Camping Recipe | Ronald Reagan Monkey Bars

Monkey Bar Recipe | President Reagan's Favorite Treat


Try out some of the favorite foods of our President's - past and present .  You can check this great list at compiled by the editors at

A fun way to celebrate President's Day is to throw a potluck and have everyone bring their favorite Presidents favorite meal.  If I were invited I bring the monkey bars -   this delicious Monkey Bar recipe, according to the article at was a favorite of President Ronald Reagan.  This version is packable and great for a make-ahead treat for camping and RV trips.  Tast like a super moist bananna nut bread and for a richer flavor use the dark rum instead of apple juice.

Monkey Bar Ingredients
    •    1/2 cup raisins
    •    1 1/2 tablespoons dark rum or apple juice
    •    1 cup all-purpose flour
    •    1/2 teaspoon baking powder
    •    1/2 teaspoon baking soda
    •    1/4 teaspoon salt
    •    3/4 cup packed brown sugar
    •    1/4 cup butter, softened
    •    1/2 cup mashed ripe banana
    •    3 tablespoons low-fat buttermilk
    •    1 teaspoon vanilla extract
    •    2 large egg whites
    •    1/3 cup chopped walnuts
    •    Cooking spray
    •    1 tablespoon powdered sugar

    1.    Preheat oven to 350°.
    2.    Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
    3.    Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
    4.    Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.
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