|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
71 - 80 of 122 for banana cup cake filling
Mix together and ... in layers over filling, one at ... cherries Drizzle chocolate syrup over top. Refrigerate 4-5 hours or overnight. Serves 12 easily.
Cream butter with ... Cool before adding filling. Beat cream ... over crust. Slice bananas evenly over cream ... cherries. Refrigerate. Makes 12 servings.
Place graham crackers ... crust. Slice 3 bananas, place on filling. Drain pineapple ... Place in refrigerator for 4 hours. Cherries may be added for color.
1. Melt butter ... Pour onto crust. 3. Layer sliced bananas on top of filling. Then spread pineapple and Cool Whip on top. Garnish with pecans and cherries.
Bake in greased ... electric mixer. Place cake layer on plate. Add pineapple and bananas. Cover with ... coconuts; melt 1/4 cup butter in double ... on plate. Add filling. Sprinkle with ... sprinkle outside with coconut.
Press crust into ... 2 eggs, 2 cups powdered sugar and ... layer, cut 2 to 3 bananas. Top with Cool Whip and sprinkle with nuts and place cherries on top.
Mix together and ... pan. Mix above filling ingredients together and ... over crust. Place bananas on top of ... on top. Refrigerate several hours. Serve.
Cream together the ... more minutes. Add bananas; beat 2 ... floured 9-inch round cake pans. Divide and ... Prepare Butter Pecan Filling. Place first ... light and fluffy frosting.
Crust: Mix together ... for 8 minutes. Filling: Beat eggs, ... mixture with sliced bananas, spread pineapple ... with nuts, cherries. Refrigerate overnight.
Line bottom of 8x8 inch dish with 4 serving graham crackers, 8 x 2 1/2 inch squares. Spread over crust. Topping layers in following order: 6 tbsp. ...
top of page