Skip to main content

Banana Cream Pie + Everyday is a Holiday #FoodieReads

I have long been a fan of George Mahood's writing. Last year I read three of his books and did recipe posts for each one. You can click on the title to go to that original post -  Not Tonight, Josephine: A Road Trip Through Small-Town America; Free Country: A Penniless Adventure the Length of Britain; and Travels with Rachel: In Search of South America. So, when I saw Every Day Is a Holiday by George Mahood* I ordered it immediately.

On the Page

I am not sure if it was the subject matter - Mahood details the first six months of a year as he attempts to celebrate off-the-wall holidays each and every day - or what...but this is my least favorite Mahood book. Sorry, George. 

It was an interesting premise that grew a little tedious. As an example of holidays, we're talking about No Housework Day, National Beer Day, Caramel Popcorn Day, Nutella Day, etc. He writes, "Fruitcake Toss Day is a strange day. The idea is that you can finally get rid of that fruitcake that has been lurking around since Christmas. Where you toss it, I’m not sure, but it sounded pretty awesome."

And on Great American Meat Out Day, he went to a "tapas restaurant, and in the spirit of Great American Meat Out Day we ordered 12 different dishes, mostly meat; slow-roast pork belly, Spanish morcilla sausage, chorizo, meatballs, steak, lamb, chicken and of course some Spanish ham."

Maybe it was just a little too esoteric for my tastes. Still his writing is fun and fast. So, I'll just keep an eye out for another book by Mahood.
On the Plate

I didn't make a note as to whether he wrote this about National Pie Day which is January 23rd or Pi Day as in March 14th or 3.14. But I did laugh about his pie commentary: "...pie is UNDOUBTEDLY the world’s greatest invention. They say that pies were first made by the Egyptians in about 2000 BC, although how ‘they’ know this I have no idea. I doubt the Egyptians painted hieroglyphics of themselves tucking into a Steak Bake or a Fray Bentos. ...The Romans then jumped on the pie bandwagon in about 100BC, and the first recorded pie recipe was for a rye-crusted goat cheese and honey pie."

And I just so happened to have an unpublished pie post in my folder. Done. This was from 2019, so long before COVID and before we have to wear masks and stay at home! So, the text and the photos are from the Before Times...

When we found out that one of the boys' friends was going to be staying with us for a weekend, I talked about what things we should cook with him. He has always enjoyed cooking and somehow we landed on banana cream pie. Probably because it's been so long since we've had it. Great!

And because they have done it before, I knew they would do most of the work. I did swap in some banana flour because I was intrigued by the package. It's gluten-free and has a strange hue. Also, it didn't really impart any banana flavor to the crust, but I think the kids liked that it was a banana cream pie in a banana crust.

Ingredients makes one 9" pie
  • 1 cup flour
  • 1/4 cup banana flour
  • 1-1/2 teaspoon organic granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter (1 stick), cubed
  • cold water or vodka

Banana Cream Filling
  • 4 cups whole milk
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla bean paste
  • 12 egg yolks
  • 1 cup organic granulated sugar
  • 1/2 cup flour (typically we would use corn starch, but I didn't have any)
  • 3 Tablespoons butter, cold and cubed
  • 4 ripe bananas, sliced into coins 
  • whipped cream, for serving


In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in 1/4 cup of cold water or vodka and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into a disk, wrap in plastic and refrigerate until firm, approximately 1 hour.

Preheat the oven to 375 degrees Fahrenheit. Roll out the dough between two pieces of parchment paper, then transfer to a 9-inch pie plate.

Banana Cream Filling
Combine the milk, salt, and vanilla in pot and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for one minute. Whisk the egg yolks and sugar together until thick and pale yellow, then whisk in the flour until moistened and smooth. Gradually whisk in half of the hot milk mixture.

Pour the yolk-milk mixture back into the pot and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, approximately another 5 minutes. The mixture should become very thick, like a set custard. When cooked, turn off the heat.

Stir in the butter until it melts completely and fold in the bananas.

Pour the filling into the pre-baked pie shell. Gently push the banana slices below the surface to prevent them from browning. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate for at least 7 hours or overnight.

Top with whipped cream and serve.

They did a great job on this pie. Even I ate a few bites...and, if you know how often I indulge in the sweets that come out of my kitchen, you know how rare that is.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Click to see what everyone else read in April 2021: here.


  1. Glad that you found a post for this recipe. Banana cream pie is one of Frank's favorites. Can't wait to try your version.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t