1 (18.25 ounce) can pureed bananas
2 eggs
1 (3 ounce) package instant vanilla pudding mix
3 bananas
3 large marshmallows
In a large skillet, beat pureed bananas until smooth. Pour batter into a 9 inch round plastic container with a lid, making sure the lid is at least 2 inches larger than the pyrex dish. Attach the squash filling with crushed marshmallows.
Bake in preheated oven for 30 minutes, before removing from oven. Allow to cool before cutting into squares. Enjoy crust fully packed with salted caramelized bananas.
I followed the recipe exactly making no changes and these were amazing! Everything was so tender and flavorful! Julielevyjulie 5.0 I gave it 5 stars, steamed thse carrots and ginger and blended them with my wet tofu and then drizzled that over my rice/meatballs. Just to add a reccomendation I served my white rice with this and then topped it with fresh asparagus and thinly sliced fresh whetherolin. I used both carrots and asparagus in combination and it came out great. This is definitely going into our regular rotation.
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