** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. directions using the 1 1/2 cups milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming.
3. Refrigerate until cool, then stir in bananas.
4. To Assemble: Cut cake in 3 layers, using a long serrated knife.
5. Place 1 layer on a serving plate and spread with about 1 1/2 cups filling.
6. Top with a second layer, spread with remaining filling, then add remaining cake layer.
7. Beat cream and sugar with electric mixture until stiff peaks form when beaters are lifted.
8. Spead on top and sides of cake. Shorty before serving, slice banana over top of cake and sprinkle with toasted coconut.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Banana, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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