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    You are in: Home / Recipes / Banana Bread Pie Recipe
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    Banana Bread Pie

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Honey Bee T's Note:

    This is from The Dinner Doctor by Anne Byrn. Have not tried it yet, but it looks like the best of both worlds, and super simple!!

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    Serves: 8



    Units: US | Metric


    1. 1
      Place a rack in the center of the oven and preheat the oven to 400°F.
    2. 2
      Mist a 9" pie pan with cooking spray. Set the pie pan aside.
    3. 3
      Place the bananas in a large mixing bowl and beat them with an electric mixer on low speed until smooth. You should have 1 cup of banana puree. Stop the machine and add the Bisquick, eggs, milk, butter and vanilla. Beat on low speed until the ingredients are well blended, 1-1 1/2 minutes longer. Using a rubber spatula, scrape the batter into the prepared pie pan and smooth the top.
    4. 4
      Bake the pie until it is well caramelized on top and firm around the edge but still a little soft in the center, 25-30 minutes. Remove the pie from the oven and let it rest 30 minutes before slicing. Serve warm with vanilla ice cream, or chilled with sweetened whipped cream.

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    Ratings & Reviews:

    • on June 05, 2010


      Yummy though the texture is a little off-putting for some. (It reminded us of MD Eastern Shore cornbread if you know what that is.) I used frozen bananas that I defrosted, cheap bisquick, egg beaters, and fat free sweetened condensed milk. I topped it with coolwhip and the flavor was lovely. Sort of pudding-y texture which my mother did not like. The rest of us enjoyed it, though!

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    Nutritional Facts for Banana Bread Pie

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.2
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 4.3 g
    Cholesterol 73.7 mg
    Sodium 186.7 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 0.9 g
    Sugars 31.6 g
    Protein 6.4 g

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