SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Banana-Rum Bars

Yield: 36 bars
Prep 35 mins Bake 350°F 55 mins
Banana-Rum Bars
Ingredients
  • 1 cup  butter, softened
  • 1/2 cup  granulated sugar
  • 1/2 teaspoon  vanilla
  • 2 cups  all-purpose flour
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  salt
  • 1/2 cup  butter, softened
  • 2 cups  packed brown sugar
  • 1 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 3 eggs
  • 1 1/3 cups  mashed bananas
  • 1 tablespoon  rum or 1 tablespoon milk and 1/8 teaspoon rum extract
  • 1 teaspoon  vanilla
  • 2 cups  all-purpose flour
  • 1 recipe Cinnamon-Rum Frosting
Directions

1. Preheat oven to 350 degrees F. For crust, in a large bowl beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 teaspoon vanilla. Beat until well combined, scraping sides of bowl occasionally. Beat in the 2 cups flour, cinnamon, and the 1/2 teaspoon salt. Press crust mixture evenly onto the bottom of an ungreased 13x9x2-inch baking pan.

2. Bake in the preheated oven for 15 to 20 minutes or until light brown. Cool completely in pan on a wire rack.

3. For filling, in another large bowl beat the 1/2 cup butter on medium to high speed for 30 seconds. Add brown sugar, baking soda, and the 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Add eggs, mashed bananas, rum, and the 1 teaspoon vanilla. Beat until combined. Beat in the 2 cups flour. Spread filling over cooled crust in pan.

4. Bake in the preheated oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely in pan on a wire rack.

5. Frost uncut bars with Cinnamon-Rum Frosting. To serve, cut into bars.

From the Test KitchenTO STORE:
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Cinnamon-Rum Frosting
Ingredients
  • 1/2 cup  butter, softened
  • 1 3 ounce package cream cheese, softened
  • 3 cups  powdered sugar
  • 1 teaspoon  ground cinnamon
  • 2 tablespoons  vanilla
  • rum or milk, as needed
Directions

1. In a large bowl combine butter, and cream cheese. Beat with an electric mixer on medium to high speed until combined and fluffy. Gradually beat in powdered sugar and ground cinnamon. Beat in vanilla and enough rum or milk to make an icing of drizzling consistency.

Nutrition Facts (Banana-Rum Bars)
  • cal. (kcal) 259,
  • Fat, total (g) 12,
  • chol. (mg) 47,
  • sat. fat (g) 7,
  • carb. (g) 40,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 25,
  • pro. (g) 2,
  • vit. A (IU) 340,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 28,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 173,
  • Potassium (mg) 64,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.