Moist Banana Pecan Bars with Brown Butter Glaze

This banana pecan bars recipe puts a bananas-foster twist on Ina Garten’s beloved pecan squares. A buttery shortbread base topped with a warm caramel-banana-pecan layer makes these bars simple to prepare and irresistible to serve.

Although it’s still technically summer, the cool mornings and evenings hint that fall is approaching. I love summer, but shorter days and rainy Pacific Northwest weather put me in the mood for baking comforting treats. These banana pecan bars are perfect for that seasonal shift: familiar pecan-square flavors brightened by banana and warm spice.

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A reader recently asked for something easier than pecan pie for the holidays, and Ina Garten’s pecan squares came to mind. I wanted a slightly different flavor profile, so I added a bananas foster-inspired layer for a layered bar cookie that’s both nostalgic and new.

Do these banana pecan bars contain corn syrup?

No. The caramel-pecan layer uses honey and brown sugar instead of corn syrup to achieve a sticky, pecan-pie-like topping.

What ingredients do I need?

• Unsalted butter
• Granulated sugar
• Large eggs (you’ll use the yolk for the crust)
• Vanilla extract
• Salt
• All-purpose flour
• Bananas (not required to be overly ripe)
• Ground cinnamon
• Dark rum
• Banana liqueur
• Honey
• Brown sugar (dark brown preferred)
• Heavy whipping cream
• Pecans

Let’s make these pecan pie bars!

Preheat the oven and line an 8×8 baking pan with parchment paper, leaving an overhang to lift the bars out easily after baking. Don’t skip the parchment since the filling is sticky and the overhang makes removal simple.

The first layer is a buttery shortbread crust. Cream room-temperature butter with granulated sugar until light, then beat in the egg yolk, vanilla, and salt until fluffy. Add the flour in two additions and mix until a soft dough forms.

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The dough can be sticky; dust your hands lightly with flour if needed, then press the dough evenly into the prepared pan, creating a small edge around the sides. Bake the crust briefly and let it cool on a wire rack while you prepare the banana and pecan-caramel layers.

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How to make the bananas foster layer

You don’t need overripe bananas for this—two medium bananas mashed will work. Combine mashed bananas with cinnamon, dark rum, and banana liqueur. This mixture gives a subtle bananas-foster flavor without fuss.

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How to make the easy pecan caramel topping

The pecan caramel comes together quickly on the stovetop. Melt butter with brown sugar and honey in a heavy-bottom saucepan over low heat. Once melted, increase the heat to medium-high and boil for three minutes while stirring. Remove from heat, then carefully stir in the heavy cream (the mixture may bubble up) and fold in the coarsely chopped pecans.

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Spread the banana mixture evenly over the slightly cooled shortbread crust, leaving a small margin at the edge. Pour the warm pecan-caramel topping over the bananas and return to the oven. Bake until the filling is set around the edges— the center may still jiggle slightly but will firm up as it cools.

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Remove the pan from the oven and cool on a wire rack. Once cooled, wrap the pan in plastic wrap and refrigerate until fully chilled. Use the parchment overhang to lift the bars from the pan, then slice into squares and serve.

Can I double this recipe?

Yes. The recipe doubles well and can be baked in a 9×13-inch pan. Increase baking time as needed until the filling is set around the edges.

What is the best way to store pecan bars?

Store the bars refrigerated in an airtight container or wrapped individually in plastic wrap. They will keep in the refrigerator for up to one week and freeze well for up to three months—wrap tightly before freezing.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Banana Pecan Bars. I love seeing your creations—thank you for baking along!

More recipes perfect for fall baking

• Coconut Pecan Tart
• Pumpkin Caramel Spice Bars
• Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
• White Chocolate Pecan Pie

If you make this recipe (or any recipe from two sugar bugs), please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and I LOVE hearing from you!

Yield: 16 Bars

Banana Pecan Bars

This banana pecan bars recipe is a spin on Ina Garten’s pecan squares. With a buttery shortbread crust and a simple caramel banana pecan topping, these bars are easy and scrumptious.

Prep Time
20 minutes

Bake Time
40 minutes

Total Time
1 hour

Ingredients

Shortbread Base

• ½ cup unsalted butter, room temperature (1 stick/113g)
• 3 tablespoons granulated sugar (43g)
• 1 large egg yolk
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup plus 2 tablespoons all-purpose flour (140g)

Banana layer

• 2 medium bananas, mashed (approx. 218g)
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons dark rum (8mL)
• 1 ½ teaspoons banana liqueur (8mL)

Banana Pecan Topping

• ½ cup unsalted butter (1 stick/113g)
• ¼ cup honey (85g)
• ¾ cup brown sugar (150g)
• 1 tablespoon heavy cream (15mL)
• 1 ¼ cup pecans, coarsely chopped (180g)

Instructions

1. Shortbread base: Preheat oven to 350°F and line an 8×8 baking pan with parchment paper, leaving an overhang.
2. In a stand mixer with the paddle attachment, or using a hand mixer, beat the butter and granulated sugar on medium-high until light, about 3 minutes. Scrape down the bowl.
3. Add the egg yolk, vanilla, and salt; mix 2–3 minutes until fluffy.
4. Add the flour in two additions and mix on low until just combined.
5. Press the dough into the prepared pan, making a slight edge. If sticky, lightly dust hands and dough with flour.
6. Bake for about 15 minutes, until the crust is set but not browned. Cool on a wire rack while preparing the banana and pecan layers.
7. Banana Layer: In a medium bowl, mash bananas with cinnamon, rum, and banana liqueur. Set aside.
8. Caramel Pecan Topping: In a heavy-bottom saucepan, melt butter, honey, and brown sugar over low heat, stirring. Bring to a boil over medium-high and simmer 3 minutes, stirring constantly. Remove from heat and carefully stir in the heavy cream, then the pecans (mixture may bubble).
9. Spread the banana mixture over the slightly cooled crust, leaving a small margin. Pour the pecan-caramel topping over the bananas and bake 20–25 minutes more, until the filling is set at the edges.
10. Remove from oven and cool completely. Wrap the pan and refrigerate until cold. Lift out with parchment, slice into bars, and enjoy.

Notes

Store leftovers wrapped or in an airtight container in the refrigerator for up to one week. The bars also freeze well—wrap tightly or place in an airtight container before freezing. Recipe adapted from Ina Garten’s Pecan Squares.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 246
Total Fat: 18g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 55mg
Sodium: 43mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 17g
Protein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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