Ingredients
1
cup granulated sugar
1
cup mashed very ripe bananas (2 medium)
1/3
cup butter or margarine, softened
2
eggs
1
cup Gold Medal™ flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup chopped cashews
1/2
cup butter (do not use margarine)
3 1/4
cups powdered sugar
1
teaspoon vanilla
1
to 3 tablespoons milk
24
cashew halves, if desired
Preparation
Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix granulated sugar, bananas, 1/3 cup butter and the eggs until blended. Stir in flour, baking powder, baking soda and salt until combined. Stir in cashews; spread batter in pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 40 minutes.
In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown; remove from heat. Using spoon, gradually beat in powdered sugar. Stir in vanilla and the milk, 1 tablespoon at a time, until frosting is smooth and desired spreading consistency. Immediately spread over cooled bars. Score into 6 rows by 4 rows, making shallow cuts in frosting. Top center of each bar with cashew half, pressing in lightly. Cut bars on scored lines.
