Banana Chocolate Chip Layer Cake

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

Banana Coconut Cream Pie

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.

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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.

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This cream filling also has toasted coconut and sliced bananas folded right into it.

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To top off this beautiful pie, a fresh whipped cream with toasted coconut sprinkled on top.

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I love how this pie came out!  It’s so pretty!

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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!