Banana Bliss Bars with Butter-Rum Icing

Preheat your oven to 350°F.
Line a 15x10-inch baking pan with foil, ensuring that the foil extends over the edges, and grease the foil.
In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
Add sugar, baking powder, baking soda, and salt, then beat until well combined, scraping the bowl as needed.
Incorporate the egg, mashed bananas, sour cream, and vanilla.
Stir in the flour and almonds.
Spread the batter evenly in the prepared pan.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Allow the bars to cool in the pan on a wire rack.
Spread the Butter-Rum Icing over the uncut bars.
Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.
If desired, garnish with banana chips.
Yields: 48 servings (1 bar each)
Butter-Rum Icing:
In a medium bowl, beat 3 tablespoons softened butter with a mixer on medium speed for 30 seconds.
Beat in 1 1/2 cups powdered sugar, 1 tablespoon rum, and 1 teaspoon vanilla until smooth.
Gradually beat in an additional 1 1/2 cups powdered sugar and enough milk to reach the desired spreading consistency.