Banana Crunch Pie Recipes

BANANA CRUNCH PIE

Steps:

• Preheat oven to 400 degrees.
• Combine bananas and lemon juice and let sit for 15 minutes.
• Combine flour, sugar, butter and nuts and set aside.
• Combine sugar, cinnamon and nutmeg and add to bananas.
• Pour into pie shell and sprinkle flour mixture on top.
• Bake for 35 to 40 minutes.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

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.

NO-BAKE BANANA CRUNCH MINIS

Steps:

• Generously grease 24 mini muffin cups with coconut oil, or spray with cooking spray. In large bowl, place cereal; set aside. In food processor, add dates, walnuts and 1 tablespoon water; pulse in 1-second bursts about 30 seconds or until finely chopped. Add oats, banana and chia seed; process until mixture comes together into a ball.
• Transfer date mixture to bowl of cereal. Lightly spray hands with cooking spray; use hands to blend mixture. Use fingers to firmly press mixture evenly into muffin cups, pressing down to compact the mixture until firm.
• Refrigerate about 1 hour or until firm. Store covered in refrigerator up to 1 week.

BANANA CRUNCH CAKE

Steps:

• Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
• In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
• Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
• Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

QUICK BANANA CREAM PIE

Steps:

• In a large bowl, beat the milk, sour cream and pudding mix until smooth. Place a third of the banana slices into pastry shell. Top with half of the pudding mixture. Repeat layers. , Arrange the remaining bananas on top; cover with whipped topping. Chill for at least 2 hours.