Banana Boston Cream Dessert Recipes

BANANA CREAM DESSERT

Banana Cream Dessert image

WHEN OUR DAUGHTER was at Lehigh University, the school held a recipe contest for "old home-cooking" dishes. Tamie's meal won, and this recipe was part of the menu. For her prize, she was served her dinner in the university's Presidential Dining Room with five of her friends. It was an evening she'll always remember. -Nancy Walters, Ft. Myers, Florida

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

Ingredients

1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup crushed peanut brittle, divided
2 ripe bananas, sliced
4 to 6 maraschino cherries

Steps:

In a bowl, beat cream until soft peaks form. Add vanilla and continue beating just until stiff peaks form. Fold in 3/4 cup peanut brittle and the bananas. Spoon into individual dessert dishes. , Chill for 1 hour. Sprinkle with remaining peanut brittle and top each with a cherry.

Nutrition Facts :

BOSTON BANANA CREAM PIE

Boston Banana Cream Pie image

This is heavenly! It's completely homemade-2 layer cake with banana custard filling and chocolate glaze. I got this recipe from a friend who got it from the Pillsbury Bake-off. This special dessert takes a little effort but is gorgeous and delectable!!!

Provided by Kaarin

Categories Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 22

Ingredients

1 1/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup shortening
1 teaspoon vanilla
1 egg
1/2 cup sugar
3 tablespoons flour
1/8 teaspoon salt
1 1/4 cups milk
1 egg, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
2 bananas, cut in 1/4 ", slices
1 ounce unsweetened chocolate
2 tablespoons butter
1 cup powdered sugar
1 dash salt
1/4 teaspoon vanilla
2 -3 tablespoons milk

Steps:

Grease bottom of a 9" round pan.
Line with wax paper and grease again.
Blend all cake ingredients till moist; beat 2 minutes on medium.
Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
Cool 5 minutes, then invert on wire rack.
Remove wax paper carefully and cool completely.
With a long thin knife, split cake in half to get 2 thin layers.
Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
Slowly stir in the milk.
Cook on medium; stirring constantly.
Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
Remove from heat and stir in butter and vanilla.
Cool, stirring occasionally.
Spread half the filling on bottom layer.
Arrange the banana slices on filling, then cover bananas with remaining filling.
Top with 2nd layer, cut side down.
For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
Stir in sugar, vanilla, salt and milk for spreading consistency.
Spread on top of cake, letting some drizzle down sides.
Refrigerate.

Nutrition Facts : Calories 369.3, Fat 13.1, SaturatedFat 5.9, Cholesterol 53.3, Sodium 246.2, Carbohydrate 59.6, Fiber 1.6, Sugar 39.8, Protein 5.4

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