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ham cracker crumbs. Pat into 13 x 9 x 2 inch pan. Beat the following in an electric mixer for 15 minutes: egg, 2 sticks margarine, and 2 c. powdered sugar. Spread over crust, then place sliced bananas on top. Spread can of pineapple (drained) over bananas. Cover with Cool Whip, sprinkle with nuts and decorate with cherries. For best results, refrigerate overnight.
Banana jam bread
(Liz Tole)
1/2 c. margarine
1 c. sugar
2 eggs (or substitute)
1 c. ripe bananas
11. lemon juice
1T. baking powder
1/21. salt
1/2 c. jam (blackberry is especially good)
1 c. chopped pecans
2 c. all-purpose flour
Cream margarine, add sugar and eggs then beat until smooth and creamy, add bananas and lemon juice. Stir, combine flour, baking powder and salt, add to creamed mixture stirring until just moist. Stir in jam and nuts. Spoon batter into 2 greased and floured loaf pans. Bake 350 degrees for 50 minutes or until done.
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