Bananas Foster Bars

Bananas Foster 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


  • 2 tablespoons unsalted butter, at 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


  1. Bars: Heat oven to 350 degrees F (175 degrees C). Lightly butter and flour 9-inch square pan*.
  2. In large bowl, beat together butter and sugar with electric mixer until creamy.
  3. Add egg and rum; mix to combine.
  4. In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture.
  5. Mix in bananas and pecans; stir to incorporate.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
  8. Remove pan to a wire rack to cool completely.
  9. Frosting: In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy.
  10. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
  11. Spread frosting immediately over cooled bars.
  12. Cover and store bars in refrigerator for up to 3 days.
  13. When ready to serve, cut bars into 2-inch squares.

Yield: 16 (2-inch) bars

* For a thicker bar, use an 8-inch square pan.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin.