Bananas: Make sure to use ripe bananas as they are naturally sweeter (you can tell bananas are ripe when they have alot of brown spots or when their skin is dark brown).

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular sour cream instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Eggs: Eggs are necessary for binding the ingredients together, so make sure to add them in. Alternatively, if you wish to keep this recipe egg-free, you can either use aquafaba or an egg-replacer instead.

Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer (just note that the darker the color of the sugar used, the darker will be the color of the batter). If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Baking Soda: Baking soda is the only leavening agent in this gluten-free banana bars recipe, so make sure to add it in. Alternatively, you may use 2 teaspoons of baking powder instead if you prefer.

Walnuts: I like adding unsalted chopped walnuts for a bit of texture. You may also use other chopped unsalted nuts (such as almonds, cashews, macadamia nuts, or pistachios) if you prefer. Or, if you are allergic to nuts, you can leave them out instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed to get a very fine powder-like texture, and this fine texture is what helps the sugar dissolve completely to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Storing: To store these gluten-free banana bars, place them in an airtight container and store them in the refrigerator for up to 5 days. To freeze, wrap these banana bread squares in plastic wrap and them place in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen banana bars thaw overnight in the refrigerator before eating.