- 1 cup mashed banana (2 large bananas)
- 12 oz cream cheese, vegan if desired
- 1/2 cup sweetener of choice (see above for options)
- 1 tbsp cornstarch (or 4 tbsp almond flour)
- 1 1/2 tsp pure vanilla extract
- optional 1/4 tsp cinnamon
- optional crust (two recipes are listed above)
Line an 8-inch pan with parchment paper. Press in your crust (or make the bars crustless). Bring cream cheese to room temp. Preheat the oven to 350 F. If you have an extra baking pan, fill it about halfway with water and place on the lower rack of your oven. (This step helps prevent cracking but can be skipped.) Blend all remaining ingredients. Don’t over-blend, which can also cause cracking later. Smooth the mixture evenly into the 8-inch pan. Place on the oven's middle rack. Bake 25 minutes. Leave the oven door completely closed but turn off the heat and let the bars sit in the turned-off oven another 10 minutes. Remove, and let cool completely. (Don’t skip. Putting them hot into the fridge would cause—you guessed it!—cracking.) I recommend refrigerating a few hours or overnight (loosely covered with a cloth towel), during which time they firm up considerably. Slice and serve. Store leftovers in the fridge or freezer.View Nutrition Facts
Calories: 84kcal