Allergy-Free Chocolate Chip Banana Bars

This wasn’t one of my better experiments. Oh, it tastes fine. But I have to figure out how to get it to firm up more, without the top getting any browner. Seriously, it was brown. But the inside was rather… oh, mushy? Not in a disgusting way, but it was definitely a… softer bar. Oh, and I even put it back in the oven for 10 more minutes at 400 degrees, covered with foil so that the top wouldn’t brown more… didn’t work. Mmm, I’ll work on it. ;D

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable shortening
1 tbsp Ener-G Egg Replacer + 1/4 cup warm water (= 2 eggs)
1/4 cup brown rice flour
1/4 cup garbanzo & fava flour
1/4 cup almond meal/flour
1/4 cup arrowroot starch/flour
1/2 cup wheat-free baking mix
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1 cup chocolate chips

Preheat the oven to 350 degrees. Grease a 9 x 13 inch glass pyrex and set aside.

In the bowl of an electric mixer, combine sugars, shortening, and egg replacer. Beat at medium speed until light and fluffy. Add flours, baking powder and soda, salt, and bananas. Beat at low speed until well blended, then add the chocolate chips.

Spread the batter evenly in the prepared pyrex. Bake for 20 to 30 minutes or until a slight impression remains when the bars are touched. Cool completely.