Use firm, ripe (not brown or green but yellow) bananas for this cookie treat. It has a cookie crust, a luscious creamy banana center, and a streusel top. These are great served warm.
Ingredients
For Crust
- ½ cup (115 g) packed brown sugar
- ½ cup (60 g) Bob’s Red Mill tapioca flour
- 1 cup (125 g) Bob’s Red Mill white or brown rice or sorghum flour
- ½ teaspoon (1.2 g) ground cinnamon
- ½ teaspoon (2.3 g) baking powder
- Dash of salt
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) water
For Filling
- 5 ripe medium bananas, sliced
- ¼ cup (50 g) superfine sugar
- ½ teaspoon (1.2 g) ground cinnamon
- 1 cup (235 ml) unsweetened pineapple juice
- ¼ cup (60 ml) water
- 3 tablespoons (24 g) cornstarch
For Streusel Topping
- ¼ cup (30 g) Bob’s Red Mill tapioca flour
- ¼ cup (30 g) Bob’s Red Mill brown or white rice or sorghum flour
- ½ 2 cup (115 g) packed brown sugar
- ½ teaspoon (1.2 g) ground cinnamon
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (15 ml) water
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4). To make the crust
- Place all crust ingredients in a food processor. Blend until dough forms into a ball. Press dough into a greased 9 x 13-inch (23 x 33-cm) baking pan. To make the filling
- Toss the banana slices with the sugar and cinnamon. Spoon bananas onto cookie crust.
- In a saucepan whisk together the pineapple juice, water, and starch. Cook over medium heat until bubbly, stirring occasionally. Pour over banana mixture. To make the streusel topping
- Place topping ingredients in a food processor and pulse until mixture resembles crumbs. Sprinkle over top of banana mixture.
- Cover pan with aluminum foil. Bake for about 40 minutes. Let cool slightly and cut into bars while warm.
