Banana Nut Pie Recipes

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

GO BANANAS WHOOPIE PIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.

BANANA NUT PIE

Steps:

• 1. Boil can of sweetend condensed milk in unopend can for 3 hours. Make sure you keep the water over the can while boiling.
• 2. Cut up bananas and spread over the bottom of the pie crust.
• 3. Pour the boiled milk over the bananas.
• 4. Spread cool whip over the boiled milk.
• 5. Sprinkle pecans over top of cool whip.
• 6. Cut pie and enjoy! :).

MOM'S BANANA GLAZE PIE

Steps:

• 1. Boil over low fire (after you have mixed all ingredients above except vanilla). Stirring constantly until it thickens.
• 2. Remove from range and add drop of yellow food color and vanilla.
• 3. Pour over sliced bananas in precooked pie shell while mixture is still hot. You will need enough bananas to slice a couple of layers into the pie shells before you add the glaze. You can also sub bananas with other fruit - we just always used bananas!
• 4. After cooling, top with whipped cream that is sweetened.

CREAMY BANANA PECAN PIE

Steps:

• In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

MACADAMIA NUT-BANANA CREAM PIE

Steps:

• In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
• In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
• Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
• In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.

CHOCOLATE BANANA NUT PIE

Steps:

• Mix the 2 cups of ground nuts, ½ cup of ground graham cracker crumbs, 2 T. melted butter and 2 Tablespoons brown sugar well.
• Using a 9 ½ to 10 inch pie pan, press mixture evenly on the bottom and sides.
• Bake at 350°F for 10 minutes.
• Cool and set aside.
• Blend 2 cups powdered sugar, the cream cheese and vanilla with electric mixer until smooth.
• Add unflavored gelatin/water mixture and set aside.
• Put the ½ cup brown sugar into a pan with the 2 Tablespoons of water and 1 Tablespoon of butter. Heat on low heat until sugar is melted.
• Add the gelatin water mix to the brown sugar and stir.
• Add the chocolate chips to the brown sugar and gelatin mix, and continue stirring until well blended and chocolate is glossy. (Mixture will be thick.).
• Slowly mix the hot mixture, a little at a time, into the cream cheese and mix well.
• Slowly add the 1 ½ cups of whipping cream to the mixer and after blending well mix at high speed for about 2 minutes.
• Cover and chill in a very cold place for at least 30 minutes. (I actually put mine outside in the below freezing temps to chill).
• Bring out the chilled mixture and beat at high speed until soft peaks form.
• Gently fold in the ½ cup of broken walnut pieces and chunks of bananas.
• Pour into the cooled pie crust, mounding on top since this makes a deep pie.
• Chill well.
• Top with the Whipped Cream from the topping ingredients...and garnish with the 2 Tablespoons of broken walnuts sprinkled on the top and serve.

EASY CAKE-MIX BANANA BREAD

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
• Select your favorite banana bread recipe variation from those below.
• In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
• Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.