[SWEET] - Monkey Bars

2 c. flour

1 ½ c. sugar

¾ c. brown sugar (packed)

1 cube (½ c.) butter, softened

1 c. thinly sliced ripe bananas (about 2 sml.)

¾ c. shredded coconut

¾ tsp. salt

½ tsp. baking powder

1 tsp. baking soda

1 ½ tsp. cinnamon

½ c. real sour cream

1 egg

1 tsp. vanilla

Heat oven to 350 degrees (325 for glass pan). In a large mixing bowl, combine flour, sugar, brown sugar and butter; mix at low speed with electric beaters until crumbly. Press 1 ½ cups crumb mixture into ungreased 13x9-inch pan. Reserve ½ cup of crumb mixture for topping. To remaining mixture add the rest of the ingredients; beat for 1 minute at medium speed until well blended. Carefully spread over crumb crust. Sprinkle with reserved crumbs. Bake for 30 – 40 minutes until golden brown. Cool. Cut into bars.

Makes 2 – 3 dozen.

(Note: Can omit the coconut if needed, and it still bakes up fine.)

Inspired by my friend Mary Steinaker's recipe for Banana Bars. When she first made these for me, I was immediately struck by the delicate texture and then the beautiful flavors of banana, a bit of coconut, and just a hint of spice (which I’ve tweaked a bit in my version).