I have no reason for making this cake other than I needed to use ripe bananas and didn’t want to make another banana bread. And I have been dying to make it for quite some time. Actually, most of the … Continue reading
I have made a lot of banana breads over the past few years. A lot have come out really good. And quite a few have not come out so good. Those that have not come out so good sink in … Continue reading
Bananas have entered my baking world once again. This is an ingredient that seems to be the star of a majority of the baked goods I have made over the past year. It is Joy the Baker’s Banana Coconut Cream Pie which happens to be this weeks Sundays with Joy recipe. And it is recipe #52 which means we are now more than halfway through the cookbook!
I am a big fan of banana breads but I am not a big fan of actual bananas, which this pie has in it. I still wanted to make it as is because I know plenty of people who would enjoy it. And this is not a quick recipe because there is chilling involved, but it is well worth it.
First, a delicious graham cracker crust with toasted coconut right in it.
Then the cream filling. This is what makes this process long, only because it has to completely cool before putting it in the pie crust.
This cream filling also has toasted coconut and sliced bananas folded right into it.
To top off this beautiful pie, a fresh whipped cream with toasted coconut sprinkled on top.
I love how this pie came out! It’s so pretty!
Of course I tried it and if I was a lover of actual bananas, I would go crazy over this. It is good and the feedback that I got from the people I shared it with said it was absolutely delicious and fresh tasting. Love it. Please make sure you pick up the Joy the Baker cookbook to make this pie!