| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookies, And, Bars |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
|
Stick; (1/4 c.) margarine |
| 1/2 |
c |
Solid shortening |
| 1 |
c |
Sugar |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Vanilla |
| 2 |
|
Extra Large Eggs |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Milk |
| 1 |
c |
Ripe banana; mashed |
|
|
Nuts; chopped (optional) |
INSTRUCTIONS
TOPPING
BATTER
Combine topping ingredients and mix until crumbly, set aside. Cream
together shortening and sugar. Add lemon juice, vanilla and eggs; mix well.
Stir dry ingredients together, add alternately with milk to the creamed
mixture. Add bananas (and chopped nuts, if desired) and mix well. Spread in
greased (or sprayed) 9 x 13 inch pan. Sprinkle with topping. Bake at 350
degrees for about 45 minutes or until done. Cool on wire rack, cut into
squares.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 17, 1998
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