Banana Splizza

Karen Sokol

A Pillsbury Bake Off Winner. My cousin, Katie Berntsen, and I made this for Marilynn and her friends in the summer of 1970.

Cake Crust:

3/4 c. flour

3/4 c. sugar

1 tsp. baking powder

1/2 tsp. salt

1/3 c. milk

1/4 c. margarine

1/2 tsp. vanilla

1 egg

Grease and flour or Pam a 12" pizza pan. Combine all ingredients, blend at low speed of mixer. Beat on high for 2 minutes. Spread batter evenly on pizza pan. Bake at 375 degrees for about 10 minutes. Be careful it doesn't brown. It should spring back when lightly touched in the center. Cool.

Sauce:

1/4 c. flour

3/4 c. sugar

2 T. cocoa

1 T. corn syrup

1/3 c. evaporated milk

1 T. margarine

1 tsp. vanilla

In a saucepan, combine flour, sugar, cocoa, corn syrup, and milk. Bring to a boil over medium heat, stirring constantly. Boil 3 minutes. Remove from heat. Add margarine and vanilla. Cool slightly. Pour over cake, leaving about 3/4" around the edge of the circle.

Toppings:

5 bananas cut in half lengthwise

Ice cream

Strawberry jam or topping

Chopped nuts

Whipping cream

Maraschino cherries

Arrange bananas over sauce in spoke like fashion. Place tiny scoops of ice cream between each spoke. Top scoops of ice cream with toppings and nuts. Top with whipped cream and cherries. Cut in wedges like pizza. Enjoy!