Today I was on a quest to find a banana cream pie recipe that I could take to my church small group. It is difficult to accommodate bringing food to groups of people these days. There are so many allergies and food sensitivities. I tend to get frustrated because I am a traditional-foods cook and my family thankfully does not have any food issues. I am learning how to cook alternatively so that I can provide food for everybody!
Speaking of cooking alternatively, my family has gone grain-free for the month of April just as an experiment. I’ll write more about that in another post. For this pie I found a recipe that looked amazing (her photography is beautiful!) and adapted it to suit what I needed for tonight. I decided to use almond flour for the crust like the recipe calls for. I know an article just came out on why almond flour should be avoided and I agree with most of it. I do think it’s okay once-in-awhile and in small amounts. Just don’t eat the whole pie by yourself! That’s definite almond overload!
Instead of using my usual pastured cream, which I *love* by the way, I decided to make this dairy-free with coconut cream. In place of my usual honey, vanilla stevia is used to sweeten it. Stevia tends to be bitter so be careful with it. A little goes a long way. Adding a mashed banana to the cream sweetens it as well. A dash of homemade vanilla extract makes it even better.
I’m happy with how this turned out and would definitely make it again. I made two so we could have some at home too. My kids all asked for seconds so that is a good sign!
- For Crust:
- 1 1/2 cups almond flour (I used blanched almond flour)
- 1/4 tsp seal salt
- 1/4 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 cup coconut oil, melted (use expeller pressed if you don't want the coconut flavor to permeate the crust)
- 1 TBS filtered water
- For Filling:
- 2 cups coconut cream (can use organic heavy cream if not dairy-free)
- 1-2 bananas, mashed plus 1 more not mashed for the topping
- Vanilla stevia to taste. I used about 14 drops.
- Dash of vanilla extract - to taste
- Make the crust first so you can work on the cream while it cools.
- Preheat the oven to 350 degrees F.
- Mix the dry ingredients together and add coconut oil and water.
- Make the almond flour mixture into a dough and work it into the bottom and sides of a coconut-oil greased pie dish or tart pan.
- Bake for about 15 minutes until slightly golden-brown on the edges.
- Let cool on a wire rack or in the freezer.
- While crust cools, whip the coconut cream with a stand or hand mixer, adding the stevia and vanilla extract.
- Mash the banana(s) and fold them into the whipped coconut cream gently with a wooden spoon or spatula.
- When the crust is cool, fill it with the coconut cream-banana mixture. Can be chilled for a few hours.
- Place sliced bananas on the top, cut and serve.