{"id":713,"date":"2013-01-01T06:06:38","date_gmt":"2013-01-01T14:06:38","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=713"},"modified":"2013-01-01T06:06:38","modified_gmt":"2013-01-01T14:06:38","slug":"1990s-blog-banana-bars","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=713","title":{"rendered":"1990s blog: Banana Bars"},"content":{"rendered":"<p>Bananas are ubiquitous to most American kitchens. But often they ripen faster than they can be peeled and enjoyed as a snack, or on cereal, or in a fruit salad. Their blackening skins cause guilt feelings: We should not waste food! So they go into breads and sometimes, cookies. I used to make these Banana Bars a lot when the kids were around to gobble them up.<\/p>\n<p>Now, about mashing bananas. So many contemporary recipes call for &#8220;mashed bananas&#8221; to be added to a batter being mixed in a stand mixer. It&#8217;s my opinion that that mixer is going to do a heck of a better job of mashing the bananas than I am. Therefore, I only mash bananas enough to get an estimate of how many cups there are, then I let the mixer do the work.<\/p>\n<h2>Banana Bars<\/h2>\n<ul>\n<li>3\/4 cup margarine<\/li>\n<li>2\/3\u00a0cup sugar<\/li>\n<li>2\/3\u00a0cup brown sugar<\/li>\n<li>1 t vanilla<\/li>\n<li>1 egg<\/li>\n<li>1\u00a0cup lightly mashed bananas (about 2 or 3, this recipe is forgiving if you are not exact)<\/li>\n<li>2\u00a0cups flour<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>12 oz. package mini chocolate chips<\/li>\n<li>powdered sugar for sprinkling on top<\/li>\n<\/ul>\n<p>Cream the margarine and the sugars, add the vanilla and egg, then add the bananas. Mix well, until all big chunks of bananas are gone.<\/p>\n<p>Stir together the flour, baking powder, and salt, then add to the creamed mixture. Stir in the mini chocolate chips.<\/p>\n<p>Bake in a greased 15 1\/2\u2033x 10 1\/2\u2033 pan at 350\u00b0 for 25-30 minutes. Cool, then sprinkle with powdered sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"cookies\" alt=\"cookies graphic\" src=\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2012\/12\/cookies.gif\" width=\"73\" height=\"80\" \/><\/p>\n<p style=\"text-align: center;\"><em>Please refer to my <a title=\"Cookie Recipe Basics\" href=\"http:\/\/cooking.pfeist.net\/?p=642\">Cookie Recipe Basics<\/a> to make sure your cookies turn out!<\/em><br \/>\n<em> Read the <a title=\"1990s blog: Introduction\" href=\"http:\/\/cooking.pfeist.net\/?p=632\">introduction to my 1990s cooking blog<\/a> for background information.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bananas are ubiquitous to most American kitchens. But often they ripen faster than they can be peeled and enjoyed as a snack, or on cereal, or in a fruit salad. Their blackening skins cause guilt feelings: We should not waste &hellip; <a href=\"http:\/\/cooking.pfeist.net\/?p=713\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,12],"tags":[],"class_list":["post-713","post","type-post","status-publish","format-standard","hentry","category-199sblog","category-cookies"],"_links":{"self":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=713"}],"version-history":[{"count":4,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/713\/revisions"}],"predecessor-version":[{"id":717,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/713\/revisions\/717"}],"wp:attachment":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=713"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}