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

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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.

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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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