Why it works: Banana and cream are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 1,179 recipes mention both. Both carry 2-heptanol, which smells bitter, floral. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Preheat to 350°F.
Grease pie plate, 9 x 1¼".
Make and bake the custard
Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater.
Pour into plate.
Bake till knife inserted in center comes out clean, about 30 minutes.
Cool completely.
Top and serve
Arrange banana slices on pie.
Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Banana + creamtop 13% of all pairsAroma overlaplowMentioned together1,179 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Vanilla + bananatop 2% of all pairsAroma overlapstrongMentioned together1,430 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Milk + vanillatop 2% of all pairsAroma overlapmoderateMentioned together19,175 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard structure as they cook, holding the pie together when sliced.
- Bisquick baking mix
- Adds flour and starch that thicken the filling and give it body as it bakes.
- Butter
- Adds fat that enriches the custard and gives it a smooth, tender texture.
- Milk
- Provides the liquid base that bakes into a soft, creamy custard.
- Whipping cream
- Whipped into stiff foam that forms a light, airy topping.
The step that matters
Cool completely. Cutting or topping a warm custard can cause it to weep or slide, since the starches and egg proteins need time to fully set as they cool.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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