Banana Split Pea Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan, combine butter, sugar, flour and salt. Heat to medium, stirring constantly. Reduce heat to medium, and continue to stir, until mixture comes to a boil, about 2 minutes. Do not boil; cook 2 minutes.

Stir in milk, frozen bananas, eggs, brown sugar and baking soda. Stir until thoroughly combined. Pour into pan, and sprinkle top with cinnamon and cinnamon. Heat on medium heat for 12 to 15 minutes. Refrigerate 2 hours, or until chilled.

Line 2 (8-inch) baking sheets with foil for easy cleanup. Unsweeten colored cake mix: Milk 1/3 cup, double cream 2 cups brown sugar, 1 cup brown sugar, 1 cup nonfat sour milk, 1 cup cooked banana, 1 teaspoon vanilla extract. Set aside, and refrigerate at least 1 hour before frosting to let frost on top and sides.

To make coating: In medium saucepan, combine 1/4 cup sour cream with vanilla, brown sugar and 1 cup nonfat sour milk. Whisk in cooked fruit, and cook, stirring constantly, until mixture thickens. Pour in cooked fruit mixture, and whisk to combine.

Melt butter and 2 tablespoons sugar in large skillet over medium-high heat. Stir in flour mixture; cook until smooth. Remove from heat. Sprinkle on banana; stir. In small bowl, stir together 1 (12 ounce) container frozen whipped topping, 1/2 teaspoon baking soda, and 1 teaspoon almond extract. Spread evenly on prepared pan.

Bake 25 to 30 minutes, until set in center. Cool completely. While still warm, make a small pop in the center of the cake to loosen the cake from the sides of a tin. Spread remaining whipped topping drizzle over cake, and sprinkle remaining almond extract over top.