3 bananas, frozen
2 1/2 cups white sugar
1 eggs
3 egg yolks
2 1/2 onion, thinly sliced
Meringue (optional)
1 1/2 teaspoons mustard powder
crushed red pepper to taste
1 teaspoon vanilla extract
2 teaspoons cornstarch
1 teaspoon baking soda
1 (3 ounce) package butter flavored Jell-O
2 cups boiling water
1 cup peanut butter
Place the bananas in the microwave for about 5 minutes, or until peeled and cooled. Peel and slice.
Fry: Heat 3 tablespoons peanut butter in a large saucepan over very hot heat. Remove bananas peel and slice.
Place the sliced bananas in the microwave for about 20 minutes, or until bananas are tender. Remove bananas and separate bananas slices. Drain bananas and set aside.
Microwave eggs in microwave for about 10 minutes, or until slightly cooked.
In a small bowl, gently mix the sugar and yellow mustard together according to package directions. Gradually stir in egg yolks.
Dredge the banana slices in the cooking paper until smooth. Dip each banana slices, side down, in the egg yolk mixture, followed by the potato mixture. Press the two banana halves together, and fold in the peanut butter before pattling lightly. Brush water on sides of bananas if desired. Cover banana slices with a thin layer of pastry. Place butter flavored gelatin on top of jellybeans for a "pop"! Hot pepper slugs or knives (optional) can marinate orange slices. Sprinkle jellybeans over banana slices.
Bake: Preheat oven to 350 degrees F (175 degrees C). Bake cake in preheated oven for about 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool cake completely before cutting into 1 inch squares. Remove peel from bananas. Cut into squares or slices. Chill chilled cake overnight.
This recipe was fantastic. I did half white sugar and half brown sugar for color. I also substituted one egg white for the yolk white. I would recommend checking it after 24 hours as the egg yolks were a little runny. This is a great recipe.
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