Bananas Foster Bars

Holiday Baking With A Regional Twist

(NAPSA) – Bakers everywhere are dusting off their rolling pins and gathering up their measuring cups. Every corner of the country has its own unique spin on holiday cookies and candies, with recipes that are often inspired by local ingredients or a reflection of traditions unique to the people who live there.

Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:

Bananas Foster Bars

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Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.
Makes6 2" Bars



  • 1/2 cup butter softened, 1 stick
  • 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 pecans chopped, or walnuts, 2 ounces


  • 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
  • 1-2 cups confectioners' sugar sifted



  • 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.


  • 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; overmixing 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.


Visit for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, 'Better Baking with Butter,' available to subscribers from Nov. 27 through Dec. 24.

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