or 50 seconds.
Add cookie crumbs to melted butter. Stir
ell. Stir flour mixture into banana mixture and beat on medium
For the bars:
Cream butter & sugar until
1. Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.t.
n the preheated oven until cookie base is partly cooked, 8
re evenly distributed in cookie dough.
Press cookie dough evenly into
3 by 9\" pan Mix cookie crumbs,butter and sugar until
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. In a bowl, mix the butter and honey until smooth. Add the cashews, oats, muesli, flour and bananas and mix well. Fold in the egg white. Pour onto the tray and form into an 8 x 12 inch rectangle. Bake for 25 mins, until lightly browned and firm to the touch. Allow to cool for 10 mins, then cut into 20 equal bars.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Drizzle over the bars and allow to cool.
combine condensed milk and mashed banana; pour evenly over crust.
onfectioners' sugar.
Spread over bars.
Store in fridge.
Preheat oven to 325\u00b0F. Line an 8x4 inch loaf pan with parchment paper.
In a blender, puree banana, sugar, honey, oil, vanilla and egg. Gradually add flour. Transfer to a large bowl and mix in Brazil nuts, oatmeal and 1/2 tsp salt until combined. Transfer to prepared pan and bake for 20 mins, until lightly browned.
While still warm, cut into 10 pieces. Let cool completely before removing from pan.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In a 13 x 9-inch baking pan, melt margarine in oven.
Sprinkle crumbs over margarine.
In small bowl, combine sweetened condensed milk and bananas.
Pour evenly over crumbs.
Top with remaining ingredients.
Press down firmly.
Bake 25 to 30 minutes or
until lightly browned.
Cool.
Chill.
Cut into bars.
Store, covered, in refrigerator.
Makes 24 to 36 bars.
f desired.
Cut into bars.
Store loosely covered at
Preheat the oven to 350 degrees F (175 degrees C).
Mix cake mix and pudding mix together in a large bowl by hand. Add oil; mix well. Mix in egg. Add banana and mix until combined. Stir in chocolate chips and nuts until evenly distributed. Spread into a 9x13-inch baking pan.
Bake in the preheated oven until golden brown, puffed, and slightly soft to the touch, about 25 minutes. Place on a cooling rack until set, at least 10 minutes.
lour a 13x9 pan.
Bars:.
Combine the flour, sugar
br>Gently stir in the banana by hand until just combined
reamed mixture alternately with the banana mixture, mixing well.
Stir
Cream shortening and sugar.
Beat in egg yolks.
Add banana. Sift all dry ingredients; add alternately with sour cream to banana mixture.
Stir in flavoring.
Fold in beaten egg whites and nuts.
Pour into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for about 25 minutes, or until done in center.
Cut into bars while warm.
Ice with a powdered sugar icing.
Makes 3 dozen.
Bars: In a large bowl cream
Preheat oven to 350 degrees.
Combine flour, baking powder and salt.
Cream together butter and sugar until light and fluffy.
Beat in egg.
Blend in banana, then flour mixture.
Stir in chocolate and butterscotch chips.
Spread evenly in greased and floured pan (I used 9x9 for fluffier bars).
Bake 20-25 minutes.
Test with toothpick.
Cool for 15 minutes.
Cut into bars.
Enjoy!