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Two delicious desserts combine to create an out-of-this-world treat. Christine Gillentine of Tulsa, Oklahoma serves her banana split on a layer of tender pound cake. Yum!
This recipe is:
Quick
Nutritional Facts 1 serving equals 468 calories, 19 g fat (11 g saturated fat), 162 mg cholesterol, 305 mg sodium, 70 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Banana Split Shortcake in Cooking for 2 Summer 2009, p54
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Sep. 17, 2011 by Brenda Sunshine
very yummy!
Reviewed on Sep. 14, 2011 by nadinem
Seriously? This is a recipe? If so this is one I won't screw up! I laughed out loud cause it just sounds like stuff from the fridge.
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