Apricot Banana Bars Recipes

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APRICOT-BANANA BARS



Apricot-Banana Bars image

Get set to have these delicious apricot-banana bars ready in 45 minutes! Warm bars spread with apricot glaze - a delectable dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 50

Number Of Ingredients 14

1 jar (12 oz) apricot preserves (1 cup plus 2 tablespoons)
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups powdered sugar
2 tablespoons reserved apricot preserves
1 tablespoon water

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.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 55 mg

APRICOT OAT BARS



Apricot Oat Bars image

Provided by Giada De Laurentiis

Time 1h47m

Yield 24 bars

Number Of Ingredients 13

Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT BANANA BREAD



Apricot Banana Bread image

Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. -Betty Hull, Stoughton, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf(16 slices).

Number Of Ingredients 12

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1/4 cup buttermilk
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 197mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT BANANA SQUARES



Apricot Banana Squares image

Several years ago Great-Grandma passed away and I inherited her collection of handwritten recipes. This is one of those receipes. Another use for ripe bananas.

Provided by PaulaG

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup margarine
1 cup brown sugar, packed
1 (10 ounce) jar apricot preserves
2 eggs, beaten
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 339.6, Fat 11.9, SaturatedFat 1.9, Cholesterol 35.2, Sodium 285.8, Carbohydrate 56.9, Fiber 1.4, Sugar 31.8, Protein 3.8

APRICOT-DATE BARS



Apricot-Date Bars image

A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really nice with a cup of tea or coffee. Store in a tightly sealed container.

Provided by Jan Mowbray

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h40m

Yield 49

Number Of Ingredients 10

1 ¾ cups quick-cooking oats
1 ½ cups all-purpose flour
1 ½ cups packed brown sugar, divided
¾ tablespoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ¼ cups pitted and chopped dates
1 ¼ cups chopped dried apricots
1 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  • Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  • Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  • Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  • Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  • Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 16.9 g, Cholesterol 7.5 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 88.4 mg, Sugar 11.2 g

APRICOT JAM BARS



Apricot Jam Bars image

Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.

Provided by DREVILFROG

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 stick butter
½ cup white sugar
1 large egg
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups apricot jam, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
  • Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
  • Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
  • Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
  • Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 46.8 g, Cholesterol 43 mg, Fat 13 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.3 g, Sodium 253.7 mg, Sugar 27.7 g

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