I can never get the banana supply in my house right. I have to buy them when they’re almost perfectly ripe (a tiny bit of green around the stems) to give my kids enough time to eat them all before the brown spots start forming. Once brown spots start forming, these kids will not touch those bananas; so I peel them (hint, hint Jen Lancaster) and stick them in a freezer bag and toss them in the freezer. We make banana bread out of them when we feel like it or throw them into smoothies, but you can only eat so much banana bread–even if you do them chunky monkey style, like I do, loaded with chocolate chips.
Whenever I purchase my bananas from a certain grocery store, that shall remain nameless, their bananas go straight to brown spot the very next day. And then I end up kicking myself because I forgot this fact and now I have all these bananas on hand that no one will eat. Well, this happened to me recently and I decided that since I was missing the delicious banana pie from Sunny Side, Inc. in the sleepy town of Wahiawa, HI, I would just make one myself.
Now this pie is not a banana cream pie. It’s more like an apple pie made with bananas. My sisters and I would order the Sunny Side Fried Rice Special which came with a plateful of fried rice, an egg cooked your way served on top, a hot dog split down the middle; and we ordered a side of bacon to go with that. We always ordered a banana pie for “dessert”. Did I mention that this was a weekly breakfast on Mondays? Oink. The pie has no whipped cream or pudding filling, so it does not constitute dessert and is a perfect breakfast food. I found the recipe in the archives of the Honolulu Star Bulletin. It’s a recipe from another popular restaurant called Flamingo’s. I used ready made pie crust–the kind you just roll out. I hope you try this and like it! Bananas and pie crust, how could you go wrong?
4 cups of sliced bananas
1/2 cup of pineapple juice
1/2 cup sugar
1 teaspoon cinnamon
Pastry for a double crust pie
Soak banana slices in pineapple juice for 20 – 30 minutes. Drain and reserve the juice.
Preheat your oven to 400 degrees. Line your pie plate with pastry. Combine banana slices with the sugar, cinnamon, 2 tablespoons of reserved pineapple juice, and give it a toss to coat everything evenly. Pour into your pastry shell and cover with top crust. Seal and crimp the edges and cut vent into the top crust. I marked mine with a “B” for banana and me!