Do you have a few bananas that got a little too ripe?
Turn them into delicious banana bars packed with protein and covered with a creamy yogurt frosting. You’ll love this sweet treat that has some swaps making it a lighter version than the original.
2 mashed bananas (about 200g)
1 T. light butter, softened
1 whole egg
1 tsp. vanilla extract
2 T. Splenda or other no calorie sweetener
¼ tsp. baking soda
¼ tsp. salt
¼ cup (23g) paleo flour
½ cup (70g) all-purpose flour
1 scoop (32.2g) Core Nutritionals PRO vanilla crème
1 container (150g) Okios triple zero banana greek yogurt
2 oz (56g) light cream cheese, softened
Preheat oven to 350° F. In a small mixing bowl, mash bananas with a fork until smooth and creamy with small lumps. Add softened butter and stir to combine. Mix in egg, vanilla extract and Splenda until smooth. Fold in dry ingredients: salt, baking soda, paleo flour, all-purpose flour and protein powder.
Lightly spray a 9×9 glass baking dish with non-stick spray. Smooth batter into pan and bake for 13-15 minutes in a preheated oven until toothpick comes out clean. Let cool on a baking rack while you prepare the frosting.
In a small bowl, mix softened cream cheese and greek yogurt well until smooth. Spread on top of bars and cut into 9 equal sized bars. Store bars in refrigerator for up to 3 days.
Serving Size: 1 bar
124 calories, 3.8g Fat, 14.5g Carbohydrates, 7.2g Protein