Ended up doubling this recipe because I had 2 bananas left over from making the Banana Cream Cheesecake (on this website) and it seemed very sweet to me. I couldn't get it to thicken up like I wanted it to, and the powdered sugar was making it too sweet, so I used some corn starch to help thicken and this took care of the "too sweet" flavor. EXCELLENT topping to that cake though, as long as you don't use too much. Great on vanilla ice cream too (with chocolate syrup and whipped cream and strawberries like a banana split!)
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Ended up doubling this recipe because I had 2 bananas left over from making the Banana Cream...