4 eggs
1 1/4 cups butter
1/3 cup pureed bananas
1/3 cup honey
1/4 cup cocoa
1 (1 ounce) square unsweetened chocolate
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup honey
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped walnuts
1/3 cup brown sugar for garnish
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 quart pan with non-stick spray.
In a large bowl, beat eggs, butter, pureed bananas and honey until stiff peaks form.
Add cocoa, banana puree and honey mixture to eggs and mixture. Mix thoroughly. Transfer mixture to prepared pan.
Bake in preheated oven for 55 minutes, or until toothpick inserted in center comes out clean.
Meanwhile, microwave the chocolate syrup and brown sugar in microwave oven for about 5 minutes, stirring continuously until chocolate is melted and sugar is dissolved. Remove from microwave, stir into custard mixture and stir into custard mixture. Garnish with chopped nuts and chopped walnuts. Drizzle frosting over pie, if desired.