Last week, it was my close friend's wedding reception. When she asked me to make her wedding cake, I could have not been happier. The only catch was that the cake couldn't contain gluten or chocolate (she is allergic to both).
But I was up for the challenge. Due to my intolerance to wheat and dairy, I have had plenty of experience baking all sorts of gluten-free/dairy-free sweet treats in the kitchen. (Not a lot of gluten-free wedding cakes, though.)
I ended up making a vanilla gluten-free wedding cake with a peanut butter filling and a salted caramel frosting. It turned out to be quite beautiful. Definitely one of my favorites: click here for more of my wedding cakes.
Long story short, I had plenty of leftover salted caramel frosting. And what do you do when you are overrun with overripe bananas? Banana bars of course. The combination sounded perfect!
Gluten-free Banana Bars
1 cup white sugar
1 cup mashed very ripe bananas (about 2 large)
1/3 cup vegetable oil (or coconut oil)
1 cup gluten-free flour mix (I prefer 1/2 cup Bob's Red Mill GF all purpose and 1/2 cup white rice flour)
1 teaspoon baking powder (GF certified)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
a pinch of xanthan gum
- Heat your oven to 350°F. Grease bottom and sides of 9x13-inch glass baking dish, with shortening (or coconut oil). In large bowl (or your stand mixer), mix together sugar, bananas, oil and eggs.
- Stir in the gluten-free flour, baking powder, baking soda, cinnamon and salt. Stir in the xanthan gum. Spread in pan.
- Bake the bars for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely and then top with salted caramel frosting.
Salted Caramel Buttercream Frosting
1 cup butter (I used dairy-free margarine), softened
1/4 + teaspoon salt (add more to your liking)
3 1/2 cups confectioners' sugar
1 teaspoon milk (if needed)
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/4 teaspoon coconut extract
- In a bowl whip butter for 10 seconds. Beat in powdered sugar, until blended. Add the extracts (and milk) and beat until smooth and creamy.
- Spread onto banana bars.