Banana Rum Bars With Cinnamon Rum Frosting Recipes

BANANA RUM BARS, WITH CINNAMON-RUM FROSTING

Steps:

• 1. Preheat oven to 350. For crust: in a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until well combined, scraping bowl occasionally. Beat in the flour, cinnamon, and salt. Press crust mixture evenly into the bottom of an ungreased 9 x 13" baking pan. Bake in preheated oven for 15 to 20 minutes or until light brown. Cool completely in pan on a wire rack.
• 2. For Filling: in another large bowl, beat butter on med. to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Add eggs, bananas, rum, and vanilla. Beat until combined. Beat in the flour. Spread filling over cooled crust in pan.
• 3. Bake in the preheated oven for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Frost uncut bars with Cinnamon Rum Frosting. Cut into bars.
• 4. CINNAMON RUM FROSTING: In a large bowl, combine butter and cream cheese. Beat until combined and fluffy. Gradually beat in powdered sugar and cinnamon. Beat in vanilla and enough rum to make a frosting of spreading consistency.

BANANA RUM FROSTING

Steps:

• Cream the butter, powedered sugar, and banana.
• Add the coffee, vanilla, whipping cream, and rum. Whip until well blended.
• Thin with additional whipping cream only if necessary until of a spreading consistency.
• Spread on assembled cake.

BANANA BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
• Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.
• Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

BANANA RUM CAKE WITH CAPTAIN MORGANS SPICED RUM CREAM CHEESE FROSTING RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Prepare 9×13 pan with butter and flour. Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine. Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined. Pour into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in comes out with moist crumb. Allow to cool. In the bowl of a stand mixer combine cream cheese and butter. On medium speed beat until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting. Frost the cake. Serve and enjoy!

BANANAS IN BROWN SUGAR AND RUM

Steps:

• Peel bananas, and carefully cut in half lengthwise.
• In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
• Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
• Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
• Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
• Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.