Sunday, June 29, 2014

Banana Cinnamon Shortbread Bars

An amazing Banana Cinnamon Bar starting with a buttery shortbread crust, then filled with a delicious banana filling and topped off with a perfect topping made with a cinnamon cream cheese frosting. Talk about yumm.. I love recipes that have ingredients that are usually in your pantry, and this recipe is exactly that..If this bars don't make your mouth water than I do not know what will, easy recipe that everyone will enjoy!!! Glad I found this one...

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups mashed banana
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup butter, softened
  • 3 ounces cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1-2 tablespoons milk
  1. Preheat oven to 350 degrees.
  2. For crust, in a large bowl beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add granulated sugar and the 1/2 teaspoon vanilla. Beat until well combined, scraping bowl occasionally.
  4. Beat in the 2 cups flour and 1 teaspoon cinnamon.
  5. Press crust mixture evenly onto the bottom of an ungreased 9x13-inch baking pan.
  6. Bake in the preheated oven for 15 to 20 minutes or until light brown. Cool completely in pan on a wire rack.
  7. For the filling, in another large bowl beat the 1/2 cup butter on medium to high speed for 30 seconds.
  8. Add brown sugar, baking soda, cinnamon, and 1/4 teaspoon salt. Beat until combined, scraping bowl occasionally.
  9. Add eggs, mashed bananas, milk, and 1 teaspoon vanilla. Beat until combined.
  10. Beat in the 2 cups flour.
  11. Spread filling over cooled crust in pan.
  12. Bake in the preheated oven for 40 to 45 minutes or until a wooden chopstick inserted in the center comes out clean. Cool completely in pan.
  13. For the frosting: In a large bowl, combine 1/4 cup butter and cream cheese. Beat with an electric mixer on medium to high speed until combined and fluffy.
  14. Gradually beat in 3 cups powdered sugar and 1 teaspoon cinnamon.
  15. Beat in 2 teaspoons vanilla and milk to make a frosting of spreading consistency.
  16. Frost bars before cutting into squares.
  17. To store bars, place in a single layer in an airtight container. Store in the refrigerator for up to 3 days.

Who dished it up first: Adapted from the 2011 Better Homes & Gardens Christmas Cookies issue.

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