Banana Cranberry Bars Recipes

BANANA-CRANBERRY BARS

Steps:

• Preheat oven to 400°F. Coat an 8 x 8-inch baking pan with cooking spray.
• Put butter, brown sugar and banana in a food processor and process until smooth. Add oats, flour and baking powder and pulse until blended. Add zest, juice and cranberries and pulse until a smooth batter forms with bits of cranberry throughout.
• Spread batter in baking pan and smooth top with a wooden spoon. Bake until firm and golden brown, about 35 to 40 minutes. Cool completely before cutting into 8 bars.

BANANA CRANBERRY BARS

Steps:

• Spray a 13x9 pan with cooking spray and preheat the oven to 325 degrees. In a large bowl smash your bananas with a fork. Add cake mix, cranberries, butter, eggs and water. Beat at low speed until combined then at medium speed for 1 minute. Put batter in sprayed pan and top with pecans.
• Bake 20-30 minutes or until edges are light golden brown. Cool completely before removing them from the pan. If you would like sprinkle them with powdered sugar.

BANANA-CRANBERRY BARS

Steps:

• Preheat oven to 400°F Coat an 8 x 8-inch baking pan with 1 spray of cooking spray.
• Put butter, brown sugar and banana in a food processor and process until smooth. Add oats, flour and baking powder and pulse until blended. Add zest, juice and cranberries and pulse until a smooth batter forms with bits of cranberry throughout.
• Spread batter in baking pan and smooth top with a wooden spoon. Bake until firm and golden brown, about 35 to 40 minutes. Cool completely before cutting into 8 bars.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

BANANA CRANBERRY DESSERT

Steps:

• Sprinkle 1 cup wafer crumbs in an 8-in. square dish coated with cooking spray. In a bowl, combine the milk, lemon juice and vanilla. Pour over crumbs and spread to cover. Sprinkle with pecans. , In another bowl, combine the bananas, cranberries and sugar. Spread over pecans. In a large bowl, beat the cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit layer. Sprinkle with remaining wafer crumbs. Refrigerate until chilled.

FROSTED BANANA BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.

BANANA CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

LEFTOVER CRANBERRY SAUCE BARS

Steps:

• Preheat oven to 325* F Grease a 9-inch square baking pan. Combine flour, rolled oats, brown sugar, and cinnamon in a food processor and pulse 2 or 3 times until blended. (if you do not have a food processor, use a hand pastry blender) Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. (Or use your hand pastry blender.) Remove 1 1/2 cups of the crumb mixture and set aside. Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan. Drop teaspoons of the cranberry sauce evenly over the crust, then spread it gently with the back of the spoon to cover the crust. Sprinkle reserved crumbs evenly over the jam layer. Bake until the top is lightly browned, 50 - 55 minutes. Transfer to a rack and let cool until firm, about 2 hours (or chill until firm). Using a sharp knife, cut into 12 squares. Store in an airtight container at room temperature for up to 3 days.