AmericanDessertBar
Banana Split Bars
A dessert bar recipe from Baking Yesteryear — B. Dylan Hollis, p.219.
Synced from myBrain/food_and_recipes/transcribed/baking_yesteryear/BY - Banana Split Bars.md
Cook time35 min
Servings9x13-inch pan
Serving size1 bar
Effortweeknight
Oven350°F
01
Ingredients
- 1 cup (250g) mashed banana (~2 ripe bananas)
- 2 large eggs, beaten
- 1 cup (200g) granulated sugar
- 1 can (8 oz/227g) crushed pineapple (with juice)
- 1 tsp vanilla extract
- 2 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup (115g) butter, melted
- 1/2 cup (85g) chopped maraschino cherries
- 1/4 cup (55g) butter, softened
- 3 tbsp whole milk
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
02
Directions
- 1
Bar: Heat the oven to 350°F; grease a 9x13-inch pan. In a large bowl, mash the banana, then beat in the eggs, sugar, pineapple with its juice, and vanilla. Combine the flour, baking soda, salt, and cinnamon and beat in. Beat in the melted butter, then mix in the cherries. Turn into the pan and bake 30–35 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then finish on a rack.
- 2
Frosting: Melt the butter and milk together over low heat until uniform. Off the heat, whisk in the powdered sugar and vanilla. Spread over the cooled cake and cut into bars.
Source details
- Attribution
- Baking Yesteryear — B. Dylan Hollis, p.219
- Origin year
- 1980
- Source type
- cookbook
- Transcribed
- 2026-08-08
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