BARS:

3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. oil
2 tsp. vanilla
2 c. (2 med.) diced bananas
1 c. chopped nuts
1 c. maraschino cherries, halved
3 eggs, slightly beaten
8 oz. can crushed pineapple, undrained

GLAZE:

1/4 c. butter, softened
1 1/2 c. powdered sugar
1 to 2 tbsp. warm milk

Heat oven to 350 degrees. Grease and flour 15x10x1 inch jelly roll pan. Lightly spoon flour into large bowl. Combine all bar ingredients; stir until blended. Spread evenly into prepared pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean.

In a small bowl, combine all glaze ingredients, adding just enough milk for desired glaze consistency. Spread over warm bars; cool completely. Cut into bars and store in refrigerator. Yield: 48 bars.