Graphic artist/Photographer Carrie Snyder is always so gracious about trying new recipes and sharing the delicious outcome with our staff at the office.
Last week she brought in some Banana Bars that were not only delicious but a tad bit unusual with their hint of cinnamon and cloves taste usually reserved for spice cakes.
The combination was perfect - just enough to let you know the spices were there and subtle enough not to interfere with the excellent overall texture and flavor that still let the banana stand out as the main attraction.
I also liked the frosting route she decided to follow - one of less instead of more - which was enough to accent but again not overpower the other competing flavors.
She said the key to less frosting is simply adjusting and reducing the amount of ingredients in the powdered sugar based topping.
It should also be pointed out that that the credit on the recipe card goes to Lisa Kolrud, a family friend of Carrie's from Fargo.
Thank you Carrie and Lisa.
Can't wait to whip up a batch myself.
Until next time, from my kitchen to yours, happy baking!
Cream: ½ cup (solid) Crisco, 2 bananas , and add two eggs.
2 cups flour
1 ½ cups sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
½ tsp. cloves
Alternately add ½ cup milk and dry ingredients into creamed mixture.
Spread in greased jelly roll pan and bake at 350 degrees for 15 minutes or longer, until the top springs back to the touch.
1 to 2 tbsp. melted butter
Add about 2 cups of powdered sugar and hot water, one tablespoon at a time, until desired spreading consistency. Add vanilla and almond extract to taste.