This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Summer in the Country!
Click to view all six recipes shared.
Frosted Tropical Banana Bars
Shared by Lane McLoud of Siloam Springs, Arkansas, this dessert won first place at the state fair!
1/2 c. butter, softened
1-1/2 c. sugar
2 eggs, room temperature
8-oz. container plain yogurt
1-1/2 t. vanilla extract
2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1 ripe mango, pitted, peeled and mashed
2 ripe bananas, mashed
1/2 c. sweetened flaked coconut
Garnish: toasted coconut
In a large bowl, blend margarine and sugar; add eggs, yogurt and vanilla. Sift together flour, baking soda and salt; gradually add to margarine mixture. Stir in mango, bananas and coconut. Spread into a 15" x 10" jelly-roll pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 20 to 25 minutes, until a toothpick comes out clean. Cool completely. Spread frosting over top; sprinkle with toasted coconut, if desired. Store in refrigerator. Cut into bars to serve. Makes 3 dozen.
Frosting:
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
2 t. vanilla extract
1/2 c. sweetened flaked coconut
3-3/4 c. powdered sugar
Beat cream cheese, butter and vanilla together in a large bowl. Gradually beat in powdered sugar to a smooth consistency. Stir in coconut.
