Serves: 5
Total Calories: 189
1. Put the banana, pineapple juice, and sugar in a medium saucepan and cook over medium heat until the bananas are soft, about 3 minutes. Transfer to a food processor and purée until smooth. Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
2. Beat the cream to stiff peaks and fold into the cold banana purée. Stir in the vanilla. Cover and refrigerate until shortly before serving. (Can be made 1 day ahead.)
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Banana Cream Dessert Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
