Apricot-Banana Bars
Ingredients
| 1 jar (12 oz) 1 cup plus 2 tablespoons | Apricot preserves (reserve 2 tbsp for glaze) | |
| 3/4 cup | 180 ml | Packed brown sugar |
| 1/2 cup | 120 ml | Butter or margarine, softened |
| 1 teaspoon | 5 ml | Vanilla |
| 2 | Eggs | |
| 2 cups | 480 ml | Gold Medal all-purpose flour |
| 3/4 cup | 180 ml | Mashed ripe bananas (about 2 medium) |
| 1/2 cup | 120 ml | Chopped pecans |
| 1 teaspoon | 5 ml | Baking powder |
| 1/2 teaspoon | 2.5 ml | Baking soda |
| 1/4 teaspoon | 1.3 ml | Salt |
| 1 1/2 cups | 360 ml | Powdered sugar (Apricot Glaze) |
| 2 tablespoons | 30 ml | Reserved apricot preserves (Apricot Glaze) |
| 1 tablespoon | 15 ml | Water (Apricot Glaze) |
Instructions
- 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.
Make With Gold Medal Flour
Tips from the Betty Crocker Kitchens:
- Tip 1: Bring a thermal container or carafe of your favorite hot coffee or tea, and enjoy these too-good-to-be-true bars as a dessert or an afternoon outdoors break.
- Tip 2: Top each bar with a pecan half immediately after spreading with Apricot Glaze. Because you won't have cut the bars yet, you'll need to approximate 10 rows by 5 rows of bars.