Bananas Foster Bars Recipe

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 cheesefrosting? These are sure to please even the most sophisticated palate.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 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


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 andrum. Mix to combine.

In small bowl, whisk together flour, baking sodabaking powdercinnamon, 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.

Yield: 16 (2-inch) bars

Note: For a thicker bar, use an 8-inch square pan.

Bananas Foster Bars Recipe Photo © 2009 America’s Dairy Farmers, licensed to, Inc.