Banana Custard Pie, 2.0

 

My mom used to make a similar banana custard pie when I was in my thirties and I moved back to PA – lived close enough to come home some weekends; for some reason she never made it for us as kids.  I remember cutting up and setting the banana rounds in the baked pie shell for her.  The contrast of the rich custard, the flaky crust and the fluffy cream with the delicate banana flavor is just so memorable.    Today I used a shortbread crust for first time and it was very well received.  My grandson said it was my best pie ever! Easy as can be too!

Notes: I will freeze the egg whites to make angel food cake this winter. Waste not want not!!  In a past version I used a slightly different egg custard – both are delish!  This one might be slightly easier to construct and it sure got firm; I have had one or two failure custards that never did fully gel. I suppose you could use a box custard but this is infinitely superior.

Nonna’s Banana Custard Pie

Make the custard first as it takes a while to cool down. Next do the crust.  Don’t do the bananas until you are ready to pour the custard. The whipped cream should be make right before you use it.

Filling:

4 egg  yolks

2/3 cup sugar

1/4 cup corn starch

½ tsp sea salt

2 cups whole milk or 2 percent, no lower fat than that

1 tbsp. butter cut into small cubes.

2 tsp. pure vanilla extract

2 large ripe bananas

Directions: Beat the egg yolks until thick; add the sugar in a slow stream. Heat the milk in a 1 ½ qt sauce pan, add the cornstarch and salt to the egg/sugar mix; then add the hot milk in a slow stream beat/stir with a metal whisk as it heats. Pour it all back into the saucepan and cook on medium low heat, stirring constantly with a wire whisk. Once it reaches a boil; turn heat down to low and time it for one minute, STIRRING CONSTANTLY.  Add the butter and stir as it melts, then the vanilla, stir.  Pour into a mixing bowl, let cool a bit and then put a film of plastic wrap on the top; press it down onto the custard.  Chill at least an hour before using. Do not use until cold.

CRUST: I am still not rolling out pie crust;  so I made a crumb filling like shortbread cookies using my stand mixer:

1 cup KA all purpose gf flour

¼ c sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

Mix in stand mixer and add 5 Tbsp. cold butter cut up in 6-7 pieces; blend until crumbly and press in pie pan

Bake in a preheated 350 degree oven for 17-18 minutes until the crust is light brown.  Cool at least 30 minutes.

Cut peeled bananas into 1/3-1/2 inch rounds and cover the bottom of the pie crust with them close together.  Pour the custard over the sliced fruit and smooth the top.

Chill pie 1- 4 hours before slicing and serving cold topped with a big dollop of whipped cream.  Note: I confess we didn’t do this step of chilling it; we ate it right away as there was no time for chillin.

Whipped cream: Beat cold whipping cream with an electric mixer until it holds soft peaks; add 2 Tbsp. powdered sugar and ½ tsp. vanilla.  Do not beat any more, just stir the sugar in. I didn’t bother with vanilla; made this part in my mom’s assisted living room; left the vanilla bottle at home. Still great.  banana custard pie

I think it is best served the same day you make it, or no more than 12 hours after baking for optimal flavor.  The crust will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: I froze my egg whites for later use in a cake. No wasting them, that’s for sure!

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

 

Banana Cake, GF But Delish!

There are desserts I really miss.  Leading a busy life it is hard to find time to bake. My sisters were here to visit for the weekend and I had planned an elaborate dessert; lemon meringue pie. But my taste buds were craving old school banana cake. Of course it has to be gluten free for me. yet it has to taste yummy for all of us. My grandson helped dump in ingredients and he smashed the bananas up with a fork. These were dead ripe bananas I had frozen a month ago and really wanted to put them to good use. Gotta say, this was a wonderful choice! I let them thaw partially before Aiden went to town with his fork. This recipe is simple and I subbed in my favorite all purpose gf flour from King Arthur and it worked great. My family loved the results!

I made the cream cheese icing in the recipe but doubled the vanilla as I like it with more of that delicious stuff!  It was a big hit and really finishes off the flavor of the cake. This is made in a nine inch square cake pan. I did put my cake strips around it as it was browning unevenly.  They helped to even the baking out.  The cake is all gone and I wish it wasn’t….one more slice with a cold glass of milk would have been awesome!

banana cake in pan

Ingredients:

2 cups GF flour

1 tsp. baking soda

1/8 tsp sea salt

1/2 cup canola oil

3/4 cup sugar

1/4 cup brown sugar packed

2 lg eggs

3 ripe bananas

1/2 tsp. vanilla


Frosting:

8 ounces cream cheese at room temp

1/4 cup butter softened

1 cup confectioner’s sugar

1 tsp. vanilla

banana cake

A big hunk of banana cake.

See recipe at theprettybee.com for directions. If you love banana cake and have to be gf; this recipe is simple and delish! Enjoy.

 

Chocolate Chip Banana Muffins With a Surprise Inside!

A few years ago I combined my chocolate chip muffins with my classic banana nut muffins to create a lovely sweet snack.  When I made a batch of them yesterday I decided to move the streusel from the top to the insides of each muffin because so often bits of the topping can come off especially after they have been frozen. I thought that this way it is safely trapped inside the muffin for a sweet surprise.

Success: they are perfect in texture, moisture and totally yummy with that bit of streusel filling that goes so well with the chocolate chips.  I left out my usual half cup of chopped walnuts; add some if you like…I was out of walnuts and wanted to keep it a bit simpler.

 

I don’t include a picture of the inside of a muffin as it really doesn’t photograph the filling very much; just bite into one and you will know it is there.

muffins, stuffed big pix

Chocolate Chip Banana Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

3/4 to 1 c packed ripe mashed banana

¼ cup mini chocolate chips and ¼ cup dark chocolate chips (or any combo of chips that adds up to 1/2 cup total)

2 lg eggs beaten

½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent

½ c canola oil

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Filling

½ cup old fashioned oats

¼ cup brown sugar

2 tbsp. hemp hearts or almond flour (I used hemp hearts this time; awesome!)

½ tsp. cinnamon

2 tbsp. butter

Mix filling dry ingredients, rub butter in with your fingertips.

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Muffin directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes about 14 or 15 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl.

Add bananas; stir to coat them with dry mix, then add the chocolate and stir briefly.

Combine milk and oil.  Add liquids and the two eggs to bowl. Stir on low until well blended.

Fill muffin pans 1/3 full.  Sprinkle with filling and top with another glop of batter to fill the pan about 2/3 to 3/4 full.  It doesn’t have to look perfect; the batter will rise and swallow up the streusel into the heart of the muffin.  I had a bit of filling left over so I sprinkled it on top of half the muffins. That looked great too!

Bake 20-22 min until golden brown. Do not overbake or they get dry.  Remove from oven and let cool 5-6 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks.  They keep in my ceramic muffin/cookie jar for a few days.   muffins, stuffed, baked

Brown Rice Flour Mix   *same as King Arthur’s GF flour blend
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Note: This muffin recipe is my third generation version of the banana muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.

Chocolate Chip Banana Nut Muffins

I love trying new versions of things; a few years ago I cam up with this magical idea: I combined my chocolate chip muffins with my classic banana nut muffins.  Muffin heaven is here and I baked this afternoon so there are a couple in my muffin jar for snacks!  The rest go in the freezer to stay fresh for a sweet chocolatety banana muffin treat.

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goodbyes and choco chip banana nut muffins 012

They are perfect in texture, moisture and totally yummy. I put a streusel topping on them but a good measure of it fell off; do try to press it in firmly, I guess I wasn’t firm enough!  They are good even without the streusel topping if you like less on top, could instead sprinkle with chunky sugar for a nice finished appearance.  And if you only have one kind of chocolate chips I am sure they will still be fantastic. I just loved the contrast of big dark chips with small semi-sweet ones.

goodbyes and choco chip banana nut muffins 006goodbyes and choco chip banana nut muffins 007goodbyes and choco chip banana nut muffins 008goodbyes and choco chip banana nut muffins 010goodbyes and choco chip banana nut muffins 011

Chocolate Chip Banana Nut Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

3/4 c packed ripe mashed banana

½ c coarsely chopped walnuts

¼ cup mini chocolate chips

¼ cup dark chocolate chips

2 lg eggs beaten

½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent

½ c canola oil

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Topping

½ cup oats

¼ cup brown sugar

2 tbsp. almond flour

½ tsp. cinnamon

2 tbsp. butter

Mix topping dry ingredients, rub butter in with your fingertips.

Or just use 1/3-1/2 cup gf oats sprinkled on top; this lower calorie topping is my go to these days.

 

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Muffin directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes about 16 or 17 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl.

Add bananas and walnuts; stir to coat them with dry mix, then add the chocolate and stir briefly.

Combine milk and oil.  Add liquids and the two eggs to bowl. Stir on low until well blended.

Fill muffin pans 2/3 full.  Sprinkle with topping and press in carefully if you do the streusal. Bake 20-24 min until golden brown. Do not overbake or they get dry.  Remove from oven and let cool 2-3 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks.  They keep in my ceramic muffin/cookie jar for a few days. muffins 001

Brown Rice Flour Mix *same as King Arthur’s GF flour blend
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Note: This muffin recipe is my version of the muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.

Post originally put up by me in 2015, minor changes to text.

Banana Custard Pie…in a Chocolate Crust…Luxury Made Easy

The ultimate perfect old school pie… so yummy and all you really need to make is some custard. I changed up my crust from a traditional flaky crust to a gf chocolate cookie crust that I bought at Wegmans. You can too and save the time you would have spent making a crust. No baking for me this time: no hot oven!

My mom used to make this pie when I was in my early adulthood; for some reason she never made it for us as little kids.  I used to cut up and set the banana rounds in the flaky baked pie shell for her.  She never used a chocolate crust so this is a slightly different take on this custard pie. The contrast of the rich custard, the crunchy chocolate crust and the fluffy cream with the delicate banana flavor is just so memorable.  And if you can make custard this pie is simple. I assume you could use a box pudding but I highly recommend this traditional stove top egg custard, straight out of Betty Crocker’s 1978 cookbook.

Angie’s Banana Cream Pie

 A chocolate ready-made crust

 

Filling:

½ to 2/3 cup sugar (I went with ½ cup and it was plenty sweet)

1/4 cup corn starch

½ tsp sea salt

3 cups whole milk or 2 percent, no lower fat than that

4 egg yolks beaten lightly

3 tbsp. butter cut into small cubes. (optional- skipped it this time)

2 tsp. pure vanilla extract

2 large bananas

Topping: 1 cup whipping cream, ¼ cup powdered sugar and ½ tsp. vanilla

Directions: Mix the dry ingredients in a 1 ½ qt sauce pan, Add the milk and stir constantly as it heats.  Once it reaches a boil time it for one minute. My secret trick is that if I don’t feel it was fully boiling when I started my minute; I add another minute to the process to be sure it is going to turn out thick. Stirring as it boils is mandatory; not the time to walk away from this process.  Then add 1/3 of the hot custard to the egg yolks as you stir, stir some more and return all to the pan, bring back to boil and time for one minute, yeap: stirring constantly.  Add the butter and stir as it melts, then the vanilla, stir.  Pour into a mixing bowl, cool five minutes and then put a film of plastic wrap on the top; press it down onto the custard. let cool a while more; maybe 30 minutes Chill in refrigerator at least an hour before using.

banana custard pie

banana custard pie 002

These slices were served a day after I made it.  Still yummy.  Forgive the paper plates and the poor quality picture. My mom’s room is not the best place for taking pix!

 

Cut peeled bananas into 1/2 inch rounds and cover the bottom of the pie crust with them close together.  Pour the custard over the sliced fruit and smooth the top.

Chill pie 1- 2 hours before slicing and serving cold topped with a big dollop of real whipped cream.

Whipped cream: Beat 1 cup cold whipping cream with an electric mixer until it holds soft peaks; add a quarter cup powdered sugar and ½ tsp. vanilla.  Do not beat any more, just stir in.

I think it is best served the same day you make it, or no more then 12 hours after assembly for optimal flavor.  The crust will get soggy if too much time passes. Mine was still very good the next day; just not as great a crust as when really fresh.  I like to top my slices of pie with extra rounds of banana to up the nanner flavor.  I liked the chocolate crust but I think I might go back to a homemade crust; either a flaky one or maybe one made with gf gingersnaps. Now that sounds like a winner!

Note: I froze my egg whites for later use in a cake. No wasting them, that’s for sure.

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Pie filling from Betty Crocker Cook Book, 1978 Edition.