HUMMINGBIRD BARS

HUMMINGBIRD BARS image

I make this every Christmas for cookie swap - my family and friends request them all year long. I have been making them 20+ years.

Provided by Carol Parkhurst

Time 1h

Number Of Ingredients 17

Ingredients

3 c all purpose flour
2 c sugar
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 c oil
2 tsp vanilla extract
2 c diced bananas
1 c pecans or walnuts, chopped [optional]
1 1/2 c maraschino cherries, halved
3 eggs, slightly beaten
1 8 oz, can crushed pineapple, undrained
glaze:
1/4 c margarine, softened
1 1/2 c powdered sugar
1-2 Tbsp warm milk
1 tsp vanilla extract

Steps:

1. Soray a 15x10 jelly roll pan with cooking spray. Preheat oven to 350 degrees.
2. Combine all the bar ingredients and mix well. [I originally forgot to include the 8 oz. can of pineapple, undrained]. Pour and spread evenly in the 15x10 pan. Bake for 30-40 minutes or until toothpick inserted comes out clean.
3. Combine all glaze ingredients, adding enough milk for a glaze consistency. Spread over warm bars. Cool completely. Cut into your desired sized bars.

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