People always say, ‘when life gives you lemons, make lemonade.’ I say, ‘when life gives you black overripe bananas, make Momofuku banana cream pie.’
Who knew that leaving your bananas to practically rot away in your kitchen over Christmas by mistake was a good thing?! Blackened bananas are the key ingredient to this unforgettable pie. They are the starring ingredient here, paying homage to the humble banana. This brilliant idea comes from Christina Tosi, creator of Momofuku Milk Bar.
In Tosi’s recipe, she recommends leaving your bananas to ripen until the skin is practically black. This way they become intensely flavoured, soft and with an unmistakable caramel punch to them. Not the kind of banana you’d like to eat though. Save your sweet yellow eating bananas for the hidden middle layer of sliced banana.
I absolutely love the ideas that emerge from the Milk Bar cookbook. Using humble ingredients, Christina Tosi creates approachable and unique desserts. I’m drawn to her diverse use of everyday foods; ones that you wouldn’t typically use in baking. For example, her compost cookie is packed with chocolate chips, pretzels and crisps! The Momofuku Milk Bar book will definitely be a new addition to my bookshelf.
So before you emerge in the new year a new you, healthier and vowed off sugar for the best part of January; I urge you to try this ingenious creation. Theres always room for more pie in my world.
Fun internet watching: If you want to know more about this and watch Christina herself make this pie, you can watch it in the series “The Mind of a Chef” in the episode ‘Rotten.’ A great quick watch I’d highly recommend. Click Here to watch