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Category: Bars
Prep Time: Cook Time: Total Time:
Bars:
1/2 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1 tbsp dark rum or 1 tsp rum extract
1 cup flour
1/8 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup bananas, diced
1/2 cup (2 oz) pecans or walnuts, chopped
Frosting:
2 tbsp unsalted butter at room temperature
4 oz cream cheese, softened
1/4 cup light brown sugar, packed
1 tsp rum or vanilla extract
1 tsp cinnamon
1 to 2 cups confectioners sugar, sifted
Pecan halves for garnish
Bars: Preheat oven to 350. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
Frosting: In large bowl, combine butter, cream cheese, sugar and extract , beating until light and fluffy. Add cinnamon and 1 cup confectioners sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. If desired, top each square with a pecan half.
*For a thicker bar, use an 8-inch square pan.
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BANANAS FOSTER BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Bars:
1/2 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1 tbsp dark rum or 1 tsp rum extract
1 cup flour
1/8 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup bananas, diced
1/2 cup (2 oz) pecans or walnuts, chopped
Frosting:
2 tbsp unsalted butter at room temperature
4 oz cream cheese, softened
1/4 cup light brown sugar, packed
1 tsp rum or vanilla extract
1 tsp cinnamon
1 to 2 cups confectioners sugar, sifted
Pecan halves for garnish
Bars: Preheat oven to 350. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
Frosting: In large bowl, combine butter, cream cheese, sugar and extract , beating until light and fluffy. Add cinnamon and 1 cup confectioners sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. If desired, top each square with a pecan half.
*For a thicker bar, use an 8-inch square pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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