Source: Taste of the South Magazine
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
Prepare cake mix according to package directions for whole egg recipe. Add mashed banana; beat at medium speed with an electric mixer until combined. Pour batter into prepared pan, smoothing top with an offset spatula.
Bake until a wooden pick inserted in center come out clean, 25 to 30 minutes. Let cool 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.
In a medium saucepan, combine sugar, flour, and salt; whisk in milk. Bring to a simmer over medium heat, stirring constantly. Remove from heat.
In a medium bowl, place egg yolks. Whisk in half of hot milk . Add egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Cook over medium heat until thick and bubbly, 3 to 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool 10 minutes, stirring occasionally. Pour over cake. Lightly cover, and refrigerate until chilled. approximately 4 hours.
Uncover, top with sliced bananas, and spread with whipped cream. Sprinkle with vanilla wafers and pecans. Serve immediately, or cover, and refrigerate up to 8 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2186g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2230 (58%)|
|Amt Per Serving||% DV|
|Total Fat 247.8g||330 %|
|Saturated Fat 79.2g||396 %|
|Monounsaturated Fat 107g|
|Polyunsanturated Fat 39g|
|Cholesterol 3624.2mg||1115 %|
|Sodium 57550.3mg||1984 %|
|Potassium 4405mg||116 %|
|Total Carbohydrate 285.8g||84 %|
|Dietary Fiber 28.7g||115 %|
|Sugars, other 257.1g|
|Protein 140.1g||200 %|
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Calories per serving: 3817
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