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| The most succulent dessert bars you'll ever have with a tropical flair that's simply decadent... |
Servings: (12)
Prep: 15 Mins.
Bake: 35-40 Mins.
INGREDIENTS
Wet:
1/4 cup unsalted butter, melted
1 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
Dry (sift):
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1 cup all-purpose flour
Add:
2 medium, ripe bananas, peeled and mashed
1 (8-oz. can) crushed pineapple, drained
1/2 teaspoon finely grated, lemon zest
Topping:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
METHOD
Preheat oven to 350 degrees. Spray with baking spray a dark
9 x 9 square pan with cooking spray; set aside.
In a medium bowl, use a hand mixer to combine melted butter
and 1 cup granulated sugar. Add beaten egg and vanilla extract; mix to combine (while
scraping sides of bowl) until light and fluffy.
Place a sieve over wet ingredients and sift cinnamon, salt,
baking powder and soda, and flour over dry ingredients.
Do not mix further until you add the mashed bananas, drained
pineapple and grated lemon zest. Using
a wooden spoon, mix batter just until these ingredients are incorporated.
Spread mixture evenly into prepared pan, gently tap to
release air bubbles.
In a small bowl, mix 1 tablespoon sugar and 1/2 teaspoon
cinnamon. Sprinkle evenly over top of batter mixture.
Bake for 35 to 40 minutes, just until cake tester comes out
clean (do not over bake or bars will be dry).
Remove pan from oven onto a baking rack and allow to cool in
pan for 30 minutes. Carefully cut into 12 even bars and place onto a serving
platter. Serve with a dollop of sweetened whipped cream. ~ Enjoy!
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