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For School or Office Lunch : Banana Split Bars Are Moist and Flavorful

September 07, 1989

For a quick, totable dessert that can go from freezer to lunch box and is perfect for school or the office, try Banana Split Bars.

The combination of fruits--ripe bananas baked in a cake-like batter with tangy crushed pineapple and some maraschino cherries for extra taste and color--creates a moist, dense texture.

A creamy vanilla frosting completes the sweet combination.

BANANA SPLIT BARS

2 extra-ripe medium bananas, peeled

2 cups flour

1 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 (8-ounce) can crushed pineapple, undrained

2 eggs

1/2 cup oil

1 teaspoon vanilla

1/4 cup maraschino cherries, drained and halved

Creamy Vanilla Frosting

Puree bananas to make 1 cup. Combine flour, sugar, soda, salt and cinnamon in large bowl. Add bananas, pineapple with juice, eggs, oil and vanilla.

Mix until well blended. Stir in cherries. Pour into greased and floured 13x9-inch baking pan. Bake at 350 degrees 30 to 35 minutes. Cool 30 minutes. Spread with Creamy Vanilla Frosting. Makes 36 bars.

Creamy Vanilla Frosting

1/4 cup butter or margarine

3 to 4 tablespoons milk

3 cups powdered sugar

1 teaspoon vanilla

Heat butter and milk until butter melts. Remove from heat and stir in powdered sugar and vanilla. Beat until smooth.

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