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Banana Cinnamon Shortbread Bars

This "triple-threat" dessert starts with a buttery macadamia nut shortbread cookie crust, banana bread center and cinnamon creamcheese frosting!!

Posted By: Amy Kristy
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Prep Time: 10 | Cook Time: 65 | Ready In: 75
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US Metric
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped macadamia nut


  • 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

Order Great Desserts From Hawaii's Favorite Restaurants - An incredible collection of enticing dessert recipes from Hawaii's favorite restaurants. From Kakaako Kitchen's Pumpkin Bread, Kilauea Lodge's Portuguese Bread Pudding, to The Prince Court Restaurant's Chocolate Macadamia Nut Pie, Roy's Poipu Bar Apple Volcano, and Chai's Island Bistro Chocolate Pyramid and many more.

Cooking Process:


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.