So, yes this is another banana recipe review. We love our bananas around here. 🙂
I had a hard time getting my mixture to froth up like hers…maybe I overwhipped? So, I adjusted the recipe to fit my cooking quirks…
I beat 2 egg whites on high until I got stiff peaks. Then I incorporated 2 large chopped/mashed bananas – either way works- and actually left out the sugar. I also left the bananas a tiny bit chunky because it was going on some of my banana cream pie and I felt the chunkiness was welcome.
My banana cream pie recipe, pie crust, filling and all is found by clicking here.
It is really easy. The pie crust is an oil pie crust so it takes about a 1/2 hour to make and the filling is made in the microwave in a matter of 10 minutes or so. I told you…easy.
These two paired perfectly. mmm..mmm.
Keep in mind…
The whipped banana topping does not keep well in the fridge even for a couple of hours. It is best made right before serving.
It is also a bit fragile so I was afraid to get too fancy with it. Not piping material. Best just for dolloping and digging in.
With that said…I have to say again that it is soo good with this pie and the reduced calories and increased fruit content is definitely something to smile about.
This is one of our absolute favorite desserts and certainly our favorite pie.
Now what about you…
What is your favorite pie?