First things first I started with banana bread. I used a recipe from King Arthur Flour which can be found here. First things I noticed while getting things ready, I had no cinnamon, also no baking powder. No worries, I just added a touch of allspice to the spices already in the recipe. Now the trickier part, baking powder. A quick substitution is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar or 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe). Well no cream of tartar or plain yogurt or sour cream. So i just added a bit more baking soda. As you may notice in many of the recipes I make I tend to just work with what I have on hand so many recipes end up being more inspiration than an actual recipe. However, today I followed both recipes pretty well.
Now lets get things going. First I gathered all my ingredients and tools.
While the bread was baking I decided to start on the pie. Since I didn’t have a recipe for banana cream pie I used this one from the Joy of Baking. First the shortbread crust. I should point out I also didn’t have the tart pan called for in the recipe so I used a pie pan instead.
The recipe called for a food processor to make the crust. Well I don’t have one. So I used my handy pastry cutter! You can also use a knife and fork for this.
Stop when the dough starts to come together, like it is here. Then you can just press it into the pan.
Yeah I had some problems with the crust sticking to my hands. I think the butter had warmed too much and that’s why it was sticking. I used some extra flour on my hands to help with the sticky problem. Still made it difficult to get a nice looking crust. You can use a strait sided measuring cup to press in the dough but well…I don’t have those 🙁
The recipe doesn’t say to add milk to the thickeners but I took a spoonful from the pan on the stove and added it because the thickeners were just too thick and got stuck in my whisk. I also tempered the thickeners, adding some of the hot milk to them before adding it to the hot milk so the egg wouldn’t curdle. If you do get lumps you can just strain it through a strainer tho.
It thickened up really fast for me, so keep an eye on it and keep whisking!!! Then set it aside to cool. I put saran wrap on it so the yucky skin doesn’t form.
My edges were too thin. I only cooked it for the minimum time, but I think even that was too long. Once the crust is cool we can assemble the pie!
Want to see the finished products? Here they are! First the bread!
Now the pie! Whipped cream is self serve!
Well they both look good despite my substitutions, hope they taste good! We’ll find out soon!