3/4 cup butter
2/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 cup modern sliced bananas - peeled, groupbed and cubed
1 cup pecan halves
1 onion, chopped
1 1/2 cups whipped cream
1 egg yolk
1 teaspoon vanilla extract
1/2 cup lemon, thinly sliced
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C) in a 10x13 inch loaf pan.
Melt butter and sugar in a large bowl. Stir in cinnamon and nutmeg and potatoes, while evenly combined. Fold in banana mixture, mixing just until incorporated. Stir in whipped topping while mixture is still hot.
Drop batter by rounded teaspoonfuls onto prepared pan. Bake for 18 to 25 minutes, or until a cake tester inserted in the cake partway comes out clean. Cool 10 minutes on wire rack before cutting into squares.
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