This quick, easy, and delicious “impossible” banana bread pie is a great dessert for using up those overripe bananas that have a way of accumulating on the counter. With just 5 Weight Watchers PointsPlus Value, this custardy crustless banana bread pie is delicious either cold or warm-from-the-oven, with a small spoonful of your favorite vanilla frozen yogurt or ice cream melting over the top (just don’t forget to add in the extra PointsPlus!)
Looking for a way to use up two really overripe black bananas, I came across this recipe for banana bread pie in The Dinner Doctor by Anne Byrn (AKA The Cake Mix Doctor). It’s actually a takeoff on one of those quick, easy and delicious “impossible” pies from Bisquick that come in lots of savory and sweet variations.
To lighten-up this recipe, I used the 1/2 can of fat free sweetened condensed milk I had in the fridge left from when I made Nigella’s Breakfast Bars and a scant cup of Silk coconut milk, instead of the full 14-ounce can of regular sweetened condensed milk called for, leaving the pie plenty creamy and sweet for our tastes, while shaving some fat and calories.
This lighter easy banana bread “impossible” pie is definitely going in my “Make Again” file.
- 2 very ripe medium bananas
- ½ cup biscuit mix, such as Bisquick
- 2 large eggs
- 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
- 1 cup milk (I used Silk coconut milk beverage)
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Vanilla ice cream or frozen yogurt for serving, if desired
- Position oven rack in the center of the oven ad preheat the oven to 400 F degrees.
- Lightly coat a 9-inch pie pan with nonstick cooking spray and set the pan aside.
- In a large mixing bowl, beat the bananas with an electric mixer on low speed until they are smooth, about 1 minute.
- Stop the mixer and add the biscuit mix, eggs, sweetened condensed milk, milk, butter, and vanilla.
- Beat on low speed until the mixture is well blended, about 1 minute more.
- Scrape the batter into the prepared pie pan and smooth out the top.
- Bake the pie on the center rack until it is golden brown and firm around the edges, but still a little soft in the center, 25 to 30 minutes.
- Remove from the oven and let it cool for about 30 minutes before cutting.
- Serve warm with vanilla ice cream or frozen yogurt.
- It’s also delicious served chilled with a little whipped cream.
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