2 eggs
1/2 cup unsalted butter or margarine
1/3 cup milk
1/3 cup nonfat evaporated milk
1 tablespoon lemon juice
1 banana, pitted and sliced
Place eggs in a medium saucepan with butter. Bring to a slow boil, stirring constantly until eggs are cooked through. Remove from heat and thus cover.
Remove banana slices from pod. Place the egg, beaten, in a large bowl and cover the pod with plastic wrap. Return pods to pan and place in the freezer to completely cool.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, beat the cream cheese with a whisk originally for ricotta cheese, but if using instant vanilla spread instead. Stir in banana puree and lemon juice until smooth. Pour mixture into crust and roll the pastry around the edges. Turn, making sure that there is not a lot of brown on top. Pour batter into prepared cookie sheet.
Bake in preheated oven for 1 hour, or until golden brown. Remove bread from baking dish and brush with egg mixture, stirring to coat. Cool completely before freezing.
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