I thought I’d pass this concoction along to you. Why? Because this is one of my crazy “recipes” that you might actually be able to follow!!! Somewhat. I didn’t measure the pancake mix but you should be able to get close.
I certainly don’t want you to go out and buy Marzetti Fruit Dip (I got it for FREE awhile back and froze it which is the only reason I use it). You can add more yogurt in its place or even add actual cream cheese if you have some (maybe add that Philadelphia cooking kind?)
Ingredients:
3 very soft, very long bananas
2 eggs
1 pineapple yogurt, 6 oz (I happened to use Activia)
1 Marzetti cream cheese fruit dip, 3.75 oz single tub (you could just add more yogurt instead!)
about 4 cups of Bisquick pancake mix (I’m using pancake mix because it has a closer “best by” date than my regular baking mix)
about 1/4 cup of sugar
a sprinkle of cinnamon
Your batter should be like super thick pancake batter. If it’s not thick enough, add a bit more pancake mix. Too thick? Add a bit of any liquid you have in the fridge, including soda! (or water, if you’re not brave and daring).
Directions:
I mixed all that up like a wild banshee and poured it into a 9×13 pan (sprayed with cooking spray). I popped it into the oven at 350 degrees for 30 minutes.
UPDATE: The texture and flavor of this is awesome! The only thing is it’s not very sweet. We like it that way because we usually add a glaze, but today I topped it off with whipped cream and orange marmalade (a drizzle of Karo would have also been awesome too… shoot). It was so yummy! That’s what we decided to have for lunch… just a hunk of my Banana Pineapple Pancake Bread!
Oh, another tip… I always spread butter (real butter) on the top of any type of muffin-ish thing I bake right when it comes out of the over so it can soak in (sometimes I poke holes with a fork first). That way when you cut it there is no butter necessary!
Today’s lunch:
You can see more of my concoctions HERE
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