Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Banana Pie
Ingredients
Directions
Prepare the crust
Line a pie plate with the crust.
Bake until golden.
Assemble the pie
Slice the bananas thinly.
Fill the cooled crust with sliced bananas.
Sprinkle a little sugar over the bananas.
Whip the sweetened cream until light and fluffy.
Spread the whipped cream over the pie.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Banana + sugartop 19% of all pairsSmell alikelowCooked together3,102 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
-
Banana + creamtop 23% of all pairsSmell alikelowCooked together1,180 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bananas
- Provide the main filling and sweetness, with a soft texture once sliced.
- Sweetened cream
- Adds a light, fluffy topping that is sweet and rich when whipped.
- Pie crust
- Forms the base that holds the filling and the cream topping.
Swap the banana
How well each one fits the dish's main ingredients (sugar, cream):
- Vanillafits better
- Strawberryfits better
- Raspberryfits better
- Bananathe original
Fit is the average pairing score against sugar, cream. Candidates are from the same food group and used in at least 100 recipes.
“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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