Peanut Butter Banana Boston Cream Pie
From jo_jo_ba 16 years ago
- 55 minutes to make
- Serves 12
An adapted version of a decadent Anna Olson recipe, this is Boston Cream Pie at it’s utmost, filled with nutty flavour and creamy custard and drenched in a chocolate ganache. You do have to start making this a day ahead though, as the custard needs to chill and the cake needs to stand overnight before assembly.
Ingredients
- 2 cups evaporated skim milk shopping list
- ¾ cup low-fat creamy peanut butter shopping list
- 4 egg yolks shopping list
- ¼ cup light brown sugar shopping list
- 1 tsp cornstarch shopping list
- 1 tbsp vanilla extract shopping list
- ½ tsp ground nutmeg shopping list
- ½ cup 1% milk shopping list
- ¼ cup unsalted butter shopping list
- 1 egg shopping list
- 1 medium, overripe banana, mashed shopping list
- 1/3 cup brown sugar shopping list
- 1 tsp vanilla extract shopping list
- 1 tsp banana extract (optional) shopping list
- ½ cup cake flour shopping list
- ½ cup brown rice flour shopping list
- ½ tbsp baking powder shopping list
- ¼ tsp salt shopping list
- 2/3 cup low-fat, sweetened condensed milk shopping list
- 3 oz bittersweet chocolate, chopped shopping list
- 1 oz peanut butter chips shopping list
How to make it
- Preheat oven to 350 °F. Grease a 9-inch pie plate and place in a deep baking dish.
- Beat peanut butter, yolks, brown sugar, cornstarch, vanilla and nutmeg until thick and creamy.
- Heat evaporated milk to just below a simmer, and pour into peanut butter mixture.
- Pour into prepared pie plate and pour boiling water around it.
- Bake for 25 minutes.
- Let cool to room temperature and chill custard in pie plate completely.
- Grease bottom and sides of a 9-inch spring-form pan, line the bottom with parchment, then grease again and dust lightly with flour.
- Heat milk and butter until butter is melted, and keep warm.
- Whip egg, banana and sugar until very thick and pale yellow.
- Add extracts and beat smooth.
- Sift flours, baking powder and salt, and add to egg mixture, mixing only until blended.
- Carefully pour in hot butter and milk, and mix again until barely blended.
- Scrape into prepared pan and bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean.
- Let cool for 15 minutes, then turn out onto a plate, peel off parchment, then invert (so top is up) onto a rack to cool completely. Chill in fridge 8 hours or overnight.
- To assemble, slice cake into 2 layers.
- Stir chilled custard smooth, and spread over bottom layer.
- Top with second layer and chill while preparing glaze.
- Stir condensed milk, chocolate and peanut butter chips over medium-low heat until melted and shiny.
- Spread glaze over cake and chill until ready to serve.
People Who Like This Dish 5
- mumtazcatering Gauteng, ZA
- angelgirl94 Reidsville, NC
- acemom Glenpool, OK
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 1 people-
thanks Jo jo ba love the combination of peanut butter and bananas can i substitute the brown rice flour with brown flour ?
warmest regards
Mumtaz
mumtazcatering
in Gauteng loved it
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