I can not tell you how honored I am to do a guest blog for Java Cupcake! I am a huge fan of the blog and am just so excited to be able to share a recipe with you guys. A little about me before I get into the recipe – my name is Ashley and food is my passion. I live in Belgium with my husband who is active duty USAF and my two little boys Jakob who is 7 and Conner who is 5. I also lived in Germany as a child for 7 years with my mom,dad, and 2 sisters. My dad was stationed at Gilenkirchen Nato base. Not many have heard of it I always get the head tilt when I mention it to others. Get ready for another huh moment when I tell you where we are stationed lol. We are stationed at SHAPE (Supreme Headquarters Allied Powers Europe) it too is a Nato base. We have been here as of April 7 2011 for a year. I am currently in school to get my Bachelors in Elementary Education.
Since being in Belgium I have had to cook quite often and I found my calling… Baking (cue angelic singing). I was doing everything by hand because I did not have a stand mixer.. I know I don’t know how I did it either. Then my amazing mother in law sent me for Christmas/Birthday present a pink kitchenaid stand mixer. It proudly sits on my kitchen counter and even though I have to use a transformer to use it I can’t go back to hand mixing I just can’t. There are not fast food restaraunts on every corner here like in the states. We have a small Airbase here that has Burger King, Anthony’s pizza, & a little turkish place. That is it.. We don’t have the huge food court that Ramstein has (yes I am jealous). Also that Chievres Air base is 40 mins away from my house out in the country side. So needless to say I bake/cook quite frequently which lead to the birth of my blog http://strawberrysprinks.blogspot.com/ Feel free to stop by anytime. Okay enough of me talking on to the recipe.
I orginally saw this recipe over at Young Adventures http://4everyoungfam.blogspot.com/ . I thought wow how interesting. I am a huge banana fan and am pretty much obsessed with finding the perfect banana bread. So I decided this was a must. I loved it! Not only is it moist but so much flavor! I added a lot to it on my own so below is my recipe with changes made. After having this I will never go back to banana bread. I hope you guys will enjoy this as much as I did. By the way in my pictures you will see even after a year we are still eating on paper plates hey no judgement haha it cuts down on dishes. = : ) Enjoy-Ashley
Banana Bread Pie
2 very ripe bananas ( I used 4 medium bananas)
1/2 cup light Bisquick mix (if you don’t want it runny add 1/4 more)
2 large eggs
1 14oz. can sweetened condensed milk
1 tablespoon of butter melted
1 teaspoon vanilla
*I added 2 Cups of chopped walnuts
Preheat oven to 400 degrees
Mash the bananas until smooth. I used a potato musher.
Add rest of the ingredients and mix until blended.
Pour into a 9 inch pie pan. I doubled the recipe and used a deep dish pie pan.
Cook for 26-30 mins. If you use a deep dish pan I cooked mine for like 40 to 50 mins. Use a knife or toothpick and cook until the inside is no longer runny. I added some whip cream and dusted it with cinnamon. It is very very good.
*Tips & Tricks*
If you make it with my changes after about 15 mins cover it with tin foil because the top will burn.