This was amazing, and definitely a keeper! I tried it with both the flour, and the cornstarch. Both had the same flavor, the flour mixture turned out to be a bit thicker, which when pouring over the bananas it didn't work it's way all the way to the bottom, which the cornstarch did. However, the flour kept better in the long run, the cornstarch one kind of lost it's shape within a couple of days and spread throughout the pan and made the crust mushy. So, if you know you will be having company over and eating it all up quickly, I would go with the cornstarch. If it's going to be eaten up slowly, I would be going with the flour version. Either way, it's delicious! We did follow other reviewers advice of making a vanilla wafer crust (MMMMMMMM), and also about not baking (it didn't need to be baked), made a whipped topping to spread over the top, and also toasted some sliced almonds and sprinkled them over the topping. Makes me ready to make another just thinking about them!
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This was amazing, and definitely a keeper! I tried it with both the flour, and the...