Banana Cream Pie

I must be going bananas as this is my second recipe of the week featuring them.  I couldn't let summer slip on by without making a pie and while I do love myself a peach pie or a strawberry pie, I really wanted a cold slice of banana cream pie.

The crust and the pastry cream were directly out of Martha's Pies and Tarts.  This is one of my favorite go to books for pies.  The crust aslo known as pate brisee was simply amazing; it's practically fail proof.  One thing that disappointed was the pastry cream.  I thought it would set up a bit more but it never did.  So, it ended up more like pudding.  The two other times I made a banana cream pie, one with pastry cream and one with  pudding, I didn't have this problem at all.  Regardless, it tasted spot on.

Banana Nut Bread (Paleo)

Since participating in a 30-day Paleo challenge, I have been trying to keep up with living a Paleo lifestyle.  One of the things I wanted to change was the sugar-laden quick muffins and breads I was grabbing for breakfast; enter discovering Elana's Pantry.  It was difficult to pick just one of  her recipes; everything looked so good.  It was hard to believe it was all gluten and grain free.  Because I had some overripe bananas, I went with the Banana Nut Bread.  This ranks high up there for my tried and true Paleo swap outs; even my none Paleo believing friend didn't know it was Paleo.

Banana Nut Bread (Paleo)
adapted from Elana's Pantry
Makes 1 loaf

Ingredients:
2 cups almond meal
1/4 teaspoon salt
1 teaspoon baking soda
3 ripe bananas, mashed
3 eggs
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup coconut oil, melted
1/3 cup walnuts, chopped

Directions:

Preheat oven to 350F.

Grease a 3 x 9 loaf pan and set aside.

In a medium bowl whisk together, the almond meal, baking soda, and salt.

Beat in the eggs, one at a time.  Stir in the bananas, vanilla extra, honey, coconut oil, and walnuts.

Pour batter into the pre-greased pan.  Bake for 55-65 minutes or until top appears dry and a toothpick inserted through the center comes out clean.

Allow to cool in pan and then serve as desired.  Keeps well wrapped up at room temperature for 3-5 days.

Double Chocolate Banana Cake Cookies (Paleo)

After researching a quick and easy paleo friendly tart for Mother's Day, I became curious on what other paleo desserts I could find out there.  Being on a paleo diet lifestyle doesn't mean you would have to say good bye to baked goods.  There are quite a few paleo friendly substitutions - almond meal and shredded coconut can be substituted for flour; bananas and applesauces can be substituted for oils; coconut oil can be substituted for butter; almond milk and coconut milk can be substituted for dairy, and honey and agave can be substituted for sugars.

I found this blog, Multiply Delicious, through I Am Baker which features a lot of amazing paleo friendly recipes; including desserts.  Because I had all of the required ingredients on hand, this was easy to whip together.  It had the perfect cake cookie texture for those missing it. Because it was made mostly of bananas, I found it acceptable to eat for breakfast.

Double Chocolate Banana Cake Cookies (Paleo)
from Multiply Delicious
Makes 10-12 cookies

Ingredients:
1 cup mashed bananas, (about 2 bananas)
2 tablespoon almond butter
1 tablespoon cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups almond flour
1/4 cup dark chocolate chips

Directions:
Preheat oven to 350F.  Line a baking sheet with parchment paper or a nonstick baking mat.

Using a food processor, puree the banana.  Add almond butter, cocoa powder, vanilla, baking soda, cinnamon, and salt; continue to pulse until well combined.  Add the almond flour and continue to pulse until everything is incorporated.

Remove the blade and stir in the chocolate chips by hand.

Using a cookie scoop, scoop the batter on to the prepared baking sheet.

Bake cookies for 12-15 minutes or until the cookie looks dry.

Store in an airtight container in the fridge for up to 3 days.

Happy Pi Day!

I absolutely love pie.  Especially after  I finally mustered enough courage and learned to make my own pie dough from scratch.  Below are a few of my favorite pie recipes in honor of "Pi" Day!

Apple Pie Bars

Cherry Pie

Strawberry Rhubarb Pie

Banana Cream Pie

Peach and Raspberry Crumb Pie


Peach and Blueberry Crumb Pie


Pecan Topped Pumpkin Pie 
 

Pecan Pie Bars

Banana Pudding Pie

I had a bunch of bananas on the verge of becoming overripe.  I could've made muffins like I normally do with them but my brain is stuck on pies lately.  To assemble, I covered my basic pie crust with alternating layers of banana slices and vanilla pudding (adapted from BHG New Cook Book).  Because this pie was just going to be sitting in the fridge for whoever wants a bite, I forwent making a whipped cream frosting.  However, my sister can attest that it was great with a scoop of vanilla ice cream instead.

Banana Cream Pie

Naturally, I offer to bring dessert to a dinner party at a friend's house.  I knew I wanted to make a banana cream pie after finding a basic pie crust recipe in my new cookbook, Ad Hoc At Home.  (Spent last weekend in Napa and was very fortunate to be at Ad Hoc on the day they were serving Chicken and Waffles.. best I ever had!  Had to pick up a copy of their cookbook which was already signed by Chef Thomas Keller but then Chef Dave Cruz signed and dated it that day as well.  So awesome!)  Already prepared with a bunch of bananas, a go to pastry cream recipe (adapted from All Recipes), and a go to whipped cream frosting recipe, this was very easy to put together the day of.

 

Bake a basic pie crust

Layer with bananas

Cover in pastry cream

Add whipped cream frosting