Gluten free banana coconut bars

I have a family of banana snobs.   Once one shows the tiniest brown spot, it’s left for the fruit flies to feast on.  That’s ok though because I’ve never met a banana I didn’t like, brown spots and all!  In sticking with the gluten free kick I’m on at the moment I had to come up with a way to save 2 big bad boys rotting away in my fruit bowl.      I added coconut to these but if you don’t like coconut then omit.  I know a girl who doesn’t like coconut. I think she’s wierd. Here’s what I came up with.

Gluten free banana coconut bars

1/2 cup coconut oil/butter (in solid form)

1/2 cup softened butter

1 cup splenda (or real stuff)

1 cup sugar

1 cup light coconut milk

2 tsp vanilla

1 1/2 cups brown rice  flour

3/4 cup potato flour

3/4 cup soy flour

2 tsp baking soda

2 tsp salt

1 cup grated coconut (I used sweetened but only because that’s all I had and next time I will toast it)

Mush your bananas until creamy.  If like me you’ve moved to the other side of the world and have all of your kitchen gadgets on a slow boat over the ocean…then try this nifty banana smooshing trick.   Slice into thin pieces, place in a bowl and microwave until soft.   You can even use this trick if your bananas aren’t  super ripe like everyone keeps telling you they have to be.  Now all  you have to do is stir the hot microwaved bananas into the rest of your wet ingredients again until creamy.  Of course if you’re lucky enough to have a blender then go for it!  Now add your dry ingredients, stir just until blended and poor into a sheet cake pan.    Bake at 350 until firm to the touch, let cool, slice, eat!

This would also be yum with chocolate chips, or almond extract and chopped almonds, or raisins and rum extract or……you get it.

What other tricks do you have for someone with no kitchen appliances?