Why I Love This Recipe
This recipe has been a favorite of our whole family for many years. I found it in a Bar Cookie Recipe Book from the Occident Flour Company years ago. It is an easy way to use up those ripe bananas and is a hit with young and old alike. I also like to frost these bar cookies with maple frosting. If you double the recipe it is just right for a half sheet baking pan (with sides).
Ingredients You'll Need
½ cup soft butter (or shortening)
1 cup granulated or brown sugar
2 ripe bananas – mashed
1/3 cup buttermilk (or 1/3 cup milk + 1 teaspoon lemon juice)
1 ½ cups all-purpose flour
1 teaspoon soda
½ teaspoon salt
3 Tablespoons soft butter,
½ cup sugar,
1/3 cup flour,
¼ teaspoon nutmeg.
3 Tablespoons butter
3 Tablespoons hot water
3 cups powdered sugar
1/4 teaspoon maple flavoring
Beat together with mixer until thick: butter, brown sugar and eggs.
Add mashed bananas and buttermilk and mix together for a few seconds.
Add and mix in flour, soda and salt until well blended but do not over beat.
(If you are in a hurry, you can put all ingredients in mixing bowl and stir until well blended but do not over beat.)
Pour into greased and floured 13” x 9” cake pan.
Mix together butter, sugar, flour and nutmeg and sprinkle over top.
Bake at 350 degrees for 20 – 25 minutes or until slightly brown on top and tests done.