Banana-Rum Bars This homemade bar is like a mash-up of banana bread and a classic dessert bar recipe. Spread cinnamon-rum frosting over your cooled rum bars for a double dose of happy hour goodness. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 12, 2018 Print Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 55 mins Total Time: 35 mins Yield: 36 bars Jump to Nutrition Facts Ingredients 1 cup butter, softened ½ cup granulated sugar ½ teaspoon vanilla 2 cup all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon salt ½ cup butter, softened 2 cup packed brown sugar 1 teaspoon baking soda ¼ teaspoon salt 3 eggs 1 ⅓ cup mashed bananas 1 tablespoon rum or 1 tablespoon milk and 1/8 teaspoon rum extract 1 teaspoon vanilla 2 cup all-purpose flour 1 recipe Cinnamon-Rum Frosting Cinnamon-Rum Frosting ½ cup butter, softened 1 3 ounce package cream cheese, softened 3 cup powdered sugar 1 teaspoon ground cinnamon 2 tablespoon vanilla rum or milk, as needed Directions Preheat oven to 350°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. Bake in the preheated oven for 15 to 20 minutes or until light brown. Cool completely in pan on a wire rack. 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. 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. Frost uncut bars with Cinnamon-Rum Frosting. To serve, cut into bars. Cinnamon-Rum Frosting 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. TO STORE: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Print Nutrition Facts (per serving) 259 Calories 12g Fat 40g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 259 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 47mg 16% Sodium 173mg 8% Total Carbohydrate 40g 15% Total Sugars 25g Protein 2g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 64mg 1% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.