Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Salt |
| 1 cup | Oil |
| ¼ cup | Butter or Margarine, soften |
| 1½ cup | Powdered Sugar |
| 2 teaspoons | Vanilla |
| 2 cups | Bananas, diced (2 medium) |
| 1 cup | Walnuts |
| 1 cup | Marachino Cherries, halfed |
| 3 | Eggs, slightly beaten |
| 8 ounces | Crushed Pineapple, undraine |
| 1½ tablespoon | Warm Water |
BARS
GLAZE
*** Bars ***
Grease and flour a 10x15 jelly roll pan. Spoon the flour lightly into a cup and measure off. In a large bowl combine all ingredients and stir until blended. Spread in pan. Bake 30-40 minutes in a preheated 350oF oven until toothpick comes out clean.
*** Glaze ***
Combine all ingredients and add enough milk to make a spreading constitancy.
Take bars out and spread with glaze. Let cool and cut into 48 bars.
Store in the refrigerator.
Source: "The Yankee Kitchen" 03-29-93 (#1) [Mrs. L.]