Banana Cream Pie

No bake, banana cream pie is a perfect, healthy treat that’s easy to make and absolutely delicious! Dates, bananas, cashews, almonds, and coconut flakes, so healthy you could eat it for breakfast! 

 

Cashews: are rich in a variety of nutrients including protein, ironmagnesiumphosphoruscopper, manganese, and zinc. Nuts may be beneficial for maintaining a healthy weight, lowering cholesterol, and improving longevity. Dr. Greger of NutritionFacts.org recommends eating a serving of nuts everyday. 

Dates: are a naturally sweet fruit that is also a great source of fiber! One date has 1.6 grams of fiber (refined table sugar has none). Dates are also loaded with phytonutrients, as well as vitamins and minerals (e.g. copper, potassium, vitamin B6). 

Whenever possible, I like to replace sugar (even maple syrup and agave) in recipes with dates. Dates are one of the healthiest sugars on the planet– as compared to maple syrup, honey, agave, brown sugar, and molasses. Blending dates into a paste (usually about 1 cup pitted dates to 1/2 cup of liquid), can make for a great sugar replacer in recipes. 

Banana Cream Pie
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Crust
  1. 1 cup almonds
  2. 1/4 cup packed pitted dates (~ 4-6 Medjool dates)
Filling
  1. 1 cup cashews
  2. 1-2 ripe bananas
  3. 1 Tablespoon vanilla extract (optional)
  4. 1/4 cup packed pitted dates (~ 4-6 Medjool dates)
  5. 1/4-1/2 cup water
Toppings
  1. 1-2 ripe bananas
  2. coconut flakes
Instructions
  1. In a blender or food processor, blend the almonds until a flour-like texture. Add in the dates and blend until the crust is sticky. (Note: you can either pulse the dates in or blend. If you want a more crumbly crust, then pulse the dates and avoid overly blending. If you want a sticky crust (more like peanut butter), then blend the dates and almonds together).
  2. Pour the crust into a 9 inch glass pie dish and pat with clean fingers or the pack of a spoon until the pie crust fills the dish evenly. Be sure to put some crust on the sides of the dish.
  3. Add the filling ingredients (cashews, bananas, dates, and vanilla). Start with 1/4 cup of water and add more as needed to help smooth out the texture.
  4. Pour the pie filling on top of the pie crust and smooth out. Top with banana slices and coconut flakes.
  5. Put into the freezer or the fridge and allow to set for ~3-4 hours. (Note: if you are putting it in the fridge, you may want to add the banana slices just before serving to avoid brown bananas). Store leftover pie in the freezer.
Notes
  1. The freezer variation will make for a cleaner cut, but it’s more like a frozen ice cream cake unless you allow it to thaw before serving. The fridge variation will make for a more creamy pudding pie. Both are great, but I highly recommend freezing the pie. The banana will brown as it sits in the refrigerator.
Kristina DeMuth http://stonebreakerswebgroup.com/