Boston Banana Cream Pie is a pie that’s really should be called Boston cream cake! It’s plump full of pastry cream filling and banana slices, and it’s all topped with a chocolate ganache.
This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. It’s believed that the first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American Pudding-cake pie.
This delicious dessert is one that you might find at your favorite bakery, but it’s easy enough to make at home. The original Boston cream pie recipe does not call for using any bananas, but this recipe turns it into banana cream pie. I love the added banana flavor!
Ingredients needed:
all purpose flour
white sugar
baking powder and salt
milk
shortening
vanilla extract
large egg, at room temperature
butter
bananas
unsweetened chocolate
powdered sugar
How to make Boston Banana Cream Pie:
The complete, printable recipe is at the end of this post.
MAKE THE CAKE:
Preheat the oven to 350 degrees F. Grease the bottom of a 9 inch round pan, and then line with round piece of parchment paper and spray with cooking spray.
In a large bowl, blend all cake ingredients until moist; using an electric mixer to beat for 2 minutes on medium speed (you can also use a stand mixer). Pour the cake batter into prepared pan and bake for 20 to 30 minutes until golden brown and a toothpick comes out clean. The finished cake spr...
