As an Aussie, to me a Banana Cream Pie conjures images of 1950s America. However like lots of recipes while it may be retro, it is definitely delicious!
I decided to make minis using my brand new baby tart tins purchased on a whim a few weeks ago. Because they are so shallow, I knew I wouldn't be able to layer the pastry cream and banana and decided instead to combine the two. By mashing the banana and folding it through I ended up with the most luscious banana custard you can imagine. Sure it looks like baby food but I would eat this straight out of the bowl any day!
I'm sure you can guess what happened though - the mashed banana really affected the consistency of the pastry cream and it oozed everywhere when I cut it. Bummer.
I then simply piped the whipped cream on top (I actually forgot I needed sour cream for this so mine was plain cream). I really need to work on my piping skills but a sprinkle of cinnamon and a banana slice for decoration makes all the difference!
The taste test ...
Fabulous! I loved the contrast between the crisp buttery crust, sweet spiced custard and smooth cream. Even a mini was a bit too much for one serve but I gave it a good go. These were pure comfort food and incredibly easy to make. I can see this becoming a real family favourite.
Thank you to Amy of Sing for Your Supper for this week's pick. We loved it! You can find the recipe on Amy's blog.