Apricot Banana Bars Recipes

Steps:

• Preheat oven to 350 degrees.
• Cream the margarine and brown sugar.
• Blend in the preserves, eggs and vanilla.
• Sift together the flour, baking powder, soda and salt.
• Add alternately with the bananas, mixing well after each addition.
• Stir in nuts.
• Pour into a greased 13 x 9 inch baking pan.
• Bake 35 to 40 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Reserve 2 tablespoons of the preserves for Apricot Glaze.
• In large bowl, mix brown sugar and butter. Stir remaining preserves, the vanilla and eggs into brown sugar mixture. Stir in remaining bar ingredients until dry ingredients are moistened. Spread in pan.
• Bake about 30 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth and spreadable.
• Spread glaze over warm bars; cool. For bars, cut into 10 rows by 5 rows.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.