Banana Cream Flan Cakes Recipe
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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 350 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 cakes.

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 turning brown.

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