This is a recipe I have wanted to make for a long time now. As much as I enjoy the array of desserts at Thanksgiving, I’ve never taken a liking to pecan pie or pumpkin pie. But if ever anyone offers banana cream pie, I would be all in. This banana cream pie is incredible. I never thought it possible to create such a thick, creamy, luscious and rich tasting pie - one that’s healthy let alone gluten-free, dairy-free and refined-sugar-free! It really is amazing what you can do with almonds, dates, pecans, cinnamon, coconut milk, maple syrup and bananas! They are all wonderful ingredients and when blended, create such a delicious treat! I tried this pie out on my friends and family and they all adored it! The rich banana cream layer against the caramel-like crust is just an incredible bite, one that everyone should try.
Aside from how decedent this pie is, it’s filled with incredible nutrition! You can read more about the health benefits of bananas in my pantry section here. For a natural sweetener I use pure maple syrup. Just make sure that when you buy maple syrup it says 100% as many brands are often mixed with other ingredients. Maple syrup is a great sweetener, one that I use often, as it’s a good source of magnesium and zinc minerals. Magnesium is essential for maintaining healthy muscle and nerve function, while zinc cannot be stored in our body and must be replenished by food.
This really is a prefect and unexpected pie to serve at your Thanksgiving feast. Enjoy and happy holidays!
Prep Time: 40 minutes | Cook Time: 10 minutes
Ingredients for the Banana Cream Pie Crust:
- 1 cup almonds
- 1 cup pecans
- 1 tablespoon cinnamon
-2 cups pitted medjool dates
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil (melted)
- ½ teaspoon sea salt
Ingredients for the Filling:
- 2 ripe bananas (plus ½ for decoration on top)
- 1 cup macadamia nuts (soaked in water for 30 minutes and then drained)
- 5 tablespoons of maple syrup
- juice of 1 small lemon
- ½ cup coconut milk
- sprinkle of sea salt
- 2 dashes of cinnamon
Ingredients for the Coconut Whip Cream (optional):
- 1 can full fat coconut milk
- 2 tablespoons maple syru
Start by preheating your oven to 350F. To make the crust, add both nuts to a food processor and blend until a crumble forms, about 2 minutes. Then add the rest of the crust ingredients to the food processor and blend until a sticky mixture forms. Using your fingers, evenly press this dough onto the bottom and up the sides of your pie dish. Bake in the oven for 10 minutes or leave raw! If baked, place the crust in the refrigerator to cool off completely before adding the filling.
To make the filling simply place all the ingredients into a blender or food processor and whip until creamy. Only once the crust has completely cooled, add the filling to the crust.
Optional: To make the coconut whip cream, simply store the coconut milk in the refrigerator for 2 hours before using. Now scoop out the thick coconut milk layer and discard the liquid at the bottom. We will only be whipping up the very thick white layer of cream that forms, not the clear liquid, which has separated. Now whip the cream for 3 minutes until it becomes fluffy and add the maple syrup. Finally pour this onto the filling layer and store in the refrigerator for 1 hour. Keep the pie in the refrigerator until being served, as this is a very delicate dish and the cream will melt if let out. Top with fresh banana slices and enjoy your Thanksgiving meal!