Posts Tagged ‘banana’


We’ve been doing enormously well on our path to better health so when we had friends over for dinner recently I asked JT what dessert he wanted and he said banana cream pieBanana cream pie is definitely NOT diet food, but you need a treat every once in a while.

There are many recipes out there and JT was specific that he didn’t want chunks of banana so I had to improvise by adding puréed bananas and increasing the thickening agent to make up for the added liquid ratio. I used Martha’s recipe as a starting point. This pie is not overly sweet and it packs a lot of banana flavour. It’s best to make this dessert the day before to allow it to set.

Banana Cream Pie

Makes one rectangular pie about 12 cm x 36 cm (14 inch x 4.5 inch)

Ingredients for the crust:

  • 3/4 cup cookie crumbs (I save mine from broken cookies in a freezer bag)
  • 1/4 cup almond flour
  • 1/2 cup oats (not instant)
  • 1/4 cup unsalted butter, melted
  • 3 tbsp Skor® bits

Directions for the crust:

  1. Pre-heat the oven to 350° F.
  2. Combine everything but the butter and Skor bits in the small bowl of a food processor. Slowly drizzle in the butter. Fold in the Skor bits.
  3. Press into a 12 cm x 36 cm (14 inch x 4.5 inch) rectangular tart pan (preferably one that has a removable bottom to make it easier to release).
  4. Bake for 15 minutes. Cool completely before filling.

Filling Ingredients:

  • 3 ripe bananas (about 1 cup puréed)
  • 1 tsp lemon juice
  • 1/2 cup cornstarch
  • 1/3 cup sugar
  • 3 egg yolks
  • 1 1/2 cups half & half
  • 1 tsp vanilla
  • pinch of salt
  • 1/4 cup butter, room temperature
  • Whipping cream

Filling Directions:

  1. In a heavy-bottom saucepan or double boiler, combine cornstarch, sugar, egg yolks, half & half, and salt and mix well. Set over simmering water or medium to low heat and whisk until thoroughly thickened.
  2. Cool over an ice bath and when cooled, whisk in the vanilla and puréed bananas. Set plastic film over the top of the pudding to prevent a skin from forming and refrigerate until set.
  3. Whip the butter until light and slowly add the cooled filling to incorporate butter evenly.
  4. Combine bananas and lemon juice and purée until smooth. Whip into the prepared pudding.
  5. Spoon into the prepared pastry crust and set another plastic film over the top. Refrigerate.
  6. Serve slices of the pie garnished with stabilized whipped cream and sprinkled with Skor® bits.


  • Cookie crumbs are usually trimmings I save from bars, broken cookies and such. I save them in a zip-lock baggy in the freezer and blitz them in the food processor for pie crusts. I got the idea from Momofuko’s Momofuko’s Crack Pie Recipe, plus it gives us a good reason not to eat the trimmings! (Method in my madness!)
  • The Skor® bits add a lovely crunch and flavour to the crust, omit without repercussions if you wish.
  • The bananas do oxidized a bit, so I modified the instructions to include the puréed bananas just prior to adding to the crust.


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I have been looking around the net for a compelling Chocolate Avocado pudding to try. Yes, it does sound weird, but that’s what makes it too difficult to resist! Still feeling a little hesitant to serve it to guests until I found a very easy recipe, which included a banana! So tonight is the night (as Rod Stewart sings) we are having a BBQ Pizza dinner. JT is in charge of the pizza and we’ve decided on Margherita (our home made tomato and roasted red pepper jam as the base, sliced tomatoes and fresh buffalo mozzarella, with basil, of course!). It’s sweltering in Toronto, and we plan to eat outside, so I changed up the recipe a bit to make it more “ice creamy”. Since I want to serve this as more of an ice cream, I added the frozen banana and processed just before serving. This is a very rich dessert, so a small portion is key (by the way, I had a spoonful and JT had the rest of mine!). This recipe makes about 3-4 small servings.

  • 1 ripe avocado, mashed
  • 4+ tbsp honey, or to taste
  • 1/2 tsp. vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 ripe banana, frozen
  • 1/4+/- cup water or milk
  1. Chop avocado coarsely and add to your immersion blender jar, add honey, cocoa powder and vanilla and process till smooth and creamy, scraping down the sides a few times with a rubber spatula. I use my immersion blender because it really makes a smooth creamy paste.
  2. Refrigerate covered in the blender container.
  3. Just before serving, add coarsely chopped frozen banana and process until smooth, adding the water in small amounts until the desired consistency is achieved. Serve immediately garnished with bits of coconut.


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