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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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May 18, 2012

'BOTW': Apricot Banana Bars

Betty Crocker's Apricot Banana Bars is my 'Best of the Web' recipe for this week.  Just a glance at the photo had me drooling.  I can't wait to try them out!

If you have a recipe you would like featured here, email it to me with a photo and if it's featured, I'll link back to your blog.  If you don't have a blog, I'll let everyone know who and where it's from!
TheWifeOfADairyman {at} gmail {dot} com

photo and recipe courtesy Betty Crocker

Apricot Banana Bars via Betty Crocker

1  jar (12 oz) apricot preserves (1 cup plus 2 tablespoons)
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal® all-purpose flour
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Apricot Glaze
1 1/2 cups powdered sugar
2 tablespoons reserved apricot preserves
1 tablespoon water

·         Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Reserve 2 tablespoons of the preserves for Apricot Glaze.
·         In large bowl, mix brown sugar and butter. Stir remaining preserves, the vanilla and eggs into brown sugar mixture. Stir in remaining bar ingredients until dry ingredients are moistened. Spread in pan.
·         Bake about 30 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth and spreadable.
·         Spread glaze over warm bars; cool. For bars, cut into 10 rows by 5 rows.

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