Roast the bananas by placing four whole, unpeeled bananas on a foil lined cookie sheet and cooking at 350 degrees for 15-20 minutes until the bananas are blackened and juice is bubbling out. Let them cool and then mash them until smooth.
Notes: If you don’t want to roast the banana, mash four over-ripe bananas until smooth and proceed as directed. One 8 oz. can of crushed pineapple can be used instead of the fresh pineapple. Be sure to include the juices.