Banana Cream Pie – Super healthy kids

Fresh bananas are layered in a simple and incredibly flaky pie crust – and it’s all topped with a delicious homemade custard. This Banana Cream Pie is delicious, social, perfect for the holidays and totally addicting.

The very best recipe for banana cream cake

You may have noticed that we really love banana desserts here. The texture and natural sweetness of fresh bananas make them perfect for cakes, ice cream and cookies. But sometimes we just want those bananas to shine. That’s where this banana cream cake comes in.

It’s packed with fresh banana slices, topped with a delicious homemade frosting and all stacked into a homemade pie crust that’s easy, incredibly flaky and downright delicious. We used coconut oil in this crust to add a touch of coconut flavor to the cake. It’s absolutely gorgeous with the bananas and cream. Not a fan of coconut? You can substitute any neutral flavored oil. Either way, this tried and true banana cream cake will have everyone begging for seconds.

Ingredients you will need to make Banana Cream Pie:

• bananas– You want ripe bananas, but not overripe. Our sweet spot is when the stem is no longer green, but before that there are lots of brown spots.
• Half and half– Adding a little half the milk will make the pudding richer and creamier.
• milk– We used 2% milk, but feel free to use whatever you have on hand. If you use a low-fat milk, you can also increase the ratio of milk and semi-milk. Just keep the total amount of liquid.
• Sugar– Regular granulated sugar works best for the custard and provides the perfect sweetness.
• cornstarch– Cornstarch is used as a thickener in custard.
• egg yolk– Egg yolks give the pudding more body, color and help to firm it up.
• butter– Butter gives the cream a glossy finish and a delicious buttery taste.
• Salt– Only a pinch of salt really rounds off the taste.
• vanilla extract

Homemade cake base

• all purpose flour– All-purpose flour is perfect for the cake base.
• coconut oil– Coconut oil creates a flaky crust and adds a delicious, subtle coconut note.
• Cold water– I like to use ice water to make sure my crust stays cold.
• Salt– Just a pinch for the taste.

How to prepare a homemade pie crust:

1. Mix dry ingredients. Place the flour and salt in a medium bowl and stir.
2. Add the coconut oil. Cut the coconut oil into the flour mixture until there are pea-sized crumbs.
3. Add ice water. Slowly add ice water while tossing crust mixture until batter begins to combine.
4. Shape the cake dough into a ball. Using your hands, quickly and gently form the dough into a ball and knead it a few times to help it come together.
5. Roll out dough. Roll out the dough on a lightly floured work surface, parchment paper or a baking mat. You want the circle to be about 12 inches in diameter.
6. Put on the cake plate. Carefully transfer the cake batter to a cake plate. Using a fork or your fingers, fold in the edges of the dough and press to seal. Prick the bottom of the crust several times with a fork to allow steam to escape.
7. Bake. Line dough with heavy-duty foil and top with dried beans, rice, or cake weights. Bake at 400 degrees for 10 minutes. Remove foil and bake pie for another 2-4 minutes or until crust is golden brown.
8. Cool. Let the crust cool while you prepare the filling for the pie.

How to prepare banana cream cake:

1. Start with the cream. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add milk and cream and stir.
2. Cook. Simmer over medium-high heat until thick and smooth, stirring constantly.
3. Temper the eggs. Place the yolks in a small bowl. Slowly and carefully drizzle some of the thickened cream into the eggs while beating quickly. Slowly pour this egg mixture back into the saucepan, whisking constantly. Cook for another 2 minutes. Your custard should be nice and thick.
4. Add butter and vanilla. Remove from heat and add butter and vanilla. Stir to combine.
5. Add bananas. Slice the bananas and place them on the bottom of your finished pie crust.
6. Cover with cream. Pour the cream over the bananas. Place a piece of plastic wrap over it and press to remove air bubbles and prevent a film from forming.
7. Cool. Let the cake cool for 1-2 hours or until completely cooled and set.
8. Surcharge. Top the finished cake with fresh whipped cream and additional banana slices if desired.

Tips and Suggestions:

Replace the cake base.

We love using this easy homemade pie crust in our Banana Cream Pie. The mild coconut flavor tastes so delicious with the bananas! However, you can also use a traditional butter pie crust or a graham cracker pie crust. You can also substitute vegetable oil for the coconut oil in this recipe if you don’t like the coconut flavor.

Can I prepare banana cream cake in advance?

Since this cake needs some time to cool down, you can make it earlier in the day and save a lot of time in the evening. However, the bananas tend to turn brown after about a day. It still tastes delicious, but doesn’t look nearly as appetizing. If you want to make this cake ahead of the day you plan to serve it, I recommend making the custard and pie crust separately. Store the custard in an airtight container in the refrigerator. Wrap the pie crust loosely in plastic wrap and store at room temperature. When ready to serve, add sliced ​​bananas to your pie crust and top with the chilled custard.

How long does a banana cream cake keep?

Store the rest of the banana cream cake, loosely covered with plastic wrap, in the refrigerator. It takes 2-4 days.

How should I serve banana cream cake?

We like to serve it with freshly whipped cream and fresh banana slices. It’s also delicious with toasted coconut chips! If you want something a little more fancy, you can use a piping bag fitted with a star tip to pipe decorations onto the top of the cake.

More delicious banana recipes: