Now, I’m not saying my husband’s an ape, but he sure seems to have a thing for bananas. At least recipes containing them.
When I married into his family, I didn’t realize I was also acquiring a sacred banana cake recipe, handed down from Dan’s Grammy. It always seemed like banana bread to me, but Dan calls it banana cake, and I’m not sure what the difference would be, anyway.
I love bananas, but only when they’re close to green. It’s a texture thing. I don’t even like the dark, mushy spots on bruised bananas. But I can’t eat a whole bunch of bananas by myself, so Dan gets the leftovers to leave until they’re the proper mushiness for cooking.
Dan insists on making his banana cake in a bundt cake pan, therefore, I guess, reinforcing the cake-ness of it. He claims that the cake cooks properly only in a bundt pan so the inner part gets as brown as the outside. Once, when we made mini-cakes for Christmas gifts, he acquiesced to the use of mini-loaf pans, but I could tell he wasn’t happy about it. (We also made my signature spice cake, which is notable for having to boil the raisins first, making them plump and juicy. But I digress.)
Dan’s other tasty banana creation is a non-patented, no-bake, sugar-free banana cream pie. The concept is fairly simple: graham cracker crust, slices of too-ripe-for-me bananas lining it, sugar-free banana pudding, more banana slices, then sugar-free whipped topping. Low-fat milk for the pudding, of course.
The pie is good, but we’ve improved it over the years. One time we were low on milk, so we substituted part of it for chocolate milk. It worked moderately well, but there wasn’t a lot of chocolate flavor to the finished pie.
So we began to experiment. This pie was open to variation, unlike the sacred banana cake. We tried different combinations of pudding, different amounts of plain and chocolate milk, and other variations.
In the end, what we came up with was a pie with the same graham cracker crust – no way to improve on that, at least not easily. Then we mix two boxes of banana pudding with two boxes of chocolate pudding, but use only half the milk called for on the boxes. This makes the pie much firmer and easier to slice, though I must confess that sometimes we just grab forks and eat it right out of the aluminum pan. Sliced bananas and whipped topping as before.
My family had their banana idiosyncracies, too, I guess. My mother used to eat bananas with peanut butter, long before Elvis invented or at least popularized the fried banana-and-peanut-butter sandwich. She’d just smear a dollop of peanut butter on top of the banana, bite off the end, and repeat.
Maybe I should suggest to Dan that he try to invent a banana-and-peanut-butter pie. I don’t think peanut butter pudding exists. (Someone correct me if I’m wrong.) So I think it would be a matter of mixing the peanut butter into the banana pudding and tinkering with the milk ratio until the consistency is right.
We’re going to have a house-warming party this spring when our house is rebuilt. Maybe I should consider having a desserts-only buffet and serving all three kinds of pie and the banana cake as well. Of course, anyone allergic to bananas, chocolate, or peanut butter would be out of luck. We’ll have to have some plain old pound cake for them.
Or spice cake. Is anyone allergic to raisins?