BANANA CINNAMON SHORTBREAD BARS

Filed under Desserts

Ingredients
Crust:
1 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla
2 cups flour
1 teaspoon ground cinnamon

Filling:
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

Frosting:
1/2 cup butter, softened
3 ounces cream cheese
3 cups powdered sugar
1 teaspoon cinnamon
2 teaspoons vanilla
1-2 tablespoons milk

Directions
Preheat oven to 350 degrees. 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 bowl occasionally. Beat in the 2 cups flour and 1 teaspoon cinnamon.   Press crust mixture evenly onto the bottom of an ungreased 9x13-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 the filling, in another large bowl beat the 1/2 cup butter on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and 1/4 teaspoon salt. Beat until combined, scraping bowl occasionally. Add eggs, mashed bananas, milk, and 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 chopstick inserted in the center comes out clean. Cool completely in pan.

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. Gradually beat in 3 cups powdered sugar and 1 teaspoon cinnamon. Beat in 2 teaspoons vanilla and milk to make a frosting of spreading consistency. Frost bars before cutting into squares. To store bars, place in a single layer in an airtight container.  Store in the refrigerator for up to 3 days.

Let's Dish
Honestly, most baked banana desserts taste the same to me.  Baking with bananas results in a very similar cake-like texture, whether you're making bread, bars, cake or cookies.  So when I saw the shortbread crust on these banana bars, I knew they were going to stand out from the crowd.  Not only do I love the look of these bars, with their 3 distinct layers, but the buttery crust with the banana cake and cinnamon cream cheese frosting is a perfect combination.  Yes, the crust is an extra step, but totally worth it.  It's what makes these bars special.  They didn't last long around here!

Who Dished It Up First
Adapted from the 2011 Better Homes & Gardens Christmas Cookies issue.