I was driving down the street the other day, and suddenly thought, “I’m going to make a Banana Cream Pie” for my next post. Out of the blue, who knows where it came from, I just had to make one. Although I have no intention of eating it (I’m trying to eat low carbs), I get pure satisfaction from making it and knowing someone else will be enjoying it!
I wanted to make a pie from scratch, as compared to the quicker “made from a boxed pudding mix ones” I would have made in the past. There is nothing that compares to pies made from scratch when it comes to cream pies.
I started looking on the internet at the various recipes and methods, and found this one from Bon Appetit that looked delicious. They incorporate the sliced bananas into the custard. I used 1 tsp vanilla bean paste and 1 tsp vanilla extract, as I wanted the vanilla bean speckles in the custard. The custard was super easy to make, and you can use your favorite pie crust recipe , the one I used from Cooks Illustrated, or even the refrigerated ones work good in a pinch.
I tasted the custard after it was cooked (and no, that doesn’t count against the no carbs!), and it was unbelievable tasting. I can only imagine what it tastes like when the banana flavor infuses in to the custard.
I made some whipped cream from, what else, real heavy cream. I threw in some stabilizer because I wanted to make sure it stayed nice looking as I was giving it away. Did I mention how unbelievable this Whipped Cream Stabilizer is? This stuff lets you decorate with whipped cream as if it was frosting, and it STAYS the way you decorated it! THE BEST THING EVER! Top with Toasted Coconut for added crunch.
I will say in retrospect, I would advise using a standard pie plate, instead of a deep dish one, as there is only enough pie filling for a standard plate. If you do use a deep dish, increase the pie filling by a half. That should give you enough to fill a deep dish pie plate.
Any way you slice it, this Banana Cream Pie recipe is tops in my book!
I had some bananas that were holding on for dare life, so I started looking for a different banana bread recipe. All the recipes looked good, but were all so similar to the one I always make. It’s not that I don’t like the one I make, I was just searching foe something different.Then I found it Chocolate Chip Buttermilk Banana Bread.
I saw the recipe on Fine Cooking. It has chocolate chips added, and I realized I had never had banana bread with chocolate chips before.
I pulled out my favorite long and narrow Loaf Pans. I love using these pans because they are bigger that the mini loaf pans you see, but much smaller than a regular sized loaf pan. That way I can keep one, and give one away.
The recipe from Fine Cooking said to butter the pans, but I used a sling of Rectangular Parchment Paper that fit perfectly in the pans. That way you just lift the breads out when they’re cooled. I also added some walnuts to the batter. I like a little crunch in banana bread, and thought these would be perfect.
Wow! If you like banana nut bread and like pineapples, you’re gonna love this super moist banana bread! This is the best of both worlds! It’s super easy to make and tastes delicious. I only have one suggestion. Make, taste it, and get it out of the house! Otherwise, you eat the whole loaf! I found this great recipe on The Comfort of Cooking blog that I subscribe to, and am I glad I did. This recipe is a keeper!
This is a great bread to make for gift giving as well!
These are a slightly different version of the muffins I am quickly being obsessed with lately. I decided to use the same basic recipe as the Lemon Blueberry Muffins I found on Georgia’s The Comfort of Cooking blog, and make banana muffins instead. I basically replaced the lemon and blueberry for banana and walnuts. The mixture was a little thinner than the Blueberry, but they still came out great. I made them for a neighbor, but had to try one before I sent them over. They were really great, and something you’ll want to make over and over.
I had this cake on my “to make” list, and decided to make it this morning as I had some bananas that were nearing their end. After all, it is Valentine’s Day!
The only thing I changed, is I added a tablespoon more flour, sugar and butter, and sprinkled a little more cinnamon in the bowl. I love the streusel topping, and wanted a little bit more.
This cake is perfect for breakfast, brunch or anytime really.
HAPPY VALENTINE’S DAY!
Thanks to The Galley Gourmet for this wonderful recipe!
I love the thought of banana, peanut butter and jam. I saw a great recipe for Jam Filled Banana Cupcakes with Peanut Butter Frosting from Evil Shenanigans blog and thought I would try them. The cupcakes on the blog are made from scratch. I wanted to make these fairly quickly so I doctored up a cake mix and made the cupcakes from that. They turned out beautiful!
1 box white or yellow cake mix
1 small box banana instant pudding
2 bananas, mashed
1/3 c. milk
4 large eggs
1/2 c. canola oil
1 c. grape jelly, or any other flavor you prefer
Preheat oven to 350° F. Line 2 muffin pans with paper liners.
Combine cake mix and dry banana pudding. In another bowl, combine all wet ingredients. Pour dry ingredients into wet gradually, beating on low until combined. Beat on medium for 2 minutes. Divide between muffin cups and bake at 350 for approximately 20 minutes, or cupcake springs back when pressed lightly.
3 heaping Tbsp Crisco shortening
1/2 c. creamy peanut butter
1 tsp vanilla
3 c. confectioners sugar
milk to desired consistency
Blend all ingredients in hand or stand mixer until fully combined. This recipe frosts 12 cupcakes if piping on the cupcakes.
I saw this recipe for dog treats on The Novice Chef Blog and when I was right in the middle of the recipe, I realized I didn’t have any honey. So I remembered that my dogs loved a biscuit I got for them at the grain store with peanuts and molasses. So I changed the honey to the molasses and they loved them! These are really easy because I drop by teaspoons on a cookie sheet, so there’s no rolling out the dough.
1/3 c. crunchy peanut butter
1 overly ripe banana, mashed
2 Tbsp molasses
1 c. old fashioned oats
1/2 c. wheat germ
Preheat oven to 350 ° F. Cover a baking sheet with parchment paper or a silicon baking mat.
Stir together egg, peanut butter, banana, and molasses in a medium bowl; blend thoroughly. Stir in the oats and wheat germ; mix well.
Drop dough by teaspoonfuls on to prepared baking sheet. Bake for 15 minutes, or until golden brown. Remove from oven and immediately smash cookie into a disk with the bottom of a glass. Cool on a wire rack.
Store in ziplock bags.