So yesterday was day 1 of my food challenge. I figured what’s better than some delicious cold pie that will be fairly simple to make, a good start to some more challenging recipes. Well, I gotta say as far as banana cream pies go, this is definitely a winner. Ohmygosh, I need some for breakfast right now. Don’t mind if I do.
But seriously, this is not just any banana cream pie. No way. We are talking about a delicious layer of homemade chocolate graham cracker crust for crunch, gooye layer of vanilla pudding, plenty of bananas to make you feel healthy, a layer of dark chocolate a hint of cinnamon and Kahlua pudding that is simply to.die. and will totally satisfy all your chocolate cravings and top it all of with some whipped cream and shaved chocolate. Ohh yes.
So yesterday after I created this little pie of heaven, I decided to go one step further and also bake some cinnamon swirl bread. Well let’s just say I have time management problems, big time! and like to take my damn time in the kitchen. Everything was going well up until midnight. The dough seemed to be rising great and I was getting really excited, tired and very impatient. Well that’s where everything went downhill. After the initial 2hr rise, rolling out the dough covering it with a ton of butter, sugar and cinnamon and rolling it back up, and letting it rise for gasp! 2 more hours, I was well past my bedtime. An hour in the second rise, I figured it’s had enough time to do its thing so I decided it’s time to bake. After the longest 40mins of my life, enticing cinnamon aroma going through the entire house, I was full of excitement and anticipation. Until I opened the oven. And found the bread…completely flat- my heart dropped. Well, I didn’t go this far for nothing. After the initial shock settled, I decided to proceed with trying it and at least it was going to taste alright, I mean with a ton of sugar, cinnamon and butter, it can’t possibly taste bad! Wrong! It was very dense (as expected) and not sweet at all? What happened to the cinnamon, the swirl was evident, but what happened to the taste? So with a huge disappointment I decided it’s finally time for bed. Moral of the story: Read the entire recipe before beginning (so you know how long it will take) and let the dough rise to its full potential. Even if you have to take naps in between and have an alarm set up. Otherwise, you will end up with a sad-looking bread that tastes like cardboard and you don’t want that. Trust me. Anyways, I think I’m through with my cinnamon bread days for now, but will definitely try again soon, I don’t accept defeat!
Not Your Average Banana Cream Pie
Makes 1 9in pie
For the crust:
- 1 1/4 cup graham cracker crumbs
- 2 tbsp cocoa powder
- 1 stick butter, melted
Directions: Preheat oven to 350F. Combine the graham cracker crumbs and cocoa powder. Add the butter and mix until all the crumbs are moist. Spread on a 9in pie plate and bake for 8-10mins or until set. Cool completely before filling.
- 3/4 cups sugar
- 1/3 cup all-purpose flour
- 2 cups milk (I used skim), divided use
- 3 egg yolks
- 1 tbsp salted butter (if using unsalted add 1/4 tsp salt)
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips
- 1/8 tsp cinnamon
- 1 tbsp Kahlua
Directions: In a saucepan, combine the sugar, flour and 1 cup milk. Over medium high heat, stirring constantly, bring to boil and then let it cook for 2 more mins or until thick. In bowl whisk to yolks and remaining milk and add a little of the hot milk mixture. Whisk quickly to combine, and transfer back to the saucepan. Stir to combine and over medium high heat bring back to boil. Turn the heat down to medium low and let it cook for 2-3 mins or until very thick. Turn the heat off and add the butter and vanilla. Let the butter melt and whisk to combine. Pour half of the mixture into a bowl and add the chocolate chips. Stir to melt and add the cinnamon and Kahlua.
For banana layer you need 2 medium bananas, sliced.
For the whipped cream:
- 1 cup heavy cream
- 1/2 tsp vanilla
- 3 tbsp sugar
Directions: Pour the heavy cream in a bowl and beat with electric mixer until soft peaks form. Add the vanilla and sugar and continue to beat until stiff peaks form.
To assemble: On the cooled crust, spread the vanilla pudding and top with a layer of the sliced bananas. Top with the chocolate pudding and refrigerate for at least 3 hours. When ready to serve top with the whipped cream and shaved chocolate if desired.
Adapted from: loveandoliveoil