PHE: 64.5 MG MET: 27.5 MG LEU: 111 MG Pro: 1.7 g Banana/Jam: Pro 1.09 Phe: 49 mg Met: 8 mg Leu: 68 mg

1 1/2 c (165g) TC Multi-baking mix 1/2 pkt (42g) Vanilla Instant Pudding and Pie Filling mix 1/4 tsp Baking Soda 1/4 c Packed brown sugar 1/4 tsp Molasses 1/2 c or 1 stick Butter (chilled and cut into small cubes) 1/2 tsp Vanilla extract Banana/Jam Filling: 3/4 c Jam or orange marmalade 1 ripe (100g) Banana

1. In a food processor (it makes the crust-making easier), combine the 1st five ingredients and pulse for a few minutes. 2. Add the butter and pulse again until the mixture resembles fine bread crumbs. 3. Add the vanilla extract and process until the dough comes together into a ball. (Scrape down the sides if necessary while processing). 4. Shape into a disk and cover with a plastic wrap. 5. Refrigerate at least 20 minutes and slice it into 1/4 inch thickness. 6. Arrange the slices on a 12-inch round pie pan and gently press them into place working from center to the edges. You should have a crust with even thickness. (There is no need to roll out the crust.) 7. Bake this crust in a preheated 350 over f0r 12-15 minutes until the crust is slightly set. 8. Let cool in a cooling rack. Banana/Jam Filling: 1. Melt the jam or marmalade in a saucepan on gentle heat until it is easy to brush on the crust. 2. Brush a thin layer on the baked and set crust. Even if the crust is not completely set it is ok. 3. Now arrange the banana slices in one single layer. 4. Pour the rest of the jam/ marmalade on the top of the banana slices and spread evenly. 5. Bake at 350 over again for 25 - 30 minutes until the jam starts to bubble. 6. If the crust looks like it is browning too soon, you can cover it while it is baking with aluminum foil loosely and finish the baking. 7. Transfer to a cooling rack and cool completely. 8. Serve with whipped non-dairy topping such as Cool Whip.