Frozen Banana Cake

In a 9-inch springform pan, mix well with a fork the breadcrumbs, coconut, butter or margarine, sugar, chocolate, and cinnamon to obtain a homogeneous mass

Forre the bottom and sides of the pan with this mass, pressing with your hands, decorate the edges and reserve

In a small bowl, beat in a blender the heavy cream until it reaches the point of chantilly. Reserve

In a large bowl, beat at medium speed Karo syrup, vanilla extract, and 3 bananas to obtain a smooth mixture

Add the beaten heavy cream to this mixture and mix carefully

Pour this mixture into the cake mass and refrigerate until firm, for about 4 hours

When serving, remove the cake from the refrigerator and let it sit at room temperature for 10 minutes to make it easier to cut

Dress with the remaining banana

Yield: 8 portions.