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Skinny pumpkin-banana bars with cream cheese frosting. Lower calorie and dairy-free!
For the bars:
Preheat the oven to 350ºF and grease a 9×13 inch baking pan.
Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy.
Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into your greased baking pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it. Let cool completely before frosting.
For the frosting:
Combine the dairy-free cream cheese and vegan margarine in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!