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Banana Split Torte
Although
the banana originally came from Asia, the fruit has done quite well
in tropical Brazilian soil, and this explains why Brazil is the
second biggest banana producer in the world. But don’t get
excited about finding Brazilian bananas at supermarkets outside
of the country. Only three per cent of the Brazilian production
is exported. The other 97 per cent are happily devoured by our local
population.
CRUST
1 ½ cup margarine
1 ½ cups graham cracker crumbs FILLING
2 cups icing sugar
2 eggs
½ cup margarine
1 tsp. vanilla extract
3 or 4 large bananas, sliced
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton frozen whipped topping, thawed
½ cup chopped pecans or walnuts
PREPARATION
Melt ½ cup margarine and add
the graham cracker crumbs. Mix well and pat into a 13”x 9
1/2“ x 2“ pan. Combine sugar, eggs, ½ cup softened
margarine and vanilla. Beat until smooth and creamy. Spread over
graham cracker crust. Add layer of banana slices and pineapple.
Spread whipped topping evenly over fruit. Sprinkle with nuts. Refrigerate
until set. Serves 16.
| Thi
article was originally published on Brazilian Wave, a bilingual
Brazilian-Canadian magazine published quarterly (Spring-Summer-Fall-Winter). |
Readers are invited to send
opinion about this article to editor@brazilianist.com
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