4 very ripe bananas – pureed
4 cups buttermilk
1/2 cup sugar
3/4 cup white corn syrup
3/4 cup dark corn or brown sugar corn syrup
1/4 tsp salt
1 tsp rum extract or 6 tbsps rum
1 tsp vanilla extract
4 very ripe bananas – pureed
4 cups buttermilk
1/2 cup sugar
3/4 cup white corn syrup
3/4 cup dark corn or brown sugar corn syrup
1/4 tsp salt
1 tsp rum extract or 6 tbsps rum
1 tsp vanilla extract
Crust:
Bake at 300 degrees for 7 minutes – remove and set aside
6 eggs. separated, at room temperature
1/4 cup water
1 cup sugar
1 tsp vanilla
1 tsp banana extract or emlsion
1-1/4 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar
1/2 cup sugar
Line a 15×10 pan with parchment paper, Spray with cooking spray
Sift together the flour, baking powder and salt and set aside.
In a mixer, beat the yolks and water until lemon colored. Gradually beat in the sugar. Gradually add the flour mixture and blend well.
Mixture will be thick