Banana Cheese Pie

For the crust:
Prepared graham cracker crust
or homemade:

1 1/2 cups graham cracker crumbs (about 9 whole graham crackers)
1/4 cup brown sugar
7 tablespoons unsalted butter, melted

Pinch of salt

For the mousse:
3 cups heavy whipping cream

1 package instant banana pudding

3 tablespoons powdered sugar

8 ounces cream cheese, softened

4 large bananas or 5 medium bananas

1 tablespoon water
1 teaspoon gelatin

For the whipped topping:
½ cup heavy whipping cream
1 tablespoons powdered sugar or more to taste

INSTRUCTIONS
For the crust: 

• Prepare a 9 1/2-inch deep pie plate by lightly greasing with butter.
• Pulse the graham crackers in a food processor. Mix in the sugar, salt, and butter.
• Press into the pie plate.
• Refrigerate the crust for at least 1 hour.

For the mousse:

• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Set aside to cool.
• Pour 3 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat cream on medium speed until it starts to thicken. Add instant pudding mix to the heavy cream. Beat on high speed until stiff peaks form. Set aside.
• Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. 
• Add gelatin and beat it into the cream cheese.
• Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. 
• Slice bananas and place edge to edge on top of the crust, working your way from the outside edge into the middle.
• Spread half the filling over the bananas. 
• Top with another layer of bananas.
• Spread the remaining filling over the bananas.

For the whipped topping: 

• Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. 
• Pour 1/2 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread the whipped cream over top of the cake or serve on the side.
• Top with sliced bananas.

Summer Squash Chocolate Loaf

Ingredients

• 4 cups grated summer squash
• 3 eggs
• 1 cup coconut oil
• 2 tsp vanilla extract
• 1-1/2 cups granulated sugar
• 3 cups all-purpose flour
• 1/2 cup cocoa powder 
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Line 2 loaf pans with parchment & lightly spray cooking spray- set aside.
3. In large bowl- sift together sugar, flour, cocoa powder, cinnamon,baking soda & salt.
4. Whisk in eggs, oil & vanilla.
5. Mix in with large spatula. Mixture will be very dry & pasty until you add the squash
6. Fold in squash & then chocolate chips.
7. Transfer to your prepared pans & smooth out.
8. Bake for 55-60 minutes or when toothpick test comes out clean.

from https://www.kleinworthco.com/summer-squash-chocolate-loaf/