My family devours this delicious, moist, rich, dairy-free, egg-free, and nut-free zucchini banana bread more quickly than I can bake it.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 cup butter, softened
- 1 ¾ cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 1 (21 ounce) can cherry pie filling
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
- Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners’ glaze when cool for sweeter bars. Let cool completely before cutting into bars.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 100 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I’m a cook at an assisted living center and our residents love this one!
I made two changes: added 1 tsp almond extract and sprinkled half a cup of thinly sliced almonds on the top. I think the almonds really enhanced the texture. My very picky teenager loved this.
This recipe didn’t come out well for me, I had to bake it extra long, nearly an hour, and then it got gooey and soggy in the bottom quicker so half of it had to be thrown away. I am chalking it up to user-error and no fault to the recipe at all!
I make this all the time and everyone loves it. The batter has a wonderful flavor so I sometimes use it in other recipes. To avoid mushy middle, use an 8 x 8 pan and use the surplus to make pretty mini-cupcakes with one cherry pushed down into each. Another tip I have is to spread plastic wrap sprayed with cooking oil over your first layer of batter to spread it evenly. just slide your fingers over the wrap to move the batter around. You can reuse the same piece of wrap to even out your cherries or top layer of batter.
I made this for a cookout. My friends loved it! I put the confectioners glaze on it. My friends thought they were fantastic
I make these in my coffee shop regularly using home made cherry pie filling. They always turn out great and sell out quickly!
This was really good. I was using a 10×15″ jelly roll pan so I increased the recipe by half. After reading the reviews, I decided to double the filling by combining a can of pie filling with a 28oz jar of sour cherries. Doing so reduced some of the overall sugar content. Was perfect. Lovely crisp top, delicious centre. 24 servings from a 9×13″ dish is pretty small servings. Out of my pan, I got 24 good-sized servings, could have stretch it to 28. I’ll make this one again. Good for dessert, snack or brunch.
Made mine with homemade blueberry
1c sugar and 3c flour with a little almond extract. It was good but super cakey in a 9×13 pan. Next time I will follow other suggestions and use a jelly roll pan and double the pie feeling. I made it with half the pan cherry and the other half blueberry. It was good, but will be perfect with the suggested changes.
I’ve made this same recipe since I was a kid. I used to make it weekly for Sunday morning coffee at church for my mom to take. It was always a hit! Tweak the recipe a little by putting 2/3rds the batter on the bottom of a jelly roll pan, not 9×13. Then smear on the cherry pie filling. With the rest of the batter drop random spoonfuls all over the top of the pie filling. Do not spread out. As it bakes it will spread leaving beautiful sections of cherry peaking out. When cooked drizzle with a powdered sugar glaze. So yummy!
This recipe was exactly what I was looking for, same taste as my mother used to make. They turn out beautiful when you really swirl the top batter with the fruit filling. Also awesome with lemon pie filling!
Easy and the kids loved it.
Hubby says best dessert ever. Made exactly as stated. Thanks so much!
Great recipe, and I agree with previous review of using 3 c. flour, and the almond extract – 1/2 to 1 tsp. I also used 2 cans of cherry pie filling (premium if you can find it, since it has more cherries). The glaze that I use is 1/2 c. powered sugar, 1/4 tsp. vanilla extract, 1/4 tsp almond extract, and 1 Tbsp. milk – then drizzle over the top. This recipe is also great with ice cream. Good stuff!
The batter for these bars is thick so “spreading” the top layer over the cherries was almost challenging for me. They came out pretty I thought. The texture is more like a coffee cake than bars in my opinion so for me this begs for a buckle type topping with toasted almonds for a bit of crunch. I am not a big fan of canned cherries but certainly could have used another fruit pie filling. These were ok.
Just like my Mom’s Cherry Squares. My mom added on can of sour cherries, drained, to the cherry pie filling. Yum
Made this for Labor Day Weekend, quick, simple,easy and delicious – MUST TRY!!!
This was very easy to make! Baked for 50 min and it was perfect! Next time I will try it with whole wheat flour and Splenda.
AMAZING!!! This is not only a delicious treat but incredibly easy to make. I will be make these over and over again 🙂
Very similar to a recipe I have used often. That recipe also called for the 3 cups of flour and only 1 cup sugar,plus 1 tsp almond extract. We make with cherry & blueberry pie filling together. Bake in a 10.5 x15.5 bar pan. I have used glaze or the powdered sugar. this is a big hit at anytime of the year!
My family loved these bars and my nine year old daughter had fun helping me make them!