Tuesday, September 8, 2015


I shared Friend Dorothy's Rhubarb Dream Dessert a few days ago. The other dessert she had "just-in-case" were some Banana Bars. She wanted to make sure everyone had something to "just-in-case" anyone didn't like rhubarb. Most of us took a little of each.

I didn't ask her where she had gotten the recipe. This one was written on a card and it looked like she had made them many times. The bars were a delicious combination with the sweet rhubarb dessert. She had already cut them into sections and removed them from the jelly roll pan.


1/2         cup butter
1-1/2      cup sugar
2            eggs
3/4        cup sour cream or buttermilk (Dorothy said she adds enough milk to 1 tablespoon of lemon juice to make 3/4 cup...even though the recipe sour cream, I think it means sour milk)
2           ripe bananas, mashed
2           teaspoons vanilla
scant 2 cups flour
1/2        teaspoon salt
1            teaspoon baking soda

Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan.

Cream the butter and sugar.

Add the eggs and sour milk.

Add the bananas and vanilla.

Add the flour, salt, and baking soda.

Pour into a jelly roll pan and bake for 25 minutes.

Frost with a powdered sugar frosting.

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