Banana Cream Pie
No bake, banana cream pie is a perfect, healthy treat that’s easy to make and absolutely delicious! Made with cashews, dates, bananas, vanilla, and almonds. That’s it!
Cashews: are rich in a variety of nutrients including protein, iron, magnesium, phosphorus, copper, 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.
- 1 cup almonds
- 1/2 cup Medjool pitted dates (about 4-6 )
- 1 cup cashews
- 2-3 ripe bananas*
- 1 teaspoon vanilla extract (optional)
- 1/4 cup packed pitted dates (~ 3-4 Medjool dates)
- 1/4-1/2 cup water
- 2-3 ripe bananas
- unsweetened coconut flakes (optional)
- In a food processor, combine the almonds and the dates. Pulse together until the crust is sticky*. Add more dates if needed to help it stick together. The crust should stick together when pinched.
- Pour the crust into a 9 inch glass pie dish and pat with clean fingers or the back of a spoon until the pie crust fills the dish evenly. Be sure to put some crust on the sides of the dish.
- Add the filling ingredients (cashews, bananas, dates, and vanilla) to a high speed blender. Start with 1/4 cup of water and add more as needed to help smooth out the texture.
- Pour the pie filling on top of the pie crust and smooth out with a spatula or spoon. Top with banana slices. Optional to add some unsweetened coconut flakes.
- Cover the pie and place it 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.
- *If the bananas are smaller, use 3 for the pie filling.
- *The freezer variation will make for a cleaner cut pie, but it’s more like a frozen ice cream cake unless you allow it to thaw a bit just before serving. The fridge variation will make for a more creamy pudding pie, but will likely brown more quickly. Both are great, but I highly recommend freezing the pie!