preference.
Non refined sugar-free: use powdered sugar to get a smooth consistency in our frosting ( I like to use one that has a blend of monk fruit and erythritol.
TIP:
For a thicker consistency on the frosting, you can add 1/3 cup of soaked blend cashews.
HOW TO MAKE THE BANANA CAKE BARS
Once you have mixed all the wet ingredients, you will have to add in a different bowl, a cup of all purpose gluten free flour with a half cup of almond flour and baking soda. Then, combine all the ingredients and add some walnuts.
Want to go bananas? You’ll also like this! Nutritious Banana Bread and these Banana Chocolate Granola Bars.
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Banana Cake Bars with Low Carb Chocolate Frosting
Ingredients
Banana Bars
- 3 ripe bananas
- 2 eggs beaten
- ½ cup unflavored coconut oil
- 1/4 cup honey
- ½ cup walnuts
Chocolate Frosting
- 1 can coconut oil
- 113 gr unsweetened chocolate
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F
- Line up a pan with parchment paper. I used a 9×13 pan.
- Wet ingredients: mash the 3 ripe bananas in a bowl. Add honey, coconut oil, the beaten eggs and mix well until well combined. Optional add vanilla extract.
- Dry ingredients: In a different bowl add the all purpose gluten free flour, almond flour and baking soda.
- Fold all together, the wet ingredients with the dry ingredients and walnuts using a rubber spatula. Then, distribute the mixture throughout the pan.
- Bake for 35 minutes. Then, let it cool down.
Chocolate Frosting
- In a pot on about low/medium temperature, heat a can of coconut milk and stir occasionally so the milk is not going to stick on the bottom of the tin. Once it begins to simmer lightly, remove it from the stove and add the chocolate with the powder sugar if your chocolate is unsweetened. The chocolate is going to start melting with the heat of the coconut milk. You will continue mixing until you get a silky consistency.
- Then, cover your mixture and put it in the fridge for about one hour. If you see your mix is not thick enough, you can soak ¼ cup of cashews in hot water for about 20 minutes. Then, blend the cashews and add it to the chocolate mixture to get a thicker consistency if you would prefer it.
- Finally, add the chocolate frosting to the Banana Cake Bars and garnish with some walnuts on the top and/or blue berries.