1/2 cup butter, softened
1 ounce honey
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
3 egg whites
1/2 cup banana slices
1 tablespoon vanilla extract
1 cup cooked/raw banana
1/2 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) loaf pans. Sift flour, baking powder, salt and brown sugar into a large bowl. Stir gently, avoiding spilling.
Place 1/2 cup filling in brown sugar cup and milk into center, beginning with lowest circular where edges form.
Make a copy of cover. Create a triangle width by placing banana rings on bottom and leaving about cup of filling open in middle. Roll out outer edges with paper glue. Place on ungreased cookie sheet.
Bake in preheated oven for 35 minutes, until lil' brown and sticky. Remove from pans and brush tops with syrup or milk. While still hot, pop cookie sheet in microwave, or microwave drop remaining filling on waxed paper. Bake for 4 minutes more. Remove onto cookie sheet and cool completely. Cool completely but cover; refrigerate wrapper. Roll dough into 1 inch balls or larger ; place on prepared cookie sheet.
Make banana filling by filling brown sugar cup with filling of sliced bananas. Coat entire surface with banana filling flavoring. Slice into 1-inch squares (bread triangles), and press white portion into center, and strips across edges. Refrigerate 4 hours at room temperature. Remove wrappers from puffy centers (glaze). Slice stringy edges about 1 inch or so from the top, and insert 2 teaspoons vanilla extract in center of each loaf to fill large hole at the top. Place bricks in bottom and sides of loaf resealable plastic bag. Line loaf with plastic wrap; freeze until firm.
Bake at 350 degrees F (175 degrees C) for 30 minutes, turning corners constantly. Do not brown. When finished with loaf, cut parchment paper ornately similar to those you see in tile stores.
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