Impossible Banana Cream
Yield
8 servingsPrep
5 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ⅓ | cup |
margarine
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | each |
bananas
sliced |
|
| 1 | cup |
heavy whipping cream
chilled |
|
| 2 | tablespoons |
sugar
confectionary |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 79 | ml |
margarine
melted |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2 | each |
bananas
sliced |
|
| 237 | ml |
heavy whipping cream
chilled |
|
| 3E+1 | ml |
sugar
confectionary |
|
Directions
Heat oven to 350℉ (180℃).
Grease 9 in pie plate.
Place milk, margarine, vanilla, eggs, sugar and biscuit baking mix in blender and blend for 30 seconds.
Pour into plate.
Bake about 30 min.
Arrange bananas on pie.
Beat whipping cream and powdered sugar until stiff.
Spread over top of pie, covering bananas.
Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.
