I love bananas. I swear I could go through a huge case of them by myself. So it is no surprise that I like banana cream pie.
Sadly, I can never leave well enough alone. I have to fix everything. Improve it. Play with it. Push it. See where it can go.
Roasting caramelizes the sugars in the food and intensifies the flavor whether it is a roast or a banana. (See where I am going with this?) When I bite into a piece of banana cream pie I want texture… creamy, rich. I want flavor… strong vanilla, intense banana. In this recipe I managed to create both. Think of it as a banana cream pie on steroids… Nothing delicate about it; just pure silky, smooth yummiliciousness washing across your palate bite after bite.
Use ripe bananas for this and try to slice them in uniform sizes or you may end up with banana mush for some of them. I added toasted pecans for texture and flavor to make this the best banana cream pie I have made to date. Seriously.
How can you resist?
Just so you know… you can cut the slices smaller so that the pie serves 12 (it is a rich pie) and each slice will be 500 calories and 47 carbs.
serving size 1/8