Retrobananacreampie Recipes

BANANA PUDDING

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

BANANA FLIP CAKE

Steps:

• Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.

RETRO BANANA CREAM PIE

Steps:

• Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup milk; set aside.
• In a heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture.
• Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes.
• Stir in butter and vanilla.
• Scrape into bowl.
• Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.
• In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9 inch pie plate.
• Refrigerate until firm, about 30 minutes.
• Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon.
• Refrigerate until set, about 10 minutes.
• Without stirring custard, spoon half over chocolate.
• Arrange banana slices over top, overlapping slightly.
• Top with remaining custard.
• Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
• GARNISH: In bowl, whip cream.
• Using piping bag or with spatula, pipe into rosettes or spread to cover top.
• Sprinkle with grated chocolate.