Bananas Foster Bars

  • Yield: 16 pieces


1/2cup (1 stick) butter, softened
1cup dark brown sugar, packed
1 egg
1tablespoon dark rum or 1 teaspoon rum extract
1cup flour
1/8teaspoon baking soda
1/2teaspoon baking powder
1teaspoon cinnamon
1/4teaspoon salt
1cup bananas, diced
1/2cup (2-ounces) pecans or walnuts, chopped
2tablespoons unsalted butter at room temperature
4ounces cream cheese, softened
4tablespoons light brown sugar
1teaspoon rum or pure vanilla extract
1teaspoon cinnamon
1 to 2cup confectioners' sugar, sifted


  1. Bars: Preheat oven to 350F. 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.
 *For a thicker bar, use an 8-inch square pan.
Recipe courtesy of the Wisconsin Milk Marketing Board