Banana Chocolate Chip Bars with Penuche Frosting

I know it's been ages since I've posted a recipe.  Thank you for your patience.  I have been enjoying my break from recipe testing and have kept myself more than busy with teaching and empowering people on how to live a healthier life.  I love and I mean LOVE doing this and meeting new people, hearing their stories and actually helping them heal.  It's an incredible feeling to know that by small means on my part, I can change a person's life for the better. If you want to know more about what I do, click here.

Anyway, on to the recipe.  I've had this stewing in my mind for a couple of weeks, and finally had a chance to make it. My boys absolutely loved it!

Banana Chocolate Chip Bars with Penuche Frosting

2 cups mashed bananas (~4 or so bananas)
3 eggs
1 cup sugar (or coconut sugar)
2/3 cup brown sugar (or coconut sugar)
1 cup oil of choice (canola or coconut oil)
2 cups GF flour blend
1 teaspoon salt
1 teaspoons cinnamon (if you want it really cinnamon-y try 2 teaspoons)
1 teaspoon baking soda
2 teaspoons baking powder
1 cup dairy free chocolate chips

Directions
Preheat oven to 350F.  Grease a half sheet pan (13x18x1) and set aside.

Mix together the banana, eggs, sugar, and oil.

In a separate bowl, combine flour blend, salt, cinnamon, baking soda, and baking powder.  Add the dry ingredients into the wet ingredients and mix well.

Fold in chocolate chips and pour the batter into the greased pan.

Cook at 350F for 30 minutes.  Cool completely before frosting (recipe below).

Penuche Frosting

3/4 cup dairy-free margarine (1 1/2 sticks)

1 1/2 cups brown sugar (or coconut sugar)

1/4 cup + 2 tablespoons dairy-free milk (almond or coconut milk)

3- 3 1/2 cups powdered sugar

Directions

Melt butter over medium heat in a saucepan, add in the brown sugar and heat for about 2 minutes.  Add in the milk and cook until the mixture boils.  Remove from heat and let the mixture cool until it is lukewarm (I'm not patient, so I stuck it in the fridge for a few minutes...just don't forget about it).

Once cooled to lukewarm, gradually whisk (I used an electric mixer) in the powdered sugar, until the desired consistency is reached.

This post was shared on Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not, Want Not Wednesdays, and Gluten Free Fridays.