–CAKE–
1 1/4 c All-Purpose Flour
3/4 c Sugar
2 ts Baking Powder
1/4 ts Salt
2/3 c Milk
1/4 c Melted Butter
1 ts Vanilla Extract
1 Egg
FILLING
1/2 c Sugar
3 tb All-Purpose Flour
1/8 ts Salt
1 1/4 c Milk
1 Egg,; Slightly Beaten
1 tb Butter
1 ts Vanilla Extract
3 md Bananas,; Cut into 1/4 Inch
-Slices
-GLAZE-
1 oz Unsweetened Chocolate
2 tb Butter
1 c Powdered Sugar
Dash of Salt
1/2 ts Almond Extract
3 tb Milk
Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line
bottom with waxed paper and grease again. In large bowl, blend on low
speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.
Bake 20-30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Invert on wire rack. Remove waxed paper. Cool completely.
Split horizontally, making 2 thin layers. Filling: in medium saucepan, mix
together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir
constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into
saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat.
Stir in butter and vanilla. Cool. Stir often. Spread half of filling on cut
side of larger cake layer. Arrange banana slices on filling. Spread
remaining filling on top. Top with cake layer, cut side down. Glaze: in
small saucepan over low heat, melt chocolate and 2 tablespoons butter.
Remove from heat. Stir in powdered sugar, dash of salt, almond extract and
enough milk to make spreading consistency. Mix until smooth. Spread on top
of cake, letting glaze drip down sides of cake. Refrigerate until serving
time. Store in refrigerator.
Yields
1 Servings
