Breakfast is the most important meal of the day.
And if I don’t have a good breakfast I feel off for the day.
…
banana
Banana Cream Pie
I am just itching to go on vacation.
At the very least planning one would cool my wanderlust urges. I just love adventures and times to relax in a new setting. I love to discover new places and try new things.
Price and I are looking into cruises for next January as a way to celebrate my 30th. I think a week in the Caribbean is just the best idea to break up the cold winter up here. Plus I think turning 30 while sipping a daiquiri as I soak up the sun is they best way to spend a milestone birthday
As well, I’m waiting for Jet Blue to release more dates next year so that Emily and I can have a girl’s weekend. I can’t wait to check out Seattle and have her show me all around. Everything she has been telling me about the PNW sounds awesome. I think it will be such a fantastic time. yay!
Anyway, let’s check out this awesome pie for Pieday Friday!
This banana cream pie should be illegal.
It’s that good. Really really good.
The flavor is so good. The silky smooth pudding filling is a great companion to the fresh bananas.
Price came back from work and I basically shoved a spoonful of the pudding into his mouth the moment he walked in. I don’t think he minded though. Well, maybe it was a tease because he had to wait for it to set up. ha!
I suggest that you make the pie well in advance of serving it. You can let it chill for an hour but I think that the longer the better. Then you garnish it right before serving so the bananas don’t brown. And I think that some whipped cream is great for a garnish as well. yum!!
What pies should I make next? I’m taking suggestions!!
Banana Cream Pie
Makes a 9″ Pie
Ingredients
- 1 9″ deep-dish pie crust
- 3/4 Cup sugar
- 1/3 Cup flour
- 1/4 teaspoon salt
- 2 cup milk
- 3 egg yolks, beaten
- 2 Tablespoons
- 1 1/2 teaspoon vanilla extract
- 5 bananas
Process
- Bake the pie crust according to the packaged instructions/recipe. Let completely cool.
- Slice 4 of the bananas into 1/4″ thick rounds. Set aside.
- Preheat your oven to 350 degrees.
- In a medium-sized saucepan, combine the sugar, flour, and salt. Gradually pour the milk in while stirring gently. While continuously whisking, cook over medium heat until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Mix a small quantity (about 1/3 cup) of the hot pudding mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. While continuously whisking, cook for 2 more minutes.
- Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Place the banana slices in the cooled baked pastry shell and then top with pudding mixture.
- Bake for 12 to 15 minutes. Chill for 1 hour before slicing. Garnish with the remaining banana prior to serving.
Sourced from All Recipes
Banana Pudding
So I was doing a really good job of doing weekly posts for my Sprint Cup Snacks series last year, but then tragedy struck!!! My damn desktop crapped out on me. And where were my photos that I needed to edit and slap into my drafted posts? Oh, on the damn desktop! So bam! My posting schedule hit a speed-bump, so I had to face the I would just have to redo some recipes I already made. And of course instead of attacking them quickly I fell behind on my posts, and then got busy, and then had a baby… well you get the point!
And since Daytona is next Sunday (yay!!!!!) I just knew I had to get into gear (see what I did there?) and finally get around to posting the last few recipes that I had passed up last year.
I’m kicking things off with this delightful Banana Pudding that I made for the Coke 600 race at Charlotte Motor Speedway way back in October. I had to pick something super southern to honor this race. And Banana Pudding was the perfect pick!
I had made this and brought it into work and one of the guys there was saying how great it was. Well, that was nice of him. What I didn’t know was that he was from the South. He continued on saying how he grew up eating Banana Pudding and how this reminded him of his childhood and how good this Banana Pudding was. Well… score!!! yay!!!
And I think we all need more pudding in our lives. Just because.
And I think we can justify having this as there is fruit involved. Totally healthy. And it does has reduced fat vanilla wafers, which really just does a better job of holding up the wafer texture better than the regular vanilla wafers, but still… ha!
Banana Pudding
Makes 12-16 servings
Ingredients
- 1/3 cup all-purpose flour
- Dash of salt
- 2 1/2 cups milk
- 1 (14-oz) can of sweetened condensed milk
- 2 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas, about 5-6 bananas
- 1 box of reduced-fat vanilla wafers
- 2 cups of whipping cream
Process
- In a medium saucepan, combine the flour and salt. Place on your stove-top over medium heat.
- Gradually stir in the milk, sweetened condensed milk, and egg yolks, and cook, stirring constantly, for 8 to 10 minutes or until thickened.
- Remove the custard mixture from the heat and then add in the vanilla extract.
- In a 5 quart trifle dish, out 1/3 of the pudding on the bottom of the trifle dish, then 1/3 of the vanilla wafers, then 1/3 of the banana slices, and lastly 1/3 of the whipped cream. Be sure to place some of the pudding, banana slices, vanilla wafers, and whipped cream along the side so everyone sees the yummy layers. Repeat the process 2 more times topping off with whipped cream.
If you are serving these individually, then just serve in 1 cup dishes or in pint ball jars. Layer the ingredients in the process stated above to create a dessert with 6 layers.
Adapted From: My Recipes
Banana Crumb Cake with Pecans and Chocolate Chips
Will ya look at that?
Just take a minute and look at this crumb cake.
Did you do it?
I hope you really did take the time and soaked in the prettiness of this crumb cake.
But it’s prettiness is not the only nice part. Nope. It’s the bananas. It’s the chocolate chips. It’s the pecans. It’s a triple threat!!
The crumb cake will have you sneaking into your kitchen all day and night just so you can cut sliver after sliver hoping that no one notices just how much you’ve eaten.
It’s just such a good cake. I swear. It’s flavorful like banana bread but the texture is light and airy. Plus there are chocolate chips and pecans in it! Not to mention, the crumb topping is soft, with a nice crunch on top. Ah crumb cake bliss!!
Banana Crumb Cake with Pecans and Chocolate Chips
Makes a 9″/10″ cake
Ingredients
Banana Cake
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup Greek yogurt (vanilla or plain)
- 1/2 cup oil
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3-4 small banana’s mashed very well
- 1 cup chocolate chips
- 1 cup chopped pecan pieces
Crumb Topping
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 3 Tablespoon softened butter
- 1 Tablespoon water, if neccessary
Process
- Preheat the oven to 375 degrees and spray a 9 or 10 inch springform pan with nonstick spray.
- To make the crumb topping: in a small bowl, mix together the flour, sugar, and cinnamon. Incorporate the butter until the mixture is crumbly. If the texture is not right then add in a few drops of water at a time to get a crumbly mixture. Set aside.
- Mix all the dry ingredients together in one bowl.
- Lightly beat the eggs and add in the Greek yogurt, and oil and mix until well blended.
- Mix the bananas into the wet ingredients.
- Fold the dry ingredients into the wet banana mixture until just combined.
- Fold in the pecans and chocolate chips until just combined as well.
- Pour the cake batter into the prepared pan and then top with the crumb mixture.
- Bake at for 30-40 minutes. Allow the cake to cool for 5 minutes prior to carefully removing the outside of the springform pan.
Sourced from Ask Chef Dennis
Peanut Butter Cup Peanut Butter Banana Bread
I’m kinda the worst when it comes to buying bananas.
I buy several pounds of bananas when I go grocery shopping and then let them spoil since I forget about actually eating them… umm okay? Then as I stare at blackening bananas I think ‘ooo I’ll make banana bread’. But typically I don’t because I get to distracted with the million other things I have on my to do list.
Well things changed this time when I was going through Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread
The perfect kind of recipe for a peanut butter lover.
Plus it didn’t hurt in this post-Halloween week when a massive bowl of candy was staring at me.
This bread is light in texture and packs a peanut butter punch. Plus getting a piece of Reese’s Peanut Butter Cups in the bread is always a fun surprise. I’m already thinking about making this again and then making french toast with it. I should, shouldn’t I?!?!
Peanut Butter Cup Peanut Butter Banana Bread
Makes 1 9×5 loaf
Ingredients
- 3 large ripe bananas
- 1/2 cup vanilla or plain Greek yogurt
- 1/3 cup cream peanut butter
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1/2 sugar
- 1/2 cup light brown sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 full size Reese’s Peanut Butter Cups, diced into about 10 pieces each
Process
- Preheat oven to 350 degrees. Generously spray a 9×5 loaf pan with non-stick cooking spray, such as Pam, and then place onto a baking sheet.
- Slice 1/2 of a banana into 10 slices, approximately 1/8″ thick. Set aside.
- In a large bowl or in the bowl of a stand mixer, mash the remaining 2 1/2 bananas.
- To the mashed bananas, mix in the yogurt, peanut butter, melted butter, vanilla extract, and the cinnamon.
- Mix in the eggs and sugars to the banana mixture.
- Add the flour, baking soda, and salt to the wet mixture and mix until just combined.
- Gently fold in 2/3 of the chopped peanut butter cups into the banana bread mixture.
- Pour the mixture into the prepared loaf pan and top with the sliced bananas and remaining diced peanut butter cups.
- Bake for 50-65 minutes, or until a toothpick inserted in the center is clean upon removal. Let cool for at least 20 minutes prior to cutting and serving.
Adapted from Peanut Butter Comfort
Thirsty Thursday: Banana Daiquiri
I wouldn’t be honest with you or myself if I didn’t say that making all these Thirsty Thursday posts was a tad bit difficult since I’m now not drinking. At least Price is enjoying them. He has become the designated taste tester when it comes to boozy drinks.
But with this Banana Daiquiri I had a really easy time making it virgin without really effecting the end result… just don’t add the rum in. Duh! So I was really excited for this recipe for this week’s Thirsty Thursday post. Amanda picked this week’s Daiquiri theme since tomorrow is National Daiquiri theme. Perfect.
This Banana Daiquiri is so simple and so good. Pefect for the heat wave that has been beating the crap out of the northeast this week. It is such an easy recipe to halve or multiply easily. You basically make 2 drinks every time since you are limited wha tyou can fit into the blender, that 3 cups of ice will do that! But it’s worth it since this icy bevie is so refreshing. 🙂
Amanda made a super refreshing Watermelon Daiquiri. I have a watermelon just waiting for me to cut into it. I think it wants to be turned into this daiquiri. If watermelons had feelings and thoughts I’m sure it would tell me to do just that…
Banana Daiquiri
Makes 4 drinks
Ingredients
- 2 large bananas, divided
- 1 cup coconut milk, divided
- 1 lime, juiced, divided
- 1/2 cup sugar, divided
- 6 cups ice, divided
- 4 ounces white rum, optional, divided
Process
- Into a blender add half of each ingredient.
- Blend until smooth, about 1 minute.
- Pour into 2 tall glasses, and repeat for 2 more drinks.
Sourced from Sandra Lee via Food Network
Thirsty Thursday: Mocha Magic Smoothie
It’s a new year. It’s a perfect way to kick off ‘something new’.
What better way to kick off a great new year than starting things off to a great start?!? How do you do that? With an awesome breakfast smoothie that will jump start your day.
I flipped through my copy of Smoothies for Life!
Amanda embraced ‘something new’ by reaching for a new bottle of bourbon she had. I totally like her style. She changed things up and made a delightful Mississippi Mud Cake with Espresso Bourbon Glaze. Sounds amazing right?!?!
Mocha Magic Smoothie
Makes 1
Ingredients
- 10 ounces milk
- 1 sliced banana, frozen
- 2 to 3 tablespoons cocoa powder
- 2 tablespoons protein powder
- 1 to 2 tablespoons instant coffee
Process
- Combine all ingredients into a blender and blend until smooth.
S’mores Campfire Banana Boats
When I was growing up I used to go to sleep away camp at Camp Hazen in central Connecticut.
I have some of my best memories from the fun times I had during the 30 weeks I spent at camp over 5 years. It was such a blast with swimming, horse back riding (the horse I rode was named Cadallic), playing rounds and rounds of the cup game in the mess hall, eating fresh baked bread, and staying up way too late.
I won’t even get into the time my friend and I got in trouble for dying our hair there… obviously I would get in trouble for that!
Endless amounts of fun, which was often focused around the campfire singing J J Coolay and doing skits.
Other great things to do around a campfire is to roast marshmallows, make s’mores, ‘bake’ orange cakes, and make campfire banana splits. So I combined s’mores and campfire banana splits to make these s’mores campfire banana splits.
Sadly, I was not sitting on a log around a campfire when I made these S’mores Campfire Banana Splits. I made these in the oven but you can easily make them on your grill after dinner as well.
They are so simple but so good. Which is perfect for the kid in all of us.
Be sure to stop by Amanda’s blog to check out her S’mores Cheesecake Bars as we continue our S’mores Week!!
S’mores Campfire Banana Boats
Makes 2
Ingredients
- 2 bananas
- 2 fudge covered graham crackers
- 2 dozen mini marshmallows
Process
- Preheat oven or grill to 425 degrees. Prepare 2 pieces of aluminum foil (approx 12″x12″) by spraying with cooking spray.
- Slice each banana peel length wise. Carefully open the banana peel and slice the banana diagonially and lenthwise. Spread out the banana with your knife.
- Stuff broken peices of 1 graham cracker and a dozen mini marshmallows in each banana.
- Bake for 12-14 minutes or until the marshmallows have melted. Carefully unwrap and enjoy!!
____________________
S’mores Week 2012!!
Day 1
S’mores Chex Mix and S’mores Ice Cream Sandwiches
Day 2
You must be logged in to post a comment.