[Banana Recipe] Bananas Foster Bars ~ how to make fluffy pancakes with mix

Bananas Foster is a classic dessert combining the flavors of bananas and rum. Here the classic dessert has been turned into a bar cookie. If you need to skip the alcohol, you may substitute rum extract. Pecans or walnuts provide a bit of crunchy texture, but they may be omitted if you are allergic. What bar cookie does not benefit from a cream cheese frosting? These are sure to please even the most sophisticated palate.
Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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
1/4 cup light brown sugar, packed
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted
Pecan halves for garnish
Preparation:

Make the Bars:
Preheat oven to 350 F. Lightly butter and flour 9-inch square pan (see Note).

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, then 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.

Make the 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 bar cookies. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. If desired, top each square with a pecan half.