So after much thought, I came up with a recipe that incorporates the creaminess of the pie filling but without relying on pie dough. Just for the record, this is NOT a low fat recipe. This is the kind of cake you eat and moan. This, my friends, is a dessert for banana lovers. It's the kind of cake that will have you rolling (literally.. after eating this cake I will be jiggling and rolling in places I don't want to be) back for more.
This is the kind of cake that will change your life.
BY. YOUR. SELF.
The entire thing.
So, it's your choice. I'm just sayin', I've been there and it's not pretty. Sleepwalking... er... sleepeating, it can hurt.
Anyway, bake it for 25 minutes or so and when it's done, set it aside to cool.
Meanwhile, start making the filling, because let me tell you...
That is the best part. EVER.
Take your mashed banana and obliterate it to smithereens with a hand blender. Speaking of hand blenders, you really want to invest in a good one. Really. I mean it. From experience here folks, the cheap crap doesn't cut it, literally. Invest in a mid to high end model and it will serve you faithfully for a long time. Cuisinart, Kitchenaid and Braun make some good ones that are readily available in most department stores. Stay away from store brands unless you want to curse and groan every time you need to blend something. That was my state for a very long time before I met Cuisinart.
Now, see the label on the side that says Cook & Serve? That is what you want for this cake. DO NOT buy the instant pudding mix. It will not work. If you've been living in the dairy free world for a while you know that non dairy milks are not very cooperative with instant pudding and need a bit of tweaking. Sometimes, it is best to use the cook & serve variety, because nothing says no to boiling cornstarch. It will thicken anything, dairy or non dairy. So just make sure you grab the right one, because sometimes they all look alike and are stacked right next to each other on the shelf. Inventory clerks at the grocery store run your life. Deal with it and move on.
Can't find the Kraft version? Don't worry, we have options. Dr. Oetker makes the Shirriff Banana Cream filling which is also dairy, egg and nut free.
Still, read the label. Every time. You have to make sure - the safety of your family depends on it.
Besides, I've been known to be wrong once or twice.
Just don't tell my husband that. What he doesn't know won't hurt him.
Add the soy milk and heavy cream and stir with a whisk. Place on medium heat and keep stirring to prevent it from burning.
When it comes to a rapid boil, remove it from the heat. It should be thick and coat the back of the spoon nicely.
Pour the filling over the sliced banana and spread to cover all the edges. Feel free to taste the filling at this point. YUMM!
Spread a very thin layer on the cake just enough to cover the top. The rest of the topping we'll use to decorate.
You can do what I did, if you want to fool others into thinking you're some sort of home cook extraordinaire, and pipe the filling on top in decorative swirls. Or you can be more down to earth and just swirl it around with a spoon.
Try not to be like me. I'm dysfunctional.
According to my husband, on an average day, I'm a total cold heartless vampire who happens to be an awesome cook & baker.
On a good day, if the stars are in alignment and the weather is right I might be nice.
Let's not even talk about a bad day. That might require a dedicated post.
OK, back to piping...
That's what my swirls looked like after fighting a long and hard battle with the piping nozzle. It was a prolonged war; there were casualties. But I was victorious in the end.
Garnish with the remaining sliced banana and just sprinkle a bit of brown sugar on top or anything else you desire. Cake sprinkles would be nice, and also chocolate sprinkles or shavings. You can even use walnuts if you are not allergic.
And here is the close up...
Dig in and enjoy!
And don't forget to share, or freeze it. Just make sure to put a padlock on the freezer. Sleepeating is not good for your waist (or thighs).
1 cup graham cracker crumbs
1/2 cup unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup soy milk
1/2 Tablespoon vinegar
2 Tbsp dairy free margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar firmly packed
1/4 cup unsweetened applesauce
1 banana, mashed
1 tsp vanilla extract
1 banana, thinly sliced
1 banana, mashed
1 box Cook & Serve Banana Pudding (dairy/egg/nut free)
2 cups soy milk
1 cup Nutriwhip (dairy free whipping cream)
1 cup Nutriwhip (dairy free whipping cream)
2 Tbsp granulated sugar
1 banana, sliced
2 Tbsp brown sugar firmly packed
Preheat oven to 350 degrees. Grease two 2.5 quart casserole dishes with dairy free cooking spray. Set aside.
In a large bowl, combine graham cracker crumbs, flour, baking powder, baking soda, and salt. Set aside. Combine soy milk and vinegar in a glass cup and set aside. In the bowl of a stand mixer, combine margarine and sugars. Beat until fluffy. Add applesauce, mashed banana and vanilla. Mix to combine. Add soy milk mixture and beat until incorporated. Add dry ingredients mixing until it just comes together. Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature.
To make the filling, arrange sliced banana on top of cakes and set aside. In a medium size sauce pot, combine mashed banana, pudding, soy milk and nutriwhip. Place on medium high heat stirring constantly until it thickens. Immediately pour over cake. Smooth out the surface and place in fridge to cool.
When ready to serve, make the topping by beating the nutriwhip and granulated sugar until stiff peaks form. Spread over entire cake or put in piping bag and pipe swirls all over cake. Garnish with sliced banana, a sprinkle of brown sugar and a drizzle of chocolate sauce on top of each slice. Chill and serve. Store leftovers (if there are any) in the fridge.
Nutritional Info for original recipe (Per slice)
Calories 254.69, Total Fat 8.98g, Cholesterol 0mg, Sodium 193.91mg, Potassium 155.94mg, Total Carbohydrates 41.62g, Fiber 1.07g, Sugar 31.36g, Protein 1.84g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.