Cookie Recipes
Bananas Foster Bars
Yield: 16 (2 inch) bars
Ingredients
Bars
- 1/2 cup (1 stick) butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg
- 1 tablespoon dark rum or 1 teaspoon rum extract
- 1 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup bananas, diced
- 1/2 cup (2 ounces) pecans or walnuts, chopped
Frosting
- 2 tablespoons unsalted butter (room temperature)
- 4 ounces cream cheese, softened
- 4 tablespoons light brown sugar, packed
- 1 teaspoon rum or pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 to 2 cups confectioners’ sugar, sifted
Instructions
Bars
- Heat oven to 350 degrees F (175 degrees C). Lightly butter and flour a 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 a 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 a large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat 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.
Notes
* For a thicker bar, use an 8 inch square pan.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin.