1. Peel and cut the bananas into small pieces. 2. Mix with sugar and keep aside for 12 hours. 3. Warm the butter in a skillet on medium heat. 4. Add banana-sugar mixture and stir until all the moisture evaporates. 5. Mash the bananas as you stir. 6. Add the non-fat dry milk. 7. It should be solid enough to set when spread on a cookie sheet. 8. Add more dry milk as needed. 9. Stir in the seasonings and spread on a greased cookie sheet, about one-fourth inch thick. 10. Garnish with the nuts and coconut. 11. Let it rest for 12 hours; cut into diamond shape or square pieces and store in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
