Hummingbird bars

Yield: 1 Servings

Measure Ingredient
3 cups All-purpose flour
2 cups Sugar
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
2 teaspoons Vanilla extract
2 cups Diced fresh bananas (about 2 med.)
1 cup Walnuts; chopped
1 \N Jar (10 oz) maraschino cherries, drained & halved
1 can (8 oz) crushed pineapple; undrained
3 larges Eggs; slightly beaten
1 cup Vegetable oil
¼ cup Butter; softened
1½ cup Powdered sugar
1 teaspoon Milk (up to 2)


Clarion Ledger Recipes, 11/19/97 Heat oven to 350*. Grease and flour a 15x10x1 jelly roll pan. In a large bowl, combine flour, sugar, soda, cinnamon and salt. Stir to blend. Add diced bananas, walnuts, cherries and pineapple. In a separate bowl, combine eggs, oil and vanilla. Stir into flour mixture until flour is completely moistened. Pour batter into prepared pan. Bake 30-35 min. Remove from oven and cool 10 min. While bars are cooling, beat together butter, powdered sugar and milk to make a spreadable frosting. Spread frosting evenly over bars and allow to cool completely. Cut into bars. Makes 48 servings.

Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Nov 19, 1997

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