2 cups all-purpose flour
2 teaspoons active dry yeast
1/2 teaspoon salt
1 cup whole milk
1 cup white sugar
1/4 cup butter, melted
4 egg white or yellow candy coated sandwich spread, warmed slightly before baking
4 slices fresh banana
1/3 cup chopped pecans for topping
In a saucepan combine flour, yeast, milk, sugar, and 1 cup butter. Bring to a boil, then reduce heat and simmer for 20 minutes.
To Make Raspberry Sauce: In a 1 quart saucepan over medium heat, stir 1/4 cup butter or margarine, flour, 2 tablespoons flour, and 1 cup sugar. Reduce heat and simmer, stirring constantly, until bubbly and thick; about 10 minutes.
To Make Banana Filling: In a medium bowl, stir together banana and 1/3 cup of pecans. Stir in remaining 1 cup butter or flour, 1 cup sugar, and 1/3 cup banana mixture. Swirl around bowl as necessary to coat. Cool slightly.
To Make Banana Filling: Whisk together banana and 1/3 cup of pecans. In a medium bowl, cream together frozen bananas and cream. Stir in remainder 1 cup of flour, 1 cup white sugar, and 1/4 cup banana mixture. Gradually stir in banana mixture and chilled yogurt paste until well blended. , use an electric mixer on low speed, or on medium speed if necessary.
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