Ingredients Jump to Instructions ↓

  1. Bars:

  2. 1/2 cup (1 stick) butter, softened

  3. 1 cup dark brown sugar, packed

  4. 1 egg

  5. 1 tablespoon dark rum or 1 teaspoon rum extract

  6. 1 cup flour

  7. 1/8 teaspoon baking soda

  8. 1/2 teaspoon baking powder

  9. 1/4 teaspooon salt

  10. 1 cup bananas, diced

  11. 1/2 cup pecans or walnuts, chopped

  12. Frosting:

  13. 2 tablespoons unsalted butter at room temperature

  14. 4 ounces cream cheese, softened

  15. 4 tablespoons light brown sugar

  16. 1 teaspoon rum or pure vanilla extract

  17. 1 teaspoon cinnamon

  18. 1 to 2 cups confectioners sugar, sifted

Instructions Jump to Ingredients ↑

  1. Directions Bars: Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.

  2. In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.

  3. 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.

  4. 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.

  5. 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.

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


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