She's my long-lost friend, Karen from Louisiana. Karen and I met at work, where she was my boss. She was a terrific boss, and also a great friend. Eventually, after I moved to two different states, I lost touch with Karen. Luckily for me, I recently reconnected with Karen. She recently shared a recipe with me, which led me to ask her to be my guest blogger. Karen shares my love of food and the memories that go along with it.
I hope you'll enjoy Karen's post. I'm drooling already! So, without further ado, heeeeeeeeeeeeeeeeeeeere's Karen!
There are many things from my childhood that bring back sweet memories . . . this particular memory comes with something I can still touch (and taste!) today. I was a teenager when I watched my Maw Maw (that’s “Grandmother” to us in the South) make this pie. It was never written down, and I remember calling her while I was in college so she could tell me how to make it over the phone. My friend, “Make Roux”, inspired me to take pictures and document this wonderful memory. Maw Maw would be proud to share her recipe with you.
Maw Maw Odette’s Banana Pie
My Grandmother made this pie when the bananas were too old to eat and, of course, she didn’t want to waste them. She made this with butter and sugar and a homemade pie crust. I modified it slightly to make it a little healthier using spray margarine and Splenda and a little faster with a pre-made pie crust.
I hardly ever measure ingredients, so I took a few pictures to help with the recipe.
6-9 very ripe bananas (brown, almost black bananas that are very soft)
Pie crust (I use the pre-made Nilla Wafer crust, and sometimes the graham cracker crust pre-made pie shell.)
- Spray butter in the bottom of the pie shell.
- Sprinkle generously with cinnamon and Splenda.
- Add a layer of sliced bananas.
- Repeat the layers again.
- Repeat again!
The bananas are mushy; you can pack them down a little after each layer. Each layer is 2-3 bananas. The pie is about 3 layers.
- Bake at 375 degrees for 30 to 45 minutes until a gel forms along the sides.
- Let it cool slightly and harden a little before serving.
Sometimes we like it hot out of the oven. We call it “banana bisque” and eat it from a bowl with a spoon.
It is great cold for breakfast, as well as reheated.
In the recipe pictured, I used 1 or 2 bananas too many, so the gel ran over the crust. Fewer bananas would also allow the gel to cover the center of the pie.
It isn’t a “pretty” dessert, but it sure tastes good!
Hmm. Looks PRETTY GOOD to me, Karen! Thanks for sharing! :) - Make Roux