Banana Cream Pie

I only tried banana cream pie for the first time this past summer. On one of my trips to San Francisco I stopped by the infamous Mission Pie for a slice of something and the banana cream just looked so good I couldn't resist. Since it's pi day today (happy pi day!) I decided to give making one of these beauties a go! Creamy, slightly sweet and the perfect banana flavour makes this one a keeper. 

Ingredients
Adapted from Food.com

1 9-inch pie crust

2 1/2 cups of whole milk

3/4 cup white sugar

1/3 cup unbleached flour

1/4 salt

3 egg yolks, beaten 

1 teaspoon pure vanilla extract

1 tablespoon dark rum

2 tablespoon unsalted butter

3 large, ripe bananas

I was lazy and cheated and bought a pre-made crust (the pillsbury ones are really good! Just roll it out and go!) but you can make your own (try this recipe), prick it all over, bake until lightly brown and let cool.

In a small saucepan, heat the milk just before boiling and then remove from heat. In a medium saucepan combine sugar, flour and salt. Gradually stir in the scalded milk. Over medium heat, stir regularly until the mixture has thickened. Cover for a few minutes, stirring occasionally. Take a small spoonful of the heated mixture and stir into the beaten egg yolks until well combined. Combine all the eggs into the hot mixture, stirring constantly for about 1 minute. The mixture should resemble near pudding consistency - remove from heat. Mix in the vanilla, butter and rum and let the mixture sit until just warm. Thinly slice the bananas into the bottom of the pie shell and when your mixture has cooled pour evenly over top. Place in the fridge until set and ready to serve! I think it's best with the fresh whipped cream and shaved chocolate, just saying. 

Blueberry Banana Oat Muffins

I realize my last food post was muffins, but these muffins are different I promise - and there is no coconut in them so a pat-on-the-back goes to me for leaving the coconut behind (though I was very tempted to sprinkle a bit in). I love muffins because they are quick, cupcake-disguised breakfasts. These muffins, though aren't a whole lot like cupcakes except for their shape, are protein packed and sugar and butter-less but still oh so yummy. I've been on this healthy baking kick for a little while now and every time I try a new recipe I am excited about how delicious they still are. So far there has been a serious lack in cardboard taste and I am very grateful to say so!

I followed this recipe from Ambitious Kitchen but traded in some frozen blueberries instead and they came out great. They are dense, sweet and moist and make for a perfect breakfast on the run.

Ingredients

1 1/4 cup whole wheat flour

1 cup rolled oats 

1 tbsp ground flax

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt
3 ripe bananas, mashed

1 tablespoon olive oil

1 tablespoon honey

1 teaspoon vanilla

1 egg

1 egg white

1/3 cup plain greek yogurt

1/2 cup unsweetened almond milk

2/3 cup frozen blueberries, heaping

Preheat the oven to 350 F and grease a 12 cup muffin pan. Whisk together the flour, oats, baking soda, baking powder and salt. Toss the blueberries with 1 heaping tablespoon of the flour mixture and set aside. In a separate bowl, combine the banana, olive oil, honey and vanilla on medium speed with an electric mixer. Beat in the egg and egg white until well combined. Add in the greek yogurt and almond milk and beat on low speed until smooth. Add the banana mixture into the flour and combine just until it is mixed. Gently fold in the blueberries until distributed throughout. Scoop the batter into the muffin cups evenly. Bake for 15-20 minutes or until a toothpick comes out clean.

I ate a pair of these muffins with a little bit of butter and a side of fruit. It made for a great and filling start to my day. I would also try adding in walnuts, pecans or white chocolate chips for some extra texture and taste!

Tip: Try measuring the olive oil before the honey - this way when you measure the honey (with the same tablespoon) it will slip right off without any stickiness.

Coconut Banana Bread

You would think that with the name of this blog featuring a well-loved baked good, I would have started with a post on making banana bread. During my last couple years of high school, I became known among my friends for my banana bread. It was the one recipe I had perfected and had even given as a gift on numerous occasions. Though I have shared that recipe with a few close friends, I am not ready to share it with the internet just yet, so instead I am turning to Ambitious Kitchen for a healthier banana bread option. Looking at my Pinterest boards, you'll notice that I have recently developed an obsession with all things coconut and this recipe for Coconut Banana Bread couldn't be more appealing!

Ingredients

1 cup white flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 1/4 teaspoon baking soda

3 ripe medium bananas, mashed

1 teaspoon vanilla

1/2 cup brown sugar

3 egg whites

1 1/2 teaspoon olive oil

1/4 cup plain greek yogurt

1/4 cup orange juice

1/2 cup and 2 tablespoons sweetened flaked coconut

Preheat the oven to 350 F. Combine the flours, baking powder and baking soda in a mixing bowl. With an electric mixer on medium speed, combine the bananas, vanilla and brown sugar until smooth. Mix in the egg whites and olive oil. Gradually add in the flour mixture until it is well combined. On low speed, mix in the greek yogurt and orange juice - if the batter is too heavy, add a couple tablespoons of milk. Finally, fold in the 1/2 cup of coconut until it is evenly distributed. Pour the batter into a non-stick loaf pan and sprinkle the top with the remaining 2 tablespoons of coconut. Bake for 45-50 minutes until golden brown and a toothpick comes out clean.

Great for breakfast or a snack, the hint of coconut and the classic banana flavour brings the tropics to your taste buds on these (still) chilly first days of spring!

Note: The whole wheat flour makes for a heavier bread, so if you prefer for something lighter you can use entirely white flour. Also, why not try mixing in some dark chocolate chips for something more decadent or your favourite nut for an added crunch!