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| 3 Tasse | all-purpose flour |
| 2 Tasse | sugar |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | vanilla extract |
| 2 Tasse | Diced fresh bananas (about 2 med.) |
| 1 Tasse | walnuts chopped |
| 1 | Jar (10 oz) maraschino cherries, drained & halved |
| 1 Dose | (8 oz) crushed pineapple; undrained |
| 3 gross | Eggs slightly beaten |
| 1 Tasse | vegetable oil |
| 1/4 Tasse | butter softened |
| 1 1/2 Tasse | sugar powdered |
| 1 Teelöffel | Milk (up to 2) |
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Clarion Ledger Recipes, 11/19/97
Heat oven to 350*. Grease and flour a 15x10x1 jelly roll pan. In a large bowl, combine flour, sugar, soda, cinnamon and salt. Stir to blend. Add diced bananas, walnuts, cherries and pineapple. In a separate bowl, combine eggs, oil and vanilla. Stir into flour mixture until flour is completely moistened. Pour batter into prepared pan. Bake 30-35 min. Remove from oven and cool 10 min. While bars are cooling, beat together butter, powdered sugar and milk to make a spreadable frosting. Spread frosting evenly over bars and allow to cool completely. Cut into bars. Makes 48 servings.
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