hummingbird bars

(1 rating)
Recipe by
Carol Parkhurst
Wilton, NY

I make this every Christmas for cookie swap - my family and friends request them all year long. I have been making them 20+ years.

(1 rating)
yield 36 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For hummingbird bars

  • 3 c
    all purpose flour
  • 2 c
    sugar
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 1 c
    oil
  • 2 tsp
    vanilla extract
  • 2 c
    diced bananas
  • 1 c
    pecans or walnuts, chopped [optional]
  • 1 1/2 c
    maraschino cherries, halved
  • 3
    eggs, slightly beaten
  • 1
    8 oz, can crushed pineapple, undrained
  • glaze:
  • 1/4 c
    margarine, softened
  • 1 1/2 c
    powdered sugar
  • 1-2 Tbsp
    warm milk
  • 1 tsp
    vanilla extract

How To Make hummingbird bars

  • 1
    Soray a 15x10 jelly roll pan with cooking spray. Preheat oven to 350 degrees.
  • 2
    Combine all the bar ingredients and mix well. [I originally forgot to include the 8 oz. can of pineapple, undrained]. Pour and spread evenly in the 15x10 pan. Bake for 30-40 minutes or until toothpick inserted comes out clean.
  • 3
    Combine all glaze ingredients, adding enough milk for a glaze consistency. Spread over warm bars. Cool completely. Cut into your desired sized bars.
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