Ingredients

Bars:

1/2 cup (1 stick) butter, softened

1 cup dark brown sugar, packed

1 egg

1 tablespoon dark rum or 1 teaspoon rum extract

1 cup flour

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup bananas, diced

1/2 cup (2 ounces) pecans or walnuts, chopped

Frosting:

2 tablespoons unsalted butter at room temperature

4 ounces cream cheese, softened

4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted

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Bananas Foster Bars

Yields 16 2-inch bars.

Bars:

Preheat oven to 350°F. 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 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.

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

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