Good Eating Monday: Frosted Banana Bars!
Today's Good Eating recipe is one great for using up those bananas that got ripe too fast: Frosted Banana Bars! I don't know about you, but I have stages for bananas: Stage 1: slightly green to just barely ripe and no spotting on peel: eat plain. Stage 2: more ripe, but not squishy with only a slight amount of spotting on peel: slice on cereal or use in gelatin. Stage 3: squishy ripe and heavily spotted peel: use in baking muffins, quick breads or something. Now Hubby will eat a Stage 2 banana plain. I won't. But nobody in my house eats Stage 3! This recipe calls for a jelly roll pan, which is either a 10 x 15 or 12 x 17 size baking pan with a 1" high side wall. I have a couple I use for baking cookies on. They make good cookie sheets, too, so not a waste to have on hand. This is a pass-along recipe given to me by my friend, Paula, who said these bars were popular whenever she took them to a pot-luck. A good picture of what Banana Bars look l...