oven. Toast your coconut for about 15 minutes, taking care to stir coconut every 3-5 minutes. Coconut burns very quickly, so be sure to keep an eye on it. You want a golden brown color. I often make extra to keep on hand.
oven for 20 minutes. Roasted bananas (or any fruit) significantly sweetens and intensifies the flavor. The bananas are soft and caramelized. You do NOT have to do this to your bananas. Firm, ripe bananas will work just fine in this recipe. Again, I highly recommend trying roasted bananas, they just deepen the flavor of your pie.
This fluffy, light, luxurious banana and coconutcreampie. In the same food processor, blend together the coconutcream, banana, vanilla bean, maple syrup, and coconut oil until it is a smooth consistency
This Caramel BananaCreamPie recipe from Aimee over at Like Mother Like Daughter has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding AND whipped cream for a delicious twist on traditional bananacreampie
My Mother-in-Law requested a BananaCreamPie to celebrate a momentous birthday. No boost of banana flavor in this custard, just a layer of banana slices sandwiched between a rich concoction of sugar, eggs, whole milk, cream, vanilla bean seeds, and vanilla extract
It tastes just like a bananacreampie on steroids - in a good way. So when I saw this recipe for BananaCream Delight by Tina over at Mommy's Kitchen, I immediately messaged Tina (because she's my best buddy and she's used to me bugging her) and said "How come I have never made this before