I usually keep bananas on hand just to snack on and as one of my staple food items. Besides just eating them, bananas can also be added to fresh fruit salad, cereal, yogurt, on a sandwich with peanut butter and added to ice cream.
When they start getting a little too ripe I use them in homemade Banana Nut Bread or Banana Cream Pie.
Click here for the best Banana Nut Bread recipe ever!
I love easy recipes that taste fabulous and look as if you spent a lot of time on preparation! And this is one of those recipes. It also comes in handy for last minute company or if you need to take a dessert to a dinner party, book club or church pot luck.
Because the bananas are completely covered in this dessert, it will last for 2 or 3 days stored covered in the refrigerator.
Cool Banana History:
Bananas are thought to have originated in
Malaysia around 4,000 years ago.
From there, they spread throughout the Philippines
where in 327 B.C. Alexander the Great's army recorded them being grown.
Bananas were introduced to Africa by Arabian traders and discovered there in 1482 A.D. by Portuguese explorers who took them to the
place where the majority of bananas are now produced.
|Bananas in different stages of ripeness|
Bananas were not brought to the
United States for sale in markets
until the latter part of the 19th century and were initially only enjoyed by
people in the seacoast towns where the banana schooners docked; because of the
fruit's fragility, they were unable to be transported far.
Since the development of refrigeration and rapid transport in the 20th century, bananas have become widely available. Today, bananas grow in most tropical and subtropical regions with the main commercial producers including
Costa Rica, Mexico, Ecuador
Banana Cream Pie recipe
The Ingredients, there’s only a few:
2 ¾ cups cold milk
2 pkg. (3.4 oz. each) Jell-O Banana Instant Pudding or homemade pudding
1 ½ cups whipped topping, thawed
3 to 5 bananas
One 9 inch pie crust; your choice: regular, gluten free or graham cracker
If using a regular crust, bake according to recipe or package instructions and until golden brown. If I’m pinched for time I use Marie Callender’s frozen deep dish pie crust, it’s really good and a time saver. The pie crust is made with shortening, and while it doesn't taste as good as homemade, it's still flaky and tender and cooks up great.
|Bake the pie crust|
You can also use a graham cracker crust or a Gluten free pie crust. Another favorite crust of mine is
Whole Foods Gluten Free Pie Crust.
Whole Foods Gluten Free Pie Crust.
After baking the pie crust, set it aside to cool.
Beat milk and pudding mixes together with whisk or on low with an electric mixer for 2 minutes.
Let pudding stand for 3 minutes.
|Add whipped topping to pudding|
Stir in whipped topping.
|Add a layer of sliced bananas to the pie crust|
Slice enough bananas to cover bottom the cooled pie crust in a single layer.
Pour half the filling mixture over the bananas. Add another layer of sliced bananas.
|Add layer of pudding onto the bottom layer of bananas, add another layers of bananas and top with pudding|
Cover bananas with remaining filling. Refrigerate at least one hour before serving.
|Chill before serving|
To serve, add a dollop of whipped topping to each slice and garish with 2 to 3 banana slices. Because banana turn brown quickly when sliced it is best not to cover the pie with bananas. Wait until ready to serve.
And wait till you taste it. If you like bananas, you’re going to love this Banana Cream Pie!