Pampered Chef Recipes
Creamy Banana Walnut Squares
Yield: 16 servings or 32 sample servings
Ingredients
- 1 (14 ounce) package banana quick bread and muffin mix (plus ingredients to make bread)
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 1 (8 ounce) container sour cream
- 1 (3.4 ounce) box banana instant pudding and pie filling
- 1/4 teaspoon Pantry Korintje Cinnamon
- 3 medium bananas, sliced, divided
- 1/2 cup walnuts, chopped
- 1/4 cup semi-sweet chocolate morsels
Instructions
- Heat oven to 350 degrees F.
- Prepare banana bread mix according to package directions; pour into Square Baker, spreading evenly.
- Bake 25 to 30 minutes or until Cake Tester inserted in center comes out clean.
- Remove to Nonstick Cooling Rack. Immediately press bread down in center using Nylon Spatula, forming a flat surface. Cool completely.
- Set aside 1/2 cup of the whipped topping for later use.
- In Classic Batter Bowl, combine remaining whipped topping and sour cream. Add pudding mix and Cinnamon; whisk until smooth using Stainless Steel Whisk.
- Slice bananas using Egg Slicer Plus. Using Food Chopper, 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 Easy Accent 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 Small Micro-Cooker. Microwave, uncovered, on HIGH 30 seconds or until melted; mix until smooth using Skinny Scraper. Drizzle glaze over pudding layer; sprinkle with remaining nuts.
- Using Serrated Bread Knife, cut cake into 16 squares. Using Easy Accent Decorator, pipe a small star of filling onto each square; place one slice of banana onto each star.
- Serve with Mini-Serving Spatula.
Notes
The banana bread base can be removed from the Baker before topping, if desired. For easy unmolding, cut an 8 inch piece of Parchment Paper; place in bottom of Square Baker with 2 sides overhanging edge. Pour batter into Baker; bake as directed above. Cool completely. Unmold bread onto serving platter or Cutting Board; remove Parchment Paper. Continue as recipe directs.
Nutrition
Per serving: Calories 290, Total Fat 13g, Saturated Fat 6g, Cholesterol 40mg, Carbohydrate 37g, Protein 3g, Sodium 250mg, Fiber 1g
Attribution
Recipe credit: Pampered Chef