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1
Preheat oven to 350F.
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2
Bring margarine to room temp and cream (beat) for a minute or two on medium speed.
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3
Slowly start adding the sugar followed by the pudding mix and vanilla.
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4
Cream for at least two minutes on medium speed and give the bowl a couple of scrape downs.
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5
Sift together flower, baking powder, soda and salt in a separate bowl.
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6
In another bowl mix the bananas and milk.
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7
On low speed start adding the flour mixture to the sugar mixture in four additions, alternating with the banana mixture until everything is mixed together and smooth.
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8
Blend in eggs one at a time until mixed, dont over mix.
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9
To bake in a 9x13 spray pan with Pam non stick cooing spray and bake approximately 35 to40 minutes or until it is slightly firm to the touch, it should have a nice golden yellow color to it, if it turns brown youve burned it.
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10
You may also use two 9 rounds or make cupcakes.
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11
Icing: Combine the cream, milk and vanilla in a small saucepan and bring to a simmer over medium-high heat.
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12
Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.
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13
Make sure the milk is hot enough to dissolve the flour or you will get chunks.
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14
You will also get chunks if you are not whisking hard enough.
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15
Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
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16
Combine the butter and sugar and beat until the mixture is very fluffy, about 3 minutes.
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17
Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
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18
Add 2 to 4 tablespoons of spiced rum depending on how strong you like it.
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19
I like a lot of rum in mine.
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20
Spread on cooled cake and enjoy!
