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Banana Split Pea Recipe

Ingredients

1 small banana

1/2 cup drained frozen banana halves

1/2 cup sweetened condensed milk

1 teaspoon baking powder

1/2 teaspoon dried basil

1/2 cup chopped pecans

1/2 cup dry, unpeeled artichoke hearts

2 tablespoons buttermilk

1/2 teaspoon salt

3/4 cup heavy cream

1/2 cup white sugar

1/2 teaspoon vanilla extract

1/4 cup buttermilk

1/2 teaspoon ground cinnamon

1/4 cup canned pecans

Directions

In a large bowl, combine bananas, drained bananas, sweetened condensed milk, baking powder, basil, pecans, and 1/2 of the cream in a large saucepan. Bring to a boil, then remove from heat.

In a small bowl, beat the oil, then stir in 1/2 of the juice from the bananas, 1/2 cup of the cream, the sugar and vanilla. Stir until sugar and vanilla are dissolved. Combine the remaining 1/4 cup cream with the 1/2 of the banana juice, and stir until almost smooth. Fold in the pecans.

Refrigerate 8 hours or overnight. To serve, slice the loaf into 8 wedges and arrange 6 cakes on shallow platter.