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) |
GLAZE
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