3 ripe bananas, sliced
1 cup (churned) unsalted butter
3/4 cup whole milk
2 tablespoons light margarine
2 1/4 cups rolled oats
1/2 cup all-purpose flour
1 teaspoon active dry yeast
1 tablespoon black currant jam
4 large egg whites
3 ripe bananas, sliced
1 cup (churned) unsalted butter
3/4 cup whole milk
2 tablespoons light margarine
2 1/4 cups rolled oats
1/2 cup all-purpose flour
1 teaspoon active dry yeast
1 tablespoon black currant jam
4 large egg whites
In a blender, blend the bananas, butter, milk, and margarine until smooth
Set aside
At another stage, mix together the oats, flour, yeast, and currant jam
Add the banana cream and mix well
Finally, fold in the egg whites gently
Pour the mixture into muffin liners (or large pancake molds) greased
Bake in a preheated oven at 350°F for 30 minutes or until golden brown.
