Banana Cream Swirl Bars
Not even sure what I should call these, but I’ve landed on BANANA CREAM SWIRL BARS! I really don’t know what got in to me the other day but I started craving caramelized bananas and that turned into this incredible dessert. These are perfectly creamy, sweet but not too sweet, and they have a granola butter swirl so really what more can you ask for?!
Crust -
1 cup oats
1 cup all purpose gluten free flour
1/4 tsp. baking soda
1/4 cup room temp. butter
1/2 cup plain greek yogurt
1/4 cup coconut sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Filling -
2 tsp. coconut oil
2 bananas sliced
1/2 tsp. cinnamon
1/2 cup plain greek yogurt
4 oz. cream cheese
1 tbsp. vanilla extract
1 tbsp. maple syrup
Instructions -
Preheat oven to 350°F. Place all ingredients for the crust in a food processor and mix until it is well combined. Place the dough in a parchment lined 8x8 baking dish. Spread out evenly and press down with your hands. Bake the crust for 30 minutes and then sit aside to cool.
Place yogurt, cream cheese, vanilla, 1/4 tsp. cinnamon, maple syrup in a large bowl and mix together with a hand mixer. Blend about 1 minute until it gets a little fluffy. Place a skillet over medium heat on the stove top and heat up the coconut oil. Place the banana slices in the skillet and sprinkle with 1/4 tsp. cinnamon. Let simmer for about 2 minutes on each side. They will smell heavenly!
Once the crust has completely cooled pour in the yogurt filling and spread out evenly with a spatula. Take the granola butter and drizzle about four lines in the pan. Use a toothpick to swirl it into the yogurt filling. Take the banana slices and gently press them into the mixture, spreading out evenly. Place the pan in a freezer for about 30 minutes, not much longer - you don’t want it frozen solid. Take out of the freezer and cut into squares, makes 16. Enjoy immediately or place in the refrigerator until you are ready to eat them!