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Categories:
sugar butter vanilla eggs mashed ripe banana sour cream flour baking soda salt whipping cream coconut cream pudding vanilla sugar milk pineapple pecans
Viewed: 46 - Published at: 7 years agoIngredients
- 1 cup sugar
- 23 cup butter or 23 cup margarine, softened
- 2 teaspoons vanilla
- 2 eggs
- 1 cup mashed ripe banana
- 14 cup sour cream
- 1 12 cups flour
- 1 teaspoon baking soda
- 18 teaspoon salt
- 2 cups whipping cream
- 3 12 ounces instant coconut cream pudding
- 12 teaspoon vanilla
- 1 -2 tablespoon sugar
- 12 cup milk
- 8 ounces crushed pineapple, drained
- chopped pecans
Method
- Heat oven to 350.
- In a large bowl, combine sugar, butter and vanilla.
- Beat at low speed until light and fluffy, about 1-2 minute Continue beating, adding eggs one at a time, until creamy 1-2 minute By hand, stir in mashed bananas and sour cream.
- Fold in flour, baking soda, and salt.
- Pour into a greased 9x13 baking pan.
- Bake at 350 for 30 min or until wooden pick inserted in center comes out clean.
- Cool completely.
- Spread with Coconut Pineapple Cream topping and sprinkle with chopped pecans.
- Refrigerate at least two hours.
- Topping:.
- Begin whipping the cream until it is almost whipped.
- Turn mixer down and add vanilla and coconut pudding and 1-2 Tbsp sugar to taste and the 1/2 cup milk.
- Mix until blended and add crushed pineapple.
