These are some of the first banana cream pie recipes ever published. With the advance of commercial refrigeration, bananas became more plentiful in North America by the end of the nineteenth century, and the demand had grown for recipes that called for them. If you love the exquisite, tropical taste of bananas baked in a pie, you'll really love these old fashioned recipes. Try one today!
Mom's Recipe Scrapbooks (c. 1920s)
Mom often served banana cream pie as a light dessert during the summer
months, but we also enjoyed it as a special treat on other occasions,
like Easter and Victoria Day weekend. I especially remember how much I
loved her no-bake banana pie (see recipe below). I always enjoyed eating it,
especially when it had been chilled for a few minutes in the
Slice 2 large ripe bananas into a baked crust. Fill up with whipped cream, sweetened with vanilla. Chill. Drop a spoonful of red jelly on each piece and eat.
Filling: Combine 1 cup brown sugar, 2 tablespoons flour, 2 tablespoons butter, 2 egg yolks (save whites for topping), 1 cup warm water, 1 teaspoon vanilla; cook and cool. Cut 2 bananas in slices in baked crust and pour in filling.
Topping: Beat the whites of eggs with 1 heaping tablespoon of sugar and spread on top. Brown in oven. —Mrs. H. Frost
3 eggs, separated
3/4 cup granulated sugar
3/4 cup potato flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla flavoring
Beat egg whites until stiff, forming peaks. Beat yolks and add sugar, beating well. Fold in beaten egg whites. Sift flour, baking powder, and salt together and fold into egg mixture. Pour evenly into two 8-inch cake pans and bake at 400° for 10 to 12 minutes. Place sliced bananas between the layers and top generously with sweetened whipped cream.
Dishes & Beverages of the Old South (1913)
Line a deepish earthen pie dish with thin, very good crust, fill it three parts with bananas, sliced crosswise very thin. Cover them thickly with sugar, add the strained juice of a large lemon, dot with bits of butter, put on a lattice crust, and bake in a quick oven twenty-five minutes.
This damson and banana tart recipe is an heirloom in this realtor's family, coming down from English forebears.
Line an earthen pie dish two or three inches deep, with very good crust, rolled thin, but not stretched nor dragged. Cover it with bananas, sliced thin, lengthways, strew over three tablespoonfuls of sugar, and a pinch of grated lemon peel. Sprinkle with liqueur glass of rum or brandy or whiskey, then put in a layer of preserved plums — damsons are best — along with their juice.
If there is room, repeat the layers — bananas and plums and seasoning. Cover with a crust rolled fairly thin, prick and bake three-quarters of an hour in a moderately quick oven.
Serve either hot or cold, preferably hot, with this sauce: One egg beaten very light, with a cupful of cream, a wineglass of rum, brandy, or sherry, and a larger glass of preserve syrup. Mix over hot water, stirring hard all the time till it begins to thicken. It must not get too thick. —M. W. Watkins
Second Edition of the Neighborhood Cook Book (1914)
Double the meringue ingredients to 4 egg whites and 4 tablespoons of sugar if you prefer a thicker meringue topping on your cream pies.
Slice three bananas, mash them thoroughly, one tablespoon butter, pinch of salt, one-half cup sugar, yolks of two eggs. Put all on stove and boil till thick like custard. Spread in baked pie crust. Add whites of two eggs beaten with two tablespoons of sugar. Spread over top and bake until brown.