| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
36 |
Servings |
INGREDIENTS
| 3 |
md |
Bananas; extra-ripe, peeled |
| 1/2 |
c |
Butter or margarine |
| 3/4 |
c |
Brown sugar; packed |
| 2 |
|
Eggs |
| 1/2 |
c |
Apricot or peach preserves |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped pecans |
| 1 |
c |
Confectioner's sugar (up to) |
| 5 |
ts |
Lemon juice |
INSTRUCTIONS
GLAZE
Heat oven to 350 degrees. Grease a 13x9-inch baking pan. Puree bananas to
make 1-1/2 cups.
Cream together margarine and sugar. Add pureed bananas, eggs, preserves
and vanilla. Mix till well blended. (Mixture may appear curdled.)
Combine flour, baking powder, baking soda and salt. Add to banana mixture
and mix until well blended. Pour into prepared pan.
Bake at 350 degrees for 25-30 minutes.
Meanwhile, blend lemon juice into confectioner's sugar to make a smooth,
pourable glaze.
Immediately after removing pan from oven, drizzle glaze over top. Cool 5
minutes. Remove from pan and cut into 36 bars.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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