I Did Not Know You Could Make This With Bananas!
0 Comment
Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
I have a confession to make. I think it will come as quite a surprise given that I’ve raised two kiddos. I don’t like bananas… and my kids have never eaten a banana. I know, it’s shocking. Bananas have such a funny texture and I just can never eat them. I’ve tried many times because they are so high in potassium and I know that’s really good for a person, but the texture! I just could never get over the texture.
I have another confession. This will come especially shocking givne my first confession… I love banana flavored things. Banana pudding, banana bread (with butter melting on top!). Absolutely delicious. That’s why I was thrilled to have come across this recipe- it’s heavenly! All the banana flavor without any of the banana texture. We call that a win-win in our house.
Recipe is courtesy of Cooking with Honey Coconuts
.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.