Google “revisit” and this is what comes up: consider again from a different perspective. Two years ago, adrift and raw from the loss of my grandfather, I started this blog with a recipe for vanilla bean banana cream pie. Though not my favorite pie, it was his favorite. Hoping to soothe my broken-heart, I made a fresh banana cream freckled with vanilla beans, topped with extra banana slices and surrounded by a crunchy and sweet graham cracker crust. I imagined him eating it and smiling. Continue reading
Three brown bananas sat on my counter last week staring at me. Brown bananas equals banana bread which is a family favorite; however no matter how many recipes I try it never tastes as good as Jerry’s banana bread or so I’m told by the kids and Bubba.
Jerry is my grandmother. I was the first grandchild and no matter how hard I tried I could not say Grandma. Jerry came out instead; family, friends and acquaintances have called her Jerry ever since. She is a great cook. As a kid, barely able to see over the counter, I watched her hands make everything from crème puffs and blueberry buckle to lobster salad and Christmas turkeys. Her thin, wrinkled hands with short nails that were never painted moved quickly with the ingredients. She was a magician and I loved watching her.
She doesn’t cook as mush as she did but she stills makes banana bread, usually at my daughter’s request. C claims it is the best banana bread ever and I agree. It is dam good! I called her the other day for the recipe which she gladly gave me. I made the bread with 2 changes: less sugar and some whole wheat flour. C told me it is not as good as Jerry’s. At least she is honest! I thought it tasted good but not as good. Her magical way with food is real and I can’t replicate it, but I’ll keep trying!
I used 1 cup of whole wheat flour instead of 2 cups of all-purpose flour to add a bit nuttiness and health to the bread. I also used 3/4 cups of sugar instead of 1 cup and it tasted great. C may have liked it more if I kept 1 cup sugar. My girl loves sweets. Also, you will not need a standing mixer or electric mixer for the recipe. Everything is mixed by hand.
The best part about this bread is the melted butter and cinnamon sugar topping you put on the bread while it is still warm. The topping adds a nice sugary crust which I know is C’s favorite part.
The bread is perfectly moist and tastes great with a cup of coffee. It will last, well wrapped, for up to 5 days.
Jerry’s Banana Bread
barely adapted by me
1/2 cup of unsalted butter, melted
3/4 cup of sugar (Jerry uses 1 cup but I think it tastes just as good with 3/4)
3 large bananas, mashed
1 cup of all-purpose flour
1 cup of whole wheat flour (She uses 2 cups of all-purpose flour)
1 tsp. of baking soda
1/2 tsp kosher salt
1 Tbsp. melted unsalted butter
1 Tbsp. cinnamon
1/4 cup granulated sugar
Pre-heat oven to 350.
Sift together flours, baking soda and salt in a medium bowl and set aside. In a large bowl, whisk melted butter and sugar until light in color. Whisk in eggs, one at a time. Add dry ingredients to wet and mix until just combined. Be careful not to over mix. Fold in mashed bananas. Pour into greased loaf pan and bake for 50-60 minutes or until a wooden skewer inserted in the middle comes out clean. Place on a wire rack to cool completely and then remove from pan.
While your bread bakes, melt 1 tbsp of butter and prepare cinnamon sugar mixture.
Pour melted butter on still warm bread and sprinkle with cinnamon sugar. Drink with coffee and share with friends!
Here we go. After two years of obsessively reading cookbooks and trying recipes I am starting a food blog. I am not sure where this will lead but I know now is the time to start. I am home full time with my two sweet, smart and funny kids, Charlotte 5 and Graham 2. I have a supportive and loving husband who many call Bubba. We have a very furry, half human dog named Alice. Friends and family are close by and we live in a great town just outside of Boston, the city where we first met and fell in love 11 years ago. We have a good life but I somehow feel lost in the day to day. I have disappeared between diaper changes and gymnastics drop offs. I think this blog just may be my way back.
I am starting with a Vanilla Bean Banana Cream Pie with a Graham Cracker crust because it was his favorite. I am referring to Papa, my grandfather, who we lost two years ago. He was a like a father to me. His passing broke my heart and it is just now that my heart feels less raw. His birthday was two weeks ago. This pie is for him.
For the Vanilla Bean Pudding
1 large whole egg, lightly beaten, plus 4 large egg yolks
6 to 8 medium-ripe bananas
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 vanilla bean, split, seeds scraped
For the Graham Cracker Crust
12 full-size graham crackers
6 tablespoons butter, melted
For the Crust
Pre-heat the oven to 375
Place the graham crackers and sugar in the bowl of a food processor. Pulse to break the crackers up and then process for 1-2 minutes until the crackers are the same consistency as the sugar.
Add the melted butter and pulse to combine so the crackers look just damp.
Remove the mixture from the food processor and transfer the crumbs into a 9 inch pie pan. Press the the crumbs into a crust evenly along the bottom and up the side.
Bake the crust for about 10 minutes. Remove the crust from the oven and let cool.
For the Pudding
In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan (I didn’t do this step and it was fine), and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Place in refrigerator until chilled, 30 to 35 minutes. (The filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Cut 3 or 4 bananas into 1/4-inch slices, on the bias. Start at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. I don’t love whip cream so I didn’t add it but if you love it throw some on!
In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard.
Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.