we always have bananas on our counter. sometimes, we go through a bunch in a day or two and sometimes they get extra ripe and they’re destined for banana bread. i love them, but fun fact: they make my tongue/throat itchy. it’s a real problem. so i have to be committed to the the situation if i’m going to eat a banana, because there are real consequences. this pie? totally worth it.
you’ve seen it before. it was a staple for us last summer - starting around 4th of july weekend. it’s a little more refined, the crust is even and crunchy, the pastry cream isn’t as corn starchy (thanks to paolo, he made this batch for me) and the whipped cream is a little tangy, thanks to the addition of buttermilk.
i’m sure there is some blogger rule out there that says i’m not supposed to blog/bake the same thing over and over again but, i can’t help it. we love what we love. these days i’m much more interested in trying to make something better each time i make it, rather than finding something new to make every week.
i finished my intro to yoga series today. it was such a great experience. i feel taller. a little more centered and grateful. so very grateful. last week i gave notice at my job - my last day is in june - and i started a part time job at anthropologie. it’s exciting, overwhelming and sometimes scary. but, i’m looking forward to finding more of myself this year.
expect more pie in the process.
brûléed banana cream pie