Cobana Bars

This recipe came from the Food section of the San Diego Tribune.  We like to call them, "Monkey Bars." I just stumbled across the recipe again and look forward to making it to put in the kids school lunches.


Cobana Bars

1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp instant coffee granules (I've actually used real ground coffee and it tasted ok. It should be finely ground.)
1/2 cup butter or margarine
1 cup granulated sugar
1 tsp. grated lemon peel (yellow part only)
3 eggs
1 cup mashed bananas (about 2 medium)
1/2 cup chopped nuts plus additional for topping.  (I usually substitute mini chocolate chips.)

Powdered sugar icing

1 1/2 to 2 Tbsp. hot water or milk
1 1/2 cups sifted powdered sugar
1/2 tsp. vanilla

To make bars:
Preheat oven to 350 degrees.
Combine flour, baking powder, salt and coffee.
Combine butter and sugar in separate bowl and blend until fluffy. 
Add lemon peel; beat in eggs.
Add flour mixture alternately with mashed bananas.
Stir in chopped nuts (or chocolate chips)
Cool in pan until slightly warm.
Spread with powdered sugar icing.  Sprinkle additional nuts over icing if desired.

To make icing:

Add hot water or milk to powdered sugar and mix until frosting is of good consistency.  Stir in vanilla
Spread over slightly warm bars.  Cut into squares.

Note:  Use real butter or stick margarine.  Do not use reduced-fat spreads.  Their higher water content may yield unsatisfactory results.