Ingredients
For the Crust
- 2 sticks (16 Tablespoons) of butter, unsalted and softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the filling
- 1 stick (8 tablespoons) of butter, unsalted and softened
- 2 1/2 cups light brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp salt
- 3 extra large eggs
- 4 medium ripe bananas, mashed
- 2–3 Tbl rum (you can use just 1 if you don’t want it real ‘rummy’ tasting)
- 1 tsp pralines ‘n cream extract or vanilla bean extract
- 2 1/4 cups flour
Brown Sugar Rum Crème Frosting
- 1 stick, 8 Tablespoons, unsalted butter, browned and cooled (I recommend using Plugra or a European butter)
- 8 ounces softened mascarpone
- 4 ounces cream cheese, softened
- 1 tsp rum
- 2–4 Tbl Heavy Cream
- 1/2 tsp vanilla bean extract
- 4 cups confectioner’s sugar
Instructions
- Preheat the oven to 350F. Line a 13×9” pan with foil leaving a 1” rim above (this will help with removing it from the pan later).
Assemble the crust:
- In a bowl, beat the butter with an electric mixer on high for a minute or until light and fluffy.
- Add in the sugar and vanilla. Beat until well combined, scraping the bowl down occasionally.
- Add in the flour, cinnamon, and salt just until combined. The mixture will be crumbly.
- Dump the mixture into the ungreased pan and press down evenly. Bake for 15-20 minutes or until the crust is a light brown. Set the pan on a wire rack to cool while you make the filing.
Make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium for a minute. Add in the brown sugar, baking soda, and salt and beat until well combined, scraping the bowl occasionally. Add in the eggs, bananas, rum, and extract; mix well.
- Add in the flour and mix just until combined. Remove from the mixer attachment and finish mixing the rest with a spoon. Don’t overbeat, just mix until it’s combined. Spread over the crust and bake for 40-45 minutes or until the center comes out clean with tested with a wooden skewer. Cool on a wire rack until completely cooled.
Make the frosting:
- In the bowl of a stand mixer fitted with the whip attachment, add the browned butter, mascarpone, and cream cheese. Beat on high for 2 minutes or until the mixture becomes light and fluffy.
- Add in confectioner’s sugar 1 cup at a time mixing on low. Once all the sugar is in, add in the rum and extract and mix well. Add in the heavy cream to thin it out just slightly to make it more of a spreadable consistency.
Assemble
- When the bars are cooled completely, grab the foil and lift the entire dessert out. Place on a serving platter and gently remove the foil. I was able to just tug it in half and pull both sides out.
- Spread the frosting on top. If you have extra…BONUS! This frosting stores beautifully in the fridge.
- Using a clean, sharp knife, cut into squares.
