Banana-Rama

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
1/2 cup finely chopped walnuts

Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
1/3 cup 2% low-fat milk

1. Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.
2. For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
3. For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
4. Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
5. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature. Serves 10.

Recipe by Greg Patent, "Relish the Season," March 2007.

Per serving: 370 calories, 20g fat, 4g prot., 48g carbs., 1g fiber, 300mg sodium.

Graham cracker crust:
18 Graham cracker squares
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
1 egg white
Cooking spray

Filling:
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
2 1/4 cups whole milk, divided
3 tablespoons unsalted butter
2 teaspoons vanilla extract
3 medium bananas (1 pound total weight), peeled and sliced

Topping:
1 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

1. Preheat oven to 325F.
2. For the crust, place crackers in a food processor and process until fine crumbs. Add sugar, cinnamon and butter and process 10 to 15 seconds. Add egg white and pulse rapidly about 10 times, until crumbs are moist. Coat a 9-inch pie plate lightly with cooking spray. Press crumbs firmly onto sides and bottom of pan. Bake 15 minutes or until light brown and fragrant. Cool completely on a wire rack.
3. For the filling, whisk together granulated sugar, cornstarch and salt in a heavy medium saucepan. Add egg yolks and 1/2 cup milk; whisk until smooth. Heat remaining 1 3/4 cup milk in microwave until very hot, about 2 minutes. Whisk into cornstarch mixture. Place pan over medium heat and stir until thick and boiling. Cook, stirring constantly, 1 minute. Remove pan from heat and stir in butter and vanilla. Cool to room temperature, stirring occasionally.
3. Spread about 1/2 cup cooled custard in crust. Arrange sliced bananas evenly over the custard; spoon remaining custard over top. Refrigerate 3 to 4 hours.
4. When ready to serve, whip cream, confectioners’ sugar and vanilla until thick. Spread evenly over custard. Serve cold. Store leftovers in the refrigerator. Serves 8.

Recipe by Greg Patent, "Relish the Season," March 2007.

Per serving: 420 calories, 23g fat, 6g prot., 50g carbs., 2g fiber, 220mg sodium.