Ingredients
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
Preparation
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.
