Baked Banana Pie

Finishing this weeks weight workout with back and shoulders.  It was a good workout for 40 minutes.  Nothing terrific on the Food Network. There was Road Tasted with the Neeley’s.  I just can’t get into that show but it was too early for today’s news so I suffered. It’s another travelling and eating show and I’ve just about had my fill of those.

I didn’t start with a warm up because I wanted to taper somewhat for Sunday’s run.

It was 70 degrees early this morning and didn’t feel quite so muggy outside when Shane and I took off for a 5 mile easy run.  We went around the golf course, part of the running route for Sunday’s race. There were 3 other runners we met along the way.  One gal was tall, lean and moving fast.  I wondered where she might seed herself on Sunday and if I could possibly pace her (like I’d find her in 12000 people!).  The other two, a man and a woman, were running up the hill at Valley View, huffing and puffing while Shane and I enjoyed the easy run down. Good run today.

Cycling or NOT

Ted is not one for very high temperatures so his call was to skip the club ride tonight. He was able to get a short ride in this morning.  As for me, I was ready to go if he wanted but since it was a scorcher outside, didn’t mind at all that we skipped.

Another disappointment at breakfast

Have you ever tried “Amazing Meal”? 

I tried the Pomegranate Mango Infusion this morning.  I was apprehensive because it has hemp protein but it didn’t have Pea Protein.  Unfortunately the lack of pea pro. didn’t make a difference.  It just wasn’t for me.  There wasn’t the exaggerated “fishy” taste that the Vega brand had.  There was just something that wasn’t right.  The color was very unimpressive with it’s greenish shade and the shake separated after blending. 

It really just came down the the taste. I didn’t like it.  For $2.69 per packet, these won’t make a reappearance in our house.

Now for something good….

I was pretty proud of myself when the following recipe resulted in one of the best baked pies I’ve ever made. Seriously, it was THAT good.

Baked Banana Pie

Darn those over ripe bananas!  It seems they keep collecting on my counter and from there, into my freezer.  At last count:  4 over ripe bananas.  That means baking in this kitchen.

If I have to bake or cook something just to use it up, it’s going to be a simple recipe.  This recipe for baked banana pie doesn’t get any easier.  Using the idea of a “custard” all ingredients were blended in one bowl and poured into store bought, unbaked, deep dish pie shell.  If you make your own pie shell, this recipe will be that much better.

Makes 1 deep dish pie

• 4 over ripe bananas, mashed
• 3 whole eggs (Use Egg-Lands Best for the best tasting eggs!)
• 1/2 cup sugar (bananas have their own sweetness and over ripe ones have a healthy dose of sugar that has developed in ripening so you don’t need a lot of sugar in the recipe)
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 cup lite cream
• 9” deep dish pie shell

Preheat the oven to 450 F.  Mix all the ingredients really well in one large bowl. Pour into your 9” deep pie shell.  Bake for 10 minutes at 450 F.  Reduce heat to 350 F and bake for one more hour.

Sometimes, the easiest and most spur of the moment recipes result in the best thing you’ve tasted in a long, long time. 

The more I eat of this pie, the more I tell myself  “But The Bananas Are Good For You!” …excuses, excuses, excuses.

What is your favorite food indulgence? …and what excuse do you give yourself for eating it?

Joanne