Banana Cream Flan Cakes
1 package (14 ounces) banana quick bread and muffin mix (plus
ingredients to make bread)
3 medium bananas, sliced, divided
2 containers (8 ounces each) frozen whipped topping, thawed, divided
3/4 cup milk
1 package (3.4 ounces) banana instant pudding and pie filling
1/2 cup walnuts, chopped, divided
Preheat oven to 350º F. Lightly spray two flan pans with vegetable oil .
Place parchment circle in bottom of each pan. Prepare banana bread mix according
to package directions. Divide batter evenly between pans. Bake 20-25 minutes or
until cake tester inserted in center comes out clean. Cool 10 minutes. Turn out
onto cooling rack; cool completely.
Slice bananas. Arrange a single layer of bananas over bottom of each cake,
reserving extra slices for garnish.
In a bowl, combine 1 container whipped topping and milk. Add pudding mix and
whisk until mixture is smooth and thickened. Divide mixture evenly between
Attach star tip decorator; fill with remaining whipped topping. For each
cake, pipe stars over entire surface of pudding. Chop walnuts; sprinkle over
whipped topping. Garnish with remaining banana slices. Serve
Tip - dip bananas in lemon lime soda (sprite, slice, etc) to keep them from