A Simple Banana Cream Pie, made with Real Bananas

A banana cream pie is a classic American dessert. It is usually made using some sort of banana pudding mix or imitation banana but this recipe uses only the fruit.

Overripe Bananas good or bad?

How many time have you bought a bunch of bananas only to watch them turn black. If like me do you just throw them into the freezer thinking I will make some banana bread with them, but just not today. Well my banana count is up to a ridiculous amounts I am not saying how many, and guess what I still haven’t made the banana bread.

I do love banana bread but I don’t always want it so what else can you use these bananas in? Also, what are the benefits to overripe bananas?

Disclaimer we are talking about overripe bananas not rotten fruit which may contain harmful mold.

You may think that because over ripe bananas taste so sweet then they must obviously be unhealthier than their ripe counter parts. But the opposite is actually true.

As the banana ripens the starches turns into a simple sugar making them a lot easier to digest.

The antioxidants and vitamins also increase making them a very nutritional food source.

They are also a fantastic source of magnesium and potassium. If you want to learn more about the benefits of overripe bananas this on from livestrong.com is really interesting.

Uses for overripe bananas

• Banana cream pie custard. Obviously I have to put this at the top for this recipe.
• Banana bread
• Pancakes
• Smoothies
• Popsicles
• Milkshakes
• Muffins, there are so many baked goods you can use them in.

The list really could go on and on. Bananas are such a wonderful fruit they are inexpensive and have so many uses and also as we have seen health benefits. They should absolutely be a kitchen staple in any home.

Tools and Ingredients for Banana Cream Pie

Tools

• Medium sized sauce pan
• Large measuring jug
• Mixing bowl
• Electric whisk or a stand mixer with the whisk attachment
• Wooden spoons or spatulas
• Balloon whisk

Ingredients

• Over ripe and ripe bananas. You will need a mix of the two. Pre frozen black overripe bananas are the softest and sweetest I have found. Tip: I will place a banana that is starting to get quite ripe into the fridge to ripen further and get a little black I will then place it into a freezer bag and freeze the whole banana in the skin in my freezer, until I need it.
• Full fat whole milk
• Granulated sugar or cane sugar
• Eggs, we will need the yolks only. Save the whites though for other recipes like my blueberry pancakes for example.
• Graham Crackers, you can use pre-made or why not make your own if you are feeling adventurous. Find my recipe here just omit the chocolate.
• Butter
• Whipping cream
• Vanilla extract
• Powdered/icing sugar

How To Make Banana Cream Pie

Banana Prep

Take the previously frozen overripe bananas and place them into a bowl to mash. Because they were frozen they should be really mushy and soft. It should be a sloppy mixture. Don’t worry if they are a bit brown I know they don’t look appealing but the flavour will be amazing.

For the ripe bananas cut them down the middle lengthwise and cut into small pieces. Add them into the custard just as it is starting to thicken. They should cook and soften down again adding to the flavour. If you would like the custard to appear more yellow you could add in some food colouring, I prefer not to but that is a personal preference.

Banana Custard Filling

Beginning with the banana custard filling as this will need time to cool completely. This may take a few hours and could also be made the day before.

You will be making the filling in pretty much the same way as you would for a crème pâtissière. Add the milk to a medium sized saucepan and heat it over a medium heat. You do not want to boil the milk it should only be heated.

While the milk is warming place the egg yolks, sugar and corn starch into a mixing bowl. Beat them together with a wooden spoon or spatula, beat it until the eggs yolks start to pale and the sugar has pretty much dissolved. It should look nice and creamy.

The milk should now be warm enough. A good gauge to go by is if the milk start to look a little foamy on top and you can start to see steam rising up off it. Add in the vanilla extract at this point.

The next part takes a little patience and skill. We will be slowly pouring the milk into the mixing bowl with the sugary egg yolks while at the same time constantly beating the egg mixture with a whisk.

Once all of the milk has been poured into the mixing bowl give it one last stir and now add it back into the saucepan. Also add in the mashed overripe bananas, mix them in really well you will probably need to use a whisk to do this.

Thicken the custard

Place the saucepan back over the medium heat. We are slowly going to thicken the custard this will allow time for the corn starch to cook in. If it isn’t fully cooked in your custard will not only not set up properly but it will also taste chalky.

It is a good idea to give it a taste test to make sure it is cooked thoroughly. Another good idea would be to reduce the temperature a little this will give you some control as it cooks. As the custard is beginning to thicken add in the ripe bananas so that they can cook in also.

Beat it constantly when it begins to really start thickening up all of this may take around eight to ten minutes.

Once cooked pour the custard back into a mixing bowl to cool. To stop the custard from getting a skin on top place some plastic wrap on top of the custard, meaning the plastic actually needs to be touching the custard not just covering the bowl.

I like to place the custard into the fridge once it is no longer hot. This will speed up the cool time. Please do not put hot custard into the fridge.

Biscuit Base

Begin by crushing the Graham crackers into a crumb. This can be done a either using a food processor or by placing the crackers into a freezer bag and smashing them with a rolling pin. you can also just buy Graham cracker crumbs. Although I prefer crushing my own.

Melt the butter down and add this along with the crumbs to a mixing bowl. Mix them together until the Graham crackers look oily and wet.

Pour the crumb into a greased pie dish and using your fingers press it down into the dish, try to do this evenly and firmly.

Put the dish into the fridge to cool and firm up.

The Cream and Assembling the Banana Cream Pie

Once the base has cooled and firmed up and the custard has also cooled down completely we can make the cream topping and assemble to the pie.

Start by whisking the whipping cream, vanilla extract and icing sugar together until they are light fluffy and will hold up lovely peaks. I would suggest using an electric hand held whisk or a stand mixer to do this.

Now to make up the banana cream pie this is very simple to do. Simply spoon the banana custard over the Graham cracker base and spread it about evenly.

Next take the cream and now spoon this over the banana custard. Use a knife or spoon to carefully and evenly spread the cream so that all of the custard has been covered.

Your banana cream pie is now ready to enjoy, it is best enjoyed that same day. It can also be kept in the fridge for a couple of days.

I really hope you enjoy this delicious banana cream pie.