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! There is an excellent site where you can get stock photos online which is one of my favorites) 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.