There’s Always Money in the Banana Stand!

Remember how last week I kindly suggested you peel five ripe bananas and put them into your freezer? It’s time to remove them. There’s a frozen chocolate peanut butter banana pie in my freezer right now and my kids have no idea. Please don’t tell them. They had melon for dessert, and I’d like to keep it that way.

This pie is probably my favorite recipe from the new cookbook The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table, from the folks behind the eponymous food blog. It might have something to do with it also being the easiest recipe in the entire cookbook, but more likely my inclination towards all things chocolate-peanut butter.

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There are other recipes that I’ve bookmarked: Baked Cauliflower Wings with Black and Bleu Dressing; Crispy Baked Avocado Tacos with Purple Cabbage Slaw; and Egg Foo Young with Sriracha Gravy. But other recipes have me asking why someone would go out their way and put tricky ingredients into a cookbook, like the Huitlacoche and Sweet Potato Quesadillas with Chipotle Cream. (Huitlacoche is a mushroom-like fungus that grows on corn and is apparently a delicacy in Mexico.) Still, I have a huge bag of masa on my kitchen table with which I will be making pupusas, but I’ll be skipping the pickled loroco flower.

But yes, this pie. Oh man, this pie.

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This photo is a lie: My children don’t actually eat food. Unless it’s lox, in which case, Bea would like another slice.

But back to the pie. Those frozen bananas are going to get whirled in your food processor (yay for my blade finally coming!) along with some peanut butter, dried dates, a little cocoa powder, almond milk and a touch of Maldon salt. If you don’t have Maldon salt, just use a pinch of kosher salt. Close enough. You’ll be making the crust first, and that’s just peanuts that have been pulsed in the bowl of the processor.

Honestly, this recipe couldn’t be simpler, although I would encourage you to really chop the dates and cut the bananas into smallish pieces. Your food processor will really get a work out with this recipe, and the smaller pieces will make it easier to blend.

This pie is vegan and gluten-free and “is just about perfect for summer birthday celebrations and backyard grilling parties.” I’d make this for Bea’s second birthday party in a few weeks, but she’s made it clear she wants a Princess Leia cake. May the force be with us.

Frozen Peanut Butter Banana Pie from Frozen Peanut Butter Banana Pie from The Chubby Vegetarian by Justin Fox Burks & Amy Lawrence

Ingredients

5 ripe bananas

1 cup roasted and salted peanuts

½ cup peanut butter

5 dried dates (pitted)

1 Tablespoon cocoa powder

½ cup unsweetened almond milk

½ teaspoon Maldon sea salt flakes

Chocolate syrup (to garnish)

Directions

Peel the bananas and freeze them for at least 3 hours. Into the work bowl of your food processor, place the peanuts and pulse until finely chopped. Into the bottom of a springform pan, spread the finely chopped peanuts in an even layer.

Slice the frozen bananas into chunks. Into the work bowl of the same food processor, place the bananas, peanut butter, dates, cocoa powder, almond milk, and salt. Blend until smooth. Gently pour mixture into the springform pan so as to not disturb the layer of peanuts on the bottom. Smooth the mixture with a rubber spatula by pushing the mixture to the edges. Place the springform pan in the freezer for at least an hour. For the best consistency, remove the pie from the freezer 10 minutes before serving so it softens a bit. Slice and drizzle with chocolate syrup.

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Mea Culpa

Forget Wes “Butterfingers” Welker, forget Gisele. It’s my fault the Patriots lost the Super Bowl. But I promise you I didn’t mean it.

Rich and I thought we were doing our fellow party-goers a favor by sharing this lemony olive oil banana bread that we’d whipped up that morning. But when we announced the addition of banana bread to the table of delights, Sarah and Mike both let out a yelp. They’d just returned from a trip to New Orleans where they been told, randomly enough, that it’s bad luck to bring banana bread on a shrimp boat – and by extension, naturally, to a Super Bowl party.

We didn’t even know we’d be bringing the banana bread to the party, because we didn’t even know we’d be baking it that morning. But when the bananas, which Rich had picked up for me in an attempt to find something sweet, nutritious and low in acid, began to look like giraffe necks, I knew it was time to try out this recipe in Melissa Clark’s Cook This Now. And you know how I am about Melissa Clark recipes.

Sure, I’ve already posted a banana bread recipe, but really, you can’t have enough banana bread recipes.  We switched things up a little bit with this one, trading out reflux-inducing chocolate chips for walnuts. I think pecans would also be nice. The result is moist, almost fruity because of the olive oil, but all that gets wiped away in the most pleasant of ways by the terrific lemony glaze.

My apologies to the fans of New England. And, to all the Giants fans out there (and I know some of you reading this are – Hi Russ!) you’re welcome. Next time you have a Super Bowl party bring some banana bread. Apparently it’s good luck, for the G-men, anyhow.

Lemony Olive Oil Banana Bread with Chocolate Chips (or nuts) from Melissa Clark’s Cook This Now

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

¾ cup dark brown sugar

¾ teaspoon baking soda

½ teaspoon kosher salt

1 cup coarsely chopped bittersweet chocolate (or walnuts)

1/3 cup extra-virgin olive oil

2 large eggs, lightly beaten

1 ½ cups mashed, VERY ripe bananas (3 to 4 bananas)

¼ cup sour cream or plain whole milk yogurt

1 teaspoon freshly grated lemon zest

1 teaspoon vanilla extract

For The Glaze

1 cup confectioners’ sugar

4 teaspoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan

In a large bowl, whisk together the flours, brown sugar, baking soda, and salt Add the chocolate pieces (or nuts) and combine well.

In a separate bowl, whisk together the olive oil, eggs, mashed bananas, sour cream or yogurt, lemon zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted into the middle of the loaf comes out clean, 50 minutes to 1 hour.

Transfer the pan to a wire rack over a rimmed baking sheet to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is almost cool, prepare the glaze. In a large bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze on top of the cake, spreading with a spatula to cover.