2 extra-ripe med. bananas, peeled
2 c. all-purpose flour
1 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 (8 oz.) can crushed pineapple, undrained
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla extract
1/4 c. maraschino cherries, drained, halved

Puree bananas (should have 1 cup). Combine flour, sugar, baking soda, salt and cinnamon in large bowl. Add bananas, pineapple with juice, eggs, oil and vanilla. Mix until well blended. Stir in cherries. Pour in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool 30 minutes. Spread with creamy vanilla frosting. Makes 36 bars.

CREAMY VANILLA FROSTING:

1/4 c. butter
3 to 4 tbsp. milk
3 c. powdered sugar
1 tsp. vanilla extract

Heat butter and milk until butter melts. Remove from heat. Gradually stir in powdered sugar; add vanilla. Beat until smooth.