Banana Cinnamon Spice Pie Recipes

BANANA-CINNAMON SPICE PIE

Steps:

• Arrange banana slices in single layer on bottom of crust.
• Beat pudding mixes, cinnamon and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Spoon over bananas in crust.
• Refrigerate 4 hours or until set.

BANANA STREUSEL PIE

Steps:

• Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°. , In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and zest. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust. , For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling. , Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack.

CINNAMON CEREAL MILK BANANA CREAM PIE

Steps:

• Heat oven to 350°F.
• In food processor, process Crust ingredients except butter with on-and-off motions until fine crumbs form. Add 1/4 cup butter; process until well combined and a bit of the mixture pinched between fingers clumps together. Pour mixture into ungreased 9-inch glass pie plate; press in even layer in bottom and up side to form crust.
• Bake in center of oven about 13 minutes. Remove from oven to cooling rack; cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, combine 2 cups of the milk, 1/2 cup cream and 2 cups cereal. Heat to barely a simmer. Remove from heat. Cover; let stand 30 minutes to steep.
• Strain cereal-milk mixture through fine strainer, pressing on cereal to extract as much liquid as possible. Discard cereal.
• In small bowl, beat remaining 1/2 cup milk and the cornstarch with whisk until no lumps remain. Stir cornstarch mixture with whisk into cereal-milk mixture until combined. In another bowl (or the cornstarch bowl), beat egg yolks, 1/3 cup granulated sugar and 1/8 teaspoon salt with whisk until well combined and yolks begin to get pale and thick. Ladle a bit of the warm cereal-milk mixture into egg yolk mixture until combined. With rubber spatula, scrape egg yolk mixture into cereal-milk mixture in saucepan. Return saucepan to heat. Cook over medium-low heat, stirring constantly and making sure to scrape bottom and side of saucepan, until pudding thickens, whisk or spoon leaves tracks on surface of pudding, and mixture coats back of spoon.
• Using immersion blender (preferred) or whisk, blend in 2 tablespoons butter. Cool pudding slightly.
• Spoon or scrape half of pudding mixture into crust. Layer banana slices over first layer of pudding; top with remaining pudding, smoothing top. Place sheet of plastic wrap directly onto surface of pudding. Refrigerate pie until pudding is cool and set, about 2 hours.
• Before serving, whip 1 cup cream and the powdered sugar with electric mixer on high speed until medium-soft peaks form. Spread over top of chilled pie.

CINNAMON-SPICE BANANA BREAD

Steps:

• Preheat oven to 350° F. Lightly coat the bottom and about 1/2 inch up the sides of an 8 x 4 x 2-inch loaf pan with nonstick cooking spray; set aside.
• In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Make a well in the center of the flour mixture; set aside.
• In a medium bowl combine mashed bananas, brown sugar, milk, egg whites, and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). If desired, fold in 2 tablespoons of the walnuts. Spoon batter into prepared loaf pan. If desired, sprinkle with the remaining 2 tablespoons walnuts.
• Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

CINNAMON-SPICED BANANAS

Steps:

• Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.

BANANA-CARAMEL SPICE PIE

Steps:

• Spread banana slices onto bottom of crust.
• Beat pudding mix, cinnamon and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 4 hours or until firm. Serve topped with caramel topping.

BANANA CARAMEL SPICE PIE

Steps:

• Slice banana and place in bottom of crust.
• Pour milk into large bowl.
• Add pudding mixes and cinnamon.
• Beat with wire whisk 1 minute.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 4 hours or until set.
• Just before serving, top with whip cream and caramel topping, and some banana slices for an attractive presentation.

BANANA CARAMEL SPICE PIE

Steps:

• 1. Place banana slices on crust. In large bowl beat milk, pudding mix and cinnamon with wire whisk for 1 minute.2. Whisk in whipped topping. Spread over banana. 3. Refrigerate at least 4 hours or until set. Serve drizzled with caramel topping. Store in refrigerator.

BANANA-CINNAMON SPICE PIE

Steps:

• Arrange banana slices in single layer on bottom of crust.
• Pour milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spoon over bananas in crust.
• Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

BANANA-CINNAMON SPICE PIE

Steps:

• Arrange banana slices in single layer on bottom of crust.
• Pour milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spoon over bananas in crust.
• Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

BANANA CINNAMON SPICE PIE

Steps:

• PLACE Banana slices in bottom of crust.
• POUR milk into large bowl.
• ADD pudding mixes and cinnamon.
• BEAT with wire whisk 1 minute.
• REFRIGERATE in a pie glass 4 hours or until set.