Instructions

• Take the 12 oz cream cheese out of the fridge to come to room temperature. Preheat the oven to 350°F. Line an 8-inch pan with parchment paper and press in the prepared crust (or leave the pan bare for crustless bars).
• If you want to use a water bath to help prevent cracking (optional), have an extra baking pan ready; you will fill it about halfway with water and place it on the lower oven rack before baking.
• In a blender, food processor, or with an electric mixer, combine 1 cup mashed banana, the room-temperature cream cheese, 1/2 cup sweetener, 1 tablespoon cornstarch (or 4 tablespoons almond flour), 1 1/2 teaspoons vanilla extract, and the optional 1/4 teaspoon cinnamon. Blend until smooth—do not over-blend (over-blending can contribute to cracking).
• Pour or spread the mixture evenly into the prepared 8-inch pan, smoothing the top.
• Place the pan on the middle oven rack. If using the water bath, place the extra pan filled about halfway with water on the lower rack now.
• Bake at 350°F for 25 minutes.
• When the 25 minutes are up, close the oven door, turn off the heat, and leave the bars in the turned-off oven for 10 minutes without opening the door.
• Remove the pan from the oven and let the bars cool completely at room temperature (do not put them into the fridge while hot).
• Once cooled, loosely cover with a cloth towel and refrigerate for a few hours or preferably overnight to firm up.
• Slice and serve. Store leftovers in the refrigerator or freezer.