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16 servings, 1 piece (70 g) each
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Don't waste over-ripe bananas. Peel the bananas, then place 2 to 3 bananas in freezer-weight resealable plastic bag. Press bag gently to remove excess air before sealing. Squeeze bag to mash the bananas, then freeze up to 3 months. Thaw in refrigerator before using as desired.
Instead of the homemade frosting, mix 1 cup canned ready-to-spread vanilla frosting and 3 Tbsp. Kraft Whipped Peanut Butter until well blended. Spread over cake.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.