I first made this bar cookie in 1996,  adapted from a recipe in a Pillsbury Classic cookbook.  It’s very good, not too rich and stays moist for several days.


  • 1 egg
  • 1/2 cup light brown sugar
  • 1/2 cup peach preserves (I used my homemade preserves)*
  • 1/2 cup mashed banana (one medium)
  • 1/2 tsp. vanilla
  • 1/4 cup margarine, melted
  • 1/2 cup plus 2 Tblsp. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease a 9×9 pan.

No electric mixer needed – in a medium bowl whisk the egg, then stir in  brown sugar, peach preserves, mashed banana, melted margarine and vanilla.

In a separate small bowl, whisk together the flour, baking powder, baking soda and salt.  Stir into the banana mixture just until the dry ingredients are incorporated.  Stir in chopped nuts.

Pour into a greased 9×9 pan.  Bake @ 350 degrees F for approximately 30 minutes until cake tests done when a tester is inserted in the center.

Cool in the pan on a wire rack.

Cut into 8 bars. 

*Missouri Peach Preserves