Bar:
1 c. sugar
¾ c. butter, softened
½ c. brown sugar, packed
½ c. sour cream (not low-fat)
2 eggs
1 c. ripe bananas (2 to 3 medium)
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c. chopped pecans
Frosting:
¾ c. butter
4 Tbsp. shortening
3½ c. powdered sugar, sifted
½ tsp. lemon powder (from Bakers) or fresh lemon zest
1 tsp. vanilla
1 to 2 tsp. orange marmalade (optional)
Heat oven to 350°. Combine sugar, butter and brown sugar and mix together. Then add sour cream and eggs and beat until smooth. Add bananas and vanilla. Continue mixing until blended. Add remaining ingredients: flour, baking powder, baking soda and salt. Beat until well blended; add nuts. Spread batter into a 15x10x1" jellyroll pan. If you want smaller bites, you can use an 18" jellyroll pan. Bake for 20-25 minutes until toothpick comes out clean.
For frosting: Combine powdered sugar, zest or lemon powder, vanilla and butter until smooth. Add orange marmalade, if desired. If too thick add a little cream. Frost bars. Icing will harden up as it cools in refrigerator. Store in refrigerator.
1st Place, Bar Cookies, Cherry Boyd, Culver.