Creamy Banana Walnut Squares
1 package (14 ounces) banana quick bread and muffin mix (plus ingredients to
1 container (8 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1 package (3.4 ounces) banana instant pudding and pie filling
1/4 teaspoon cinnamon
3 medium bananas, sliced, divided
1/2 cup walnuts, chopped
1/4 cup semi-sweet chocolate morsels
Preheat oven to 350° F. Prepare banana bread mix according to package
directions; pour into square baker, spreading evenly. Bake 25-30 minutes or
until cake tester inserted in center comes out clean. Remove to cooling rack.
Immediately press bread down in center using spatula, forming a flat surface.
Set aside 1/2 cup of the whipped topping for later use. In a bowl, combine
remaining whipped topping and sour cream. Add pudding mix and cinnamon; whisk
Slice bananas. Chop walnuts. Spread 1/2 cup of the pudding mixture over
banana bread; top with a single layer of banana slices. Sprinkle with half of
the walnuts. Attach open star tip to a decorator; fill with 1 cup of the pudding
mixture and set aside. Spread remaining pudding mixture over banana layer.
Combine reserved whipped topping and chocolate morsels in a small bowl. Microwave, uncovered, on HIGH 30 seconds or until melted; mix until
smooth. Drizzle glaze over pudding layer; sprinkle with remaining nuts.
Using a serrated knife, cut cake into 16 squares. Using a decorator, pipe a
small star of filling onto each square; place one slice of banana onto each
Yield: 16 servings
Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 6 g,
Cholesterol 40 mg, Carbohydrate 37 g, Protein 3 g, Sodium 250 mg, Fiber 1 g