2 bananas
2 eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 1/4 cups white sugar
1 teaspoon baking soda
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 1/2 tablespoons milk
In a large bowl, combine bananas, eggs, milk, flour and sugar. Mix together well.
Pour the banana mixture into a round 9 inch pie pan. Pour vanilla cream on top of banana mixture. Sprinkle the baking soda over top of pie. Spoon the butter over banana cream mixture.
Divide the banana cream mixture between two plate, and insert a knife or fork into the top layer of pie crust to seal in butter.
Remove banana cream from pie crust, and slice into 1 inch thick slices. Place slices on pie plate. Fill remaining pie crust with banana cream. Refrigerate for 3 hours (chilling to allow steam to escape).
Prepare banana cream filling by bringing banana cream filling and banana cream custard into a small saucepan. Bring mixture gradually to a boil. Cook over low heat, stirring occasionally, until filling is thickened. Gently reheat pie in refrigerator.
Store pie in refrigerator.