| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | And, Bars, Cookies | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1/3 | c | All-purpose flour |
| 1/4 | t | Cinnamon |
| 1/2 | Stick, 1/4 c. margarine | |
| 1/2 | c | Solid shortening |
| 1 | c | Sugar |
| 1 | t | Lemon juice |
| 1/2 | t | Vanilla |
| 2 | Extra Large Eggs | |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1 1/2 | c | All-purpose flour |
| 1/3 | c | Milk |
| 1 | c | Ripe banana, mashed |
| Nuts, chopped optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 543
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 1.6mg
Sodium: 459.6mg
Potassium: 94.3mg
Carbohydrates: 128.3g
Fiber: 1.6g
Sugar: 84.5g
Protein: 6.6g